Effects of Lactobacillus rhamnosus GG addition in ice cream

This is the authors' abstract. We don't add key points for this paper.

A 24 full factorial experimental design was applied to verify the effects of Lactobacillus rhamnosus GG (LGG) addition in retail‐manufactured ice cream stored at two different freezing temperatures (−16°C and −28°C) and containing two different levels of sugar (15–22%) and fat (5–10%). In addition to microbial counts, the pH, acidity, viscosity of the mixes and functional properties of the ice creams were evaluated. Both fresh and frozen‐thawed LGG cells underwent preliminary resistance tests to bile, antibiotics and acidity. The LGG strain proved to be highly resistant to most of the stress factors. When the micro‐organism was added to ice cream mixes in a quantity of 108 cfu/g, it did not change the overrun, firmness or melting behaviour of the finished product. Regardless of formulation, no count decay of LGG cells was observed in ice cream stored for up to 1 year.