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Granger, C., Legerb, A., Bareyb, P., Langendorffb, V. and Cansell, M. (2005) Influence of Formulation on the Structural Networks in Ice Cream. International Dairy Journal, 15, 255-262.
https://doi.org/10.1016/j.idairyj.2004.07.009

has been cited by the following article:

• TITLE: Some Properties of Probiotic Yoghurt Ice Cream Supplemented with Carob Extract and Whey Powder

  AUTHORS: Mutlu B. Guler-Akin, Busra Goncu, Musa Serdar Akin

  KEYWORDS: Probiotic Yoghurt Ice-Cream, Carob Extract, Whey Powder

  JOURNAL NAME: Advances in Microbiology, Vol.6 No.14, December 16, 2016

  ABSTRACT: In this study, some properties of probiotic yoghurt ice cream supplemented with carob extract and whey powder and viability of L. acidophilus and Bifidobacterium BB-12 on ice-cream were investigated. For this purpose 6 different ice cream was produced with different ratios whey powder and carob extract. The viable probiotic bacteria counts were determined on 1st, 7th, 30th, 60th and 90th days of storage. Addition of carob extract and whey powder significantly affected all properties of ice-creams. Results showed that the most positive effect on physical, sensory and microbiological properties was observed on sample D which produced with 1% carob extract and 1% whey powder addition.