The Effect of Different Culture and Stabilizer Use on the Physicochemical and Sensory Properties of Ice Cream

Abstract

This study examined the properties of buffalo milk yoghurt ice creams made with different starter cultures and stabilizers. The starter culture had a significant effect on acidity, pH, and sensorial properties of the samples. Ice creams made with an exopolysaccharide (EPS) producing culture were found to have better structure, taste and overall acceptability. The choice of stabilizer also had a significant impact on acidity, pH, and sensory properties. Ice creams made with sahlep as a stabilizer were rated higher in terms of taste, odour, and general acceptability. Overall, ice creams made with the combination of an EPS producing starter culture and sahlep stabilizer had the best sensory properties.