The Functional, Nutritional and Biological Properties of Ice Cream Produced Using Kefir Culture Inoculation

Authors : Mehmet Kılınç

Pages : 321-328

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Publication Date : 2025-10-03

Article Type : Research Paper

Abstract :This study aims to investigate the alterations in the microbiological, physicochemical, and technological characteristics of ice cream made of mixes ripened with kefir culture inoculation at three different rates. Adding kefir culture to the mix decreased the its firmness, cohesiveness, and viscosity index values and increased its consistency value. Furthermore, the pH, aw, % dry matter, first drop, complete melting, volume increase and all TPA values were lower in ice creams produced using these mixes in comparison to the control sample. Furthermore, these changes increased in parallel with the amount of culture added. The ice cream produced using mixes ripened with 1.5% kefir culture inoculation yielded the lowest pH (5.74), aw (0.710), % dry matter (11.35), first drop (15.25 min.), complete melting (71.28 min.) and overrun (43.67%) values, as well as the lowest hardness (1759.32 N), springiness (0.90), cohesiveness (0.23), gumminess (742.42 N), chewiness (374.73 N) and resilience (0.698) results.
Keywords : dondurma, , kefir, starter kültür, fermentasyon

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