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The use of mare's milk for yogurt ice cream and synbiotic ice cream production - PubMed

️Mon Jan 01 2024

The use of mare's milk for yogurt ice cream and synbiotic ice cream production

Katarzyna Szkolnicka et al. PLoS One. 2024.

Abstract

During the last years, growing interest in the use of mare's milk in food production is observed. The subject of the study was to evaluate the feasibility of mare's milk for the production of yogurt ice cream and synbiotic ice cream. Four variants of mare's milk ice cream were developed: ice cream with yogurt bacteria without inulin (YO) and with 2% of inulin (YO+I), synbiotic ice cream with 2% inulin and Lacticaseibacillus rhamnosus (LCR+I) and with Lactiplantibacillus plantarum (LP+I). Ice creams were enriched with inulin in order to evaluate its influence on the viability of LAB and on the product quality. Physicochemical, textural and sensory analyses were performed. Count of viable bacteria cells was also evaluated. Obtained ice creams did not differ in terms of protein, fat and total solids content (1.85-1.91%, 7.33-7.58% and 24.66-26.96% respectively), but differed in acidity. Ice cream YO, the only one without inulin, had the highest acidity, what suggests that inulin decrease this parameter. Regardless the type of LAB starter culture and inulin addition, samples had the same range of overrun (35.20-44.03%) and melting rate (73.49-79.87%). However the variant of ice cream influenced textural properties and colour parameters. All obtained mare's milk ice creams had high overall sensory quality. It was noticed, that ice cream with inulin had higher count of LAB (>7logCFU/g), than sample without inulin (>6logCFU/g). In conclusion, mare's milk may be considered as feasible raw material for yogurt ice cream and synbiotic ice cream production.

Copyright: © 2024 Szkolnicka et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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Conflict of interest statement

The authors have declared that no competing interests exist.

Figures

**Fig 1. Ice cream production flowchart.**

**Fig 2. Colour parameters (L*, a*, b*) of yogurt and synbiotic mare’s milk ice creams.**
Abbreviations: YO–yogurt ice cream; YO+I–yogurt ice cream with inulin; LCR+I–synbiotic ice cream with *Lacticaseibacillus rhamnosus* LCR and inulin; LP+I–synbiotic ice cream with *Lactiplantibacillus plantarum* LP and inulin Different letters indicate statistically significant (p < 0.05) differences.

**Fig 3. Overall sensory quality of yogurt and synbiotic mare’s milk ice creams.**
Abbreviations: YO–yogurt ice cream; YO+I–yogurt ice cream with inulin; LCR+I–synbiotic ice cream with *Lacticaseibacillus rhamnosus* LCR and inulin; LP+I–synbiotic ice cream with *Lactiplantibacillus plantarum* LP and inulin Different letters indicate statistically significant (p < 0.05) differences.

**Fig 4**
A and B. Sensory profile analysis with QDA method of yogurt and synbiotic mare’s milk ice creams. Abbreviations: YO–yogurt ice cream; YO+I–yogurt ice cream with inulin; LCR+I–synbiotic ice cream with *Lacticaseibacillus rhamnosus* LCR and inulin; LP+I–synbiotic ice cream with *Lactiplantibacillus plantarum* LP and inulin.

**Fig 5. Count of lactic acid bacteria in yogurt and synbiotic mare’s milk ice creams and in fermented mare’s milk used for their production.**
Abbreviations: YO–yogurt ice cream; YO+I–yogurt ice cream with inulin; LCR+I–synbiotic ice cream with *Lacticaseibacillus rhamnosus* LCR and inulin; LP+I–synbiotic ice cream with *Lactiplantibacillus plantarum* LP and inulin. Different letters indicate statistically significant (p < 0.05) differences within fermented milk (a,b) or ice cream (A,B,C).

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The use of mare's milk for yogurt ice cream and synbiotic ice cream production - PubMed