Author/Authors :
KESENKAŞ, Harun Ege Üniversitesi - Ziraat Fakültesi - Süt Teknolojisi Bölümü, Turkey , AKBULUT, Necati Ege Üniversitesi - Ziraat Fakültesi - Süt Teknolojisi Bölümü, Turkey , YERLİKAYA, Oktay Ege Üniversitesi - Ziraat Fakültesi - Süt Teknolojisi Bölümü, Turkey , AKPINAR, Aslı Ege Üniversitesi - Ziraat Fakültesi - Süt Teknolojisi Bölümü, Turkey , AÇU, Merve Ege Üniversitesi - Ziraat Fakültesi - Süt Teknolojisi Bölümü, Turkey
Title Of Article :
A research on usage possibilities of Soy milk for kefir ice-cream production
Abstract :
In this study, it was thought that addition of soy milk to ice cream that is consumed by especially children and young people with a big pleasure and that is milk product with high nutrition value, was to gain functional properties; and so that it was purposed that increasing of usefulness of ice cream. Also, it was purposed gaining probiotic properties to ice creams, by inoculating kefir culture or adding kefir to some of ice cream mixes. For that purpose 6 different ice creams were produced and physical, chemical, microbiological and sensory analyses were made at specific days of storage.
NaturalLanguageKeyword :
Kefir , ice , cream , soymilk , functional foods
JournalTitle :
The Journal Of Ege University Faculty Of Agriculture
