In a recent study published in PLOS ONE , researchers assessed the suitability of mare milk in manufacturing yogurt-based and probiotic ice creams. Study: The use of mare’s milk for yogurt ice cream and synbiotic ice cream production . Image Credit: Radoxist studio/Shutterstock.
com Introduction Consumers are becoming more interested in functional food items, particularly dairy products. Mare milk, like human milk, has a significant potential for functional food production due to its low casein-to-whey protein ratio, low mineral content, high lactose concentration, and polyunsaturated fatty acid composition. It includes bioactive compounds and has medicinal properties, which might help cure or prevent gastrointestinal and respiratory disorders.
Dairy products such as yogurt, kefir, and probiotic fermented beverages contain traditional fermented drinks from mare milk. About the study In the present study, researchers investigated the use of mare milk to make yogurt ice creams and synbiotic ice creams containing probiotic microorganisms and inulin. The researchers developed four mare milk-containing ice cream variants: ice creams with yogurt bacterial microbes with 2.
0% inulin (YO+I) and without inulin (YO), synbiotic ice creams with 2.0% inulin, Lacticaseibacillus rhamnosus (LCR+I), and Lactiplantibacillus plantarum (LP+I). They obtained mare milk from Poland during the summer and pasteurized it at 65°C for 0.
5 hours, dividing it into two batches, the first to prepare ice cr.