Description
Probiotic Ice Cream: Science and Technology is an authoritative resource that delves into the development and production of functional ice cream containing beneficial probiotic microorganisms. Written by renowned expert Aziz Homayouni, this Wiley-Blackwell publication bridges the gap between food science, microbiology, and consumer preferences.
The book covers essential topics including the selection and characterization of probiotic strains suitable for ice cream matrices, the challenges of maintaining microbial viability during processing and storage, and innovative stabilization techniques. Readers will discover how to formulate products that maintain both probiotic efficacy and superior sensory qualities, exploring flavor development, texture optimization, and shelf-life extension.
Ideal for food scientists, dairy technologists, product developers, and researchers, this text provides practical insights into commercial production while maintaining scientific rigor. Whether you’re developing new probiotic products or seeking to understand the latest advances in functional dairy foods, this comprehensive guide offers invaluable knowledge.
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