{"product_id":"probiotic-ice-cream-isbn-9781119081166","title":"Probiotic Ice Cream","description":"\u003cp\u003e\u003cb\u003eComprehensive resource on probiotics as applied to ice cream and frozen desserts, covering fundamentals, development, technology, and quality control\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003ci\u003eProbiotic Ice Cream\u003c\/i\u003e is the first book to look at probiotics as applied to ice cream and frozen desserts, covering the whole product development process, from essential fundamentals to formulation and characterization of the final product. \u003c\/p\u003e\u003cp\u003eWritten by a highly qualified specialist with significant research experience in this unique field, \u003ci\u003eProbiotic Ice Cream\u003c\/i\u003e includes information on: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eScience of probiotic ice cream, covering principles of probiotics and how to select appropriate probiotic strains for use in ice cream\u003c\/li\u003e\n\u003cli\u003ePhysical protection of probiotics in ice cream conditions, as well as nutritional value of functional ice cream for humans\u003c\/li\u003e\n\u003cli\u003eTechnology of probiotic ice cream, covering the definition, formulation, and characterization of prebiotic, probiotic, synbiotic and postbiotic ice creams\u003c\/li\u003e\n\u003cli\u003eQuality control, with information on the physico-chemical and rheological properties, sensory properties, and shelf-life evaluation and packaging of probiotic ice cream\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003ci\u003eProbiotic Ice Cream\u003c\/i\u003e is an authoritative, comprehensive, and one-of-a-kind reference on the subject, ideal for dairy scientists, frozen desserts manufacturers, supermarkets, and food product developers, as well as students in related programs of study. \u003c\/p\u003e\u003cp\u003ePreface xv\u003c\/p\u003e \u003cp\u003eBiography xvii\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I The Science of Probiotic Ice Cream 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Ice Cream and Frozen Dairy Desserts: Classification and History 3\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1.1 History of Ice Cream Making 3\u003c\/p\u003e \u003cp\u003e1.2 Definition of Ice Cream 4\u003c\/p\u003e \u003cp\u003e1.3 Classification of Ice Cream 5\u003c\/p\u003e \u003cp\u003e1.3.1 Regular Ice Cream Types 8\u003c\/p\u003e \u003cp\u003e1.3.2 Chocolate Ice Cream 10\u003c\/p\u003e \u003cp\u003e1.3.3 Fruit Ice Cream 11\u003c\/p\u003e \u003cp\u003e1.3.4 Nutty Ice Cream 12\u003c\/p\u003e \u003cp\u003e1.3.5 Yoghurt Ice Cream 13\u003c\/p\u003e \u003cp\u003e1.3.6 Puddings 15\u003c\/p\u003e \u003cp\u003e1.3.7 Special Ice Creams 16\u003c\/p\u003e \u003cp\u003e1.3.8 Other Types of Ice Cream 18\u003c\/p\u003e \u003cp\u003eReferences 22\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Probiotics: Definition and Characterization 23\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 23\u003c\/p\u003e \u003cp\u003e2.2 Definition of Probiotics 25\u003c\/p\u003e \u003cp\u003e2.3 Types of Probiotics 28\u003c\/p\u003e \u003cp\u003e2.3.1 Lactobacillus Genus 29\u003c\/p\u003e \u003cp\u003e2.3.1.1 Lactobacillus acidophilus 31\u003c\/p\u003e \u003cp\u003e2.3.1.2 Lactobacillus casei 31\u003c\/p\u003e \u003cp\u003e2.3.2 Genus Bifidobacterium 32\u003c\/p\u003e \u003cp\u003e2.3.2.1 Bifidobacterium lactis 33\u003c\/p\u003e \u003cp\u003e2.3.2.2 Bifidobacterium longum 34\u003c\/p\u003e \u003cp\u003e2.3.3 Other Lactic Acid Bacteria 34\u003c\/p\u003e \u003cp\u003e2.3.4 Nonlactic Acid Bacteria Probiotics 34\u003c\/p\u003e \u003cp\u003e2.3.5 Probiotic Yeasts 34\u003c\/p\u003e \u003cp\u003e2.4 Health-Promoting Effects of Probiotics 34\u003c\/p\u003e \u003cp\u003e2.5 Necessity of Formulating Probiotic Ice Creams 35\u003c\/p\u003e \u003cp\u003e2.6 Challenges in Production, Preservation, and Consumption of Probiotic Ice Cream 36\u003c\/p\u003e \u003cp\u003eReferences 38\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Selection of Appropriate Probiotic Strains for Use in Probiotic Ice Cream 39\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3.1 Selection of Appropriate Probiotic Strains for Use in Probiotic Ice Cream 39\u003c\/p\u003e \u003cp\u003e3.2 Effect of pH on Growth and Viability of Probiotics in Culture Media 40\u003c\/p\u003e \u003cp\u003e3.3 Effect of Different Sucrose Concentrations on the Growth and Viability of Bacteria in the Culture Medium 46\u003c\/p\u003e \u003cp\u003e3.4 Effect of Oxygen Scavengers on the Growth Index of Probiotics in the Culture Medium 53\u003c\/p\u003e \u003cp\u003e3.5 Effect of Different Processing Temperatures on the Viability Index of Probiotics in the Culture Medium 57\u003c\/p\u003e \u003cp\u003e3.6 Selecting Resilient Probiotic Species for Use in Ice Cream 63\u003c\/p\u003e \u003cp\u003e3.7 Review of Researches on the Production of Functional Ice Cream 63\u003c\/p\u003e \u003cp\u003e3.8 Investigating the Effects of Microencapsulation on the Viability of Probiotics in Various Food Products, Including Ice Cream 64\u003c\/p\u003e \u003cp\u003eReferences 66\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Physical Protection of Probiotics in Ice Cream Conditions 67\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4.1 Encapsulation of Probiotic Bacteria for Use in Ice Cream 67\u003c\/p\u003e \u003cp\u003e4.2 Encapsulation 69\u003c\/p\u003e \u003cp\u003e4.2.1 Applications of Microencapsulation 70\u003c\/p\u003e \u003cp\u003e4.2.2 Materials Used in Microencapsulation 72\u003c\/p\u003e \u003cp\u003e4.2.2.1 Calcium Alginate 73\u003c\/p\u003e \u003cp\u003e4.2.2.2 Resistant Starch 75\u003c\/p\u003e \u003cp\u003e4.2.3 Methods of Encapsulation 77\u003c\/p\u003e \u003cp\u003e4.2.3.1 Spray Drying Encapsulation 79\u003c\/p\u003e \u003cp\u003e4.2.3.2 Centrifugal Nozzle Spraying Encapsulation 79\u003c\/p\u003e \u003cp\u003e4.2.3.3 Emulsification-based Encapsulation 81\u003c\/p\u003e \u003cp\u003eReferences 84\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Nutritional Value of Functional Ice Cream 85\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5.1 Nutritional Value of Ice Cream 85\u003c\/p\u003e \u003cp\u003e5.1.1 Energy Content of Ice Cream 86\u003c\/p\u003e \u003cp\u003e5.1.2 Caloric Content of Ice Cream 87\u003c\/p\u003e \u003cp\u003e5.1.3 Protein Content in Ice Cream 89\u003c\/p\u003e \u003cp\u003e5.1.4 Fat Content in Ice Cream 90\u003c\/p\u003e \u003cp\u003e5.1.5 Carbohydrate Content in Ice Cream 90\u003c\/p\u003e \u003cp\u003e5.1.6 Mineral Content in Ice Cream 92\u003c\/p\u003e \u003cp\u003e5.1.7 Vitamins in Ice Cream 93\u003c\/p\u003e \u003cp\u003e5.1.8 Digestibility of Ice Cream 93\u003c\/p\u003e \u003cp\u003eReferences 94\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II The Technology of Probiotic Ice Cream 95\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Probiotic Ice Cream (Definition, Formulation, and Characterization) 97\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e6.1 Definition of Probiotic Ice Cream 97\u003c\/p\u003e \u003cp\u003e6.2 Design of Probiotic Ice Cream 98\u003c\/p\u003e \u003cp\u003e6.3 Probiotic Ice Cream Characterization 98\u003c\/p\u003e \u003cp\u003e6.4 Technology of Probiotic Ice Cream Production 99\u003c\/p\u003e \u003cp\u003e6.5 Adding Free and Microencapsulated Probiotic Bacteria into the Ice Cream 101\u003c\/p\u003e \u003cp\u003eReferences 104\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Prebiotic Ice Cream (Definition, Formulation, and Characterization) 105\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e7.1 Definition of Prebiotic Ice Cream 105\u003c\/p\u003e \u003cp\u003e7.2 Prebiotics 105\u003c\/p\u003e \u003cp\u003e7.2.1 Classifications of Prebiotics 106\u003c\/p\u003e \u003cp\u003e7.2.1.1 Lactulose 106\u003c\/p\u003e \u003cp\u003e7.2.1.2 Lactosaccharose 107\u003c\/p\u003e \u003cp\u003e7.2.1.3 Isomalto-oligosaccharides 108\u003c\/p\u003e \u003cp\u003e7.2.1.4 Xylo-oligo-saccharides 108\u003c\/p\u003e \u003cp\u003e7.2.1.5 Fructo-oligosaccharides 109\u003c\/p\u003e \u003cp\u003e7.2.1.6 Galacto-oligosaccharides 109\u003c\/p\u003e \u003cp\u003e7.2.1.7 Soy Oligosaccharides 111\u003c\/p\u003e \u003cp\u003e7.2.1.8 Resistant Starch 111\u003c\/p\u003e \u003cp\u003e7.2.1.9 Dietary Fiber 112\u003c\/p\u003e \u003cp\u003e7.3 Design of Prebiotic Ice Cream 113\u003c\/p\u003e \u003cp\u003e7.4 Prebiotic Ice Cream Characterization 113\u003c\/p\u003e \u003cp\u003e7.5 Technology of Prebiotic Ice Cream Production 114\u003c\/p\u003e \u003cp\u003eReferences 115\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Synbiotic Ice Cream (Definition, Formulation, and Characterization) 117\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e8.1 Definition of Synbiotic Ice Cream 117\u003c\/p\u003e \u003cp\u003e8.2 Design of Synbiotic Ice Cream 118\u003c\/p\u003e \u003cp\u003e8.3 Synbiotic Ice Cream Characterization 118\u003c\/p\u003e \u003cp\u003e8.4 Technology of Synbiotic Ice Cream Production 118\u003c\/p\u003e \u003cp\u003eReferences 120\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Postbiotic Ice Cream (Definition, Formulation, and Characterization) 121\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e9.1 Definition of Postbiotic Ice Cream 121\u003c\/p\u003e \u003cp\u003e9.2 Postbiotics 122\u003c\/p\u003e \u003cp\u003e9.3 Design of Postbiotic Ice Cream 122\u003c\/p\u003e \u003cp\u003e9.4 Postbiotic Ice Cream Characterization 123\u003c\/p\u003e \u003cp\u003e9.5 Technology of Postbiotic Ice Cream Production 123\u003c\/p\u003e \u003cp\u003eReferences 124\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Functional Ice Cream (Ingredients and Processing) 127\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e10.1 Ice Cream Composition and Formulation 127\u003c\/p\u003e \u003cp\u003e10.1.1 Total Solid Ingredients 127\u003c\/p\u003e \u003cp\u003e10.1.2 Milk Fat 128\u003c\/p\u003e \u003cp\u003e10.1.3 Milk Solids-Non-fat (MSNF) 130\u003c\/p\u003e \u003cp\u003e10.1.4 Sweeteners 132\u003c\/p\u003e \u003cp\u003e10.1.5 Stabilizers 133\u003c\/p\u003e \u003cp\u003e10.1.6 Emulsifiers 138\u003c\/p\u003e \u003cp\u003e10.1.7 Flavors and Colors 140\u003c\/p\u003e \u003cp\u003e10.1.8 Water Content and Gases in Ice Cream 141\u003c\/p\u003e \u003cp\u003e10.1.9 Optional Ingredients and Components in Ice Cream Formulation 141\u003c\/p\u003e \u003cp\u003e10.2 Stages of Ice Cream Production 142\u003c\/p\u003e \u003cp\u003e10.2.1 Mix Calculations 142\u003c\/p\u003e \u003cp\u003e10.2.2 Preparing Ice Cream Mixture 147\u003c\/p\u003e \u003cp\u003e10.2.3 Homogenization 148\u003c\/p\u003e \u003cp\u003e10.2.4 Pasteurization 152\u003c\/p\u003e \u003cp\u003e10.2.5 Aging of Mix 155\u003c\/p\u003e \u003cp\u003e10.2.6 Aeration, Freezing, Packaging, and Hardening 156\u003c\/p\u003e \u003cp\u003eReferences 169\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Ice Cream as a Probiotic\/Prebiotic Delivery Vehicle 171\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e11.1 Ice Cream as a Probiotic\/Prebiotic Delivery Vehicle 171\u003c\/p\u003e \u003cp\u003e11.2 Challenges Toward Adding Probiotics into Ice Cream 174\u003c\/p\u003e \u003cp\u003eReferences 177\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III Quality Control 179\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Physicochemical, Rheological, and Microbial Properties of Probiotic Ice Cream 181\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e12.1 The Properties of Probiotic Ice Cream 181\u003c\/p\u003e \u003cp\u003e12.2 Physical Properties 182\u003c\/p\u003e \u003cp\u003e12.2.1 Surface Tension and Interfacial Tension 182\u003c\/p\u003e \u003cp\u003e12.2.2 Stability 183\u003c\/p\u003e \u003cp\u003e12.2.3 Density 184\u003c\/p\u003e \u003cp\u003e12.2.4 Acidity 184\u003c\/p\u003e \u003cp\u003e12.2.5 Surface Adsorption 185\u003c\/p\u003e \u003cp\u003e12.2.6 Freezing Point 185\u003c\/p\u003e \u003cp\u003e12.2.7 Ice Cream Melting Rate 185\u003c\/p\u003e \u003cp\u003e12.2.8 Aeration Capability 187\u003c\/p\u003e \u003cp\u003e12.3 Chemical Properties 187\u003c\/p\u003e \u003cp\u003e12.3.1 Gel Formation 187\u003c\/p\u003e \u003cp\u003e12.3.1.1 Gel Formation in Ice Cream 188\u003c\/p\u003e \u003cp\u003e12.4 Rheological Properties 189\u003c\/p\u003e \u003cp\u003e12.4.1 Apparent and True Viscosity 189\u003c\/p\u003e \u003cp\u003e12.4.2 Determination of Rheological Properties 190\u003c\/p\u003e \u003cp\u003e12.4.3 Factors Affecting the Viscosity of Ice Cream mix 192\u003c\/p\u003e \u003cp\u003e12.4.4 Methods for Evaluating Ice Cream Mix Viscosity 192\u003c\/p\u003e \u003cp\u003e12.4.5 Application of Mixture Viscosity in Freezer Design and Prediction of Final Product Quality 193\u003c\/p\u003e \u003cp\u003e12.5 Microbial Properties of Ice Cream 193\u003c\/p\u003e \u003cp\u003e12.6 Ice Cream Microstructure 194\u003c\/p\u003e \u003cp\u003e12.6.1 Observation of Ice Cream Microstructure 195\u003c\/p\u003e \u003cp\u003e12.6.2 Determination of Fat Structure in Ice Cream 195\u003c\/p\u003e \u003cp\u003e12.6.3 Analysis of Images Obtained from Ice Cream Microstructure 196\u003c\/p\u003e \u003cp\u003e12.7 Quality Control of Ice Cream in Practice 198\u003c\/p\u003e \u003cp\u003e12.7.1 Physicochemical Controls 199\u003c\/p\u003e \u003cp\u003e12.7.1.1 Measurement of Moisture and Dry Matter in Ice Cream 199\u003c\/p\u003e \u003cp\u003e12.7.1.2 Measurement of Ice Cream Acidity 200\u003c\/p\u003e \u003cp\u003e12.7.1.3 Measurement of Ice Cream Overrun 200\u003c\/p\u003e \u003cp\u003e12.7.1.4 Measurement of Ice Cream Fat Percentage 201\u003c\/p\u003e \u003cp\u003e12.7.1.5 Identification of the Type of Fat Used in Ice Cream 201\u003c\/p\u003e \u003cp\u003e12.7.1.6 Sucrose Percentage Measurement 203\u003c\/p\u003e \u003cp\u003e12.7.1.7 Measurement of MSNF in Ice Cream 203\u003c\/p\u003e \u003cp\u003e12.7.2 Microbiological Controls 204\u003c\/p\u003e \u003cp\u003e12.7.2.1 Preparation of Various Dilutions from Solid and Liquid Food Materials 205\u003c\/p\u003e \u003cp\u003e12.7.2.2 Enumeration of Aerobic Bacteria 206\u003c\/p\u003e \u003cp\u003e12.7.2.3 Enumeration of Coliform Bacteria 206\u003c\/p\u003e \u003cp\u003e12.7.2.4 Enumeration of E. coli 207\u003c\/p\u003e \u003cp\u003e12.7.2.5 Enumeration of Staphylococcus (Staph) 207\u003c\/p\u003e \u003cp\u003e12.7.2.6 Enumeration of Mold and Yeast 208\u003c\/p\u003e \u003cp\u003e12.7.2.7 Enumeration of Salmonella 208\u003c\/p\u003e \u003cp\u003e12.7.2.8 Quantifying Probiotic Microorganisms in Probiotic Ice Cream 209\u003c\/p\u003e \u003cp\u003eReferences 210\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Sensory Properties of Probiotic Ice Cream 211\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e13.1 Sensory Evaluation of Ice Cream 211\u003c\/p\u003e \u003cp\u003e13.1.1 Sensory Evaluation of Probiotic Ice Cream 213\u003c\/p\u003e \u003cp\u003e13.1.2 Sensory Properties of Probiotic Ice Cream 214\u003c\/p\u003e \u003cp\u003e13.2 Examination of Various Aspects of Ice Cream Quality 214\u003c\/p\u003e \u003cp\u003e13.2.1 Taste 215\u003c\/p\u003e \u003cp\u003e13.2.2 Body 217\u003c\/p\u003e \u003cp\u003e13.2.3 Texture 218\u003c\/p\u003e \u003cp\u003e13.2.4 Color 219\u003c\/p\u003e \u003cp\u003e13.2.5 Appearance 219\u003c\/p\u003e \u003cp\u003e13.2.6 Melting 220\u003c\/p\u003e \u003cp\u003e13.2.7 Packaging 220\u003c\/p\u003e \u003cp\u003eReferences 221\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Shelf-Life Evaluation of Probiotic Ice Cream 223\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e14.1 Ice Cream Shelf Life 223\u003c\/p\u003e \u003cp\u003e14.2 Factors Affecting Ice Cream Shelf Life 224\u003c\/p\u003e \u003cp\u003e14.2.1 Raw Materials 225\u003c\/p\u003e \u003cp\u003e14.2.1.1 Milk 225\u003c\/p\u003e \u003cp\u003e14.2.1.2 Cream 226\u003c\/p\u003e \u003cp\u003e14.2.1.3 Condensed Milk 226\u003c\/p\u003e \u003cp\u003e14.2.1.4 Starter Culture 226\u003c\/p\u003e \u003cp\u003e14.2.1.5 Fruits 227\u003c\/p\u003e \u003cp\u003e14.2.1.6 Other Raw Materials 227\u003c\/p\u003e \u003cp\u003e14.3 Shelf Life of Frozen Foods 227\u003c\/p\u003e \u003cp\u003e14.3.1 Effect of Microorganisms 227\u003c\/p\u003e \u003cp\u003e14.3.2 Movement of Ice Crystals in Food Systems 228\u003c\/p\u003e \u003cp\u003e14.3.3 Physicochemical Reactions 228\u003c\/p\u003e \u003cp\u003e14.3.4 Time-Temperature Tolerance (TTT) 229\u003c\/p\u003e \u003cp\u003e14.3.5 PPP Factors (Product Quality, Processing, and Packaging) 229\u003c\/p\u003e \u003cp\u003e14.3.6 Glass Transition State 229\u003c\/p\u003e \u003cp\u003e14.3.7 Knowledge About the Product 230\u003c\/p\u003e \u003cp\u003e14.3.8 Targeted Tests 230\u003c\/p\u003e \u003cp\u003e14.3.9 Accelerated Tests 230\u003c\/p\u003e \u003cp\u003e14.3.10 Cold Chain 231\u003c\/p\u003e \u003cp\u003e14.4 Determining Shelf Life in Practice 233\u003c\/p\u003e \u003cp\u003e14.4.1 Determining Shelf Life with Storage Tests 233\u003c\/p\u003e \u003cp\u003e14.4.2 Ice Cream Shelf Life 234\u003c\/p\u003e \u003cp\u003e14.4.2.1 Effect of Temperature Fluctuations and Ice Crystal Recrystallization on Shelf Life 234\u003c\/p\u003e \u003cp\u003e14.4.2.2 Role of Stabilizers in Shelf Life 235\u003c\/p\u003e \u003cp\u003e14.4.2.3 Role of Communication in Ice Cream Shelf Life 236\u003c\/p\u003e \u003cp\u003e14.4.2.4 Methods to Increase Ice Cream Shelf Life 236\u003c\/p\u003e \u003cp\u003eReferences 237\u003c\/p\u003e \u003cp\u003eIndex 239\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eDr. Aziz Homayouni-Rad,\u003c\/b\u003e Professor in Food Science and Technology, Tabriz University of Medical Sciences, Tabriz, Iran. Dr. Homayouni-Rad is a food technologist carrying out research on functional probiotic foods. He has established several studies from molecular identification of probiotic microorganisms to selection, industrial production, delivery vehicles, and clinical study of mentioned beneficial bacteria on human health. He also has expertise on probiotic microencapsulation techniques as well as formulation of probiotic foods and supplements.   \u003c\/p\u003e\u003cp\u003e\u003cb\u003eComprehensive resource on probiotics as applied to ice cream and frozen desserts, covering fundamentals, development, technology, and quality control\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003ci\u003eProbiotic Ice Cream\u003c\/i\u003e is the first book to look at probiotics as applied to ice cream and frozen desserts, covering the whole product development process, from essential fundamentals to formulation and characterization of the final product. \u003c\/p\u003e\u003cp\u003eWritten by a highly qualified specialist with significant research experience in this unique field, \u003ci\u003eProbiotic Ice Cream\u003c\/i\u003e includes information on: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eScience of probiotic ice cream, covering principles of probiotics and how to select appropriate probiotic strains for use in ice cream\u003c\/li\u003e\n\u003cli\u003ePhysical protection of probiotics in ice cream conditions, as well as nutritional value of functional ice cream for humans\u003c\/li\u003e\n\u003cli\u003eTechnology of probiotic ice cream, covering the definition, formulation, and characterization of prebiotic, probiotic, synbiotic and postbiotic ice creams\u003c\/li\u003e\n\u003cli\u003eQuality control, with information on the physico-chemical and rheological properties, sensory properties, and shelf-life evaluation and packaging of probiotic ice cream\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003ci\u003eProbiotic Ice Cream\u003c\/i\u003e is an authoritative, comprehensive, and one-of-a-kind reference on the subject, ideal for dairy scientists, frozen desserts manufacturers, supermarkets, and food product developers, as well as students in related programs of study.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989858599141,"sku":"NP9781119081166","price":160.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119081166.jpg?v=1761785703","url":"https:\/\/k12savings.com\/products\/probiotic-ice-cream-isbn-9781119081166","provider":"K12savings","version":"1.0","type":"link"}