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PloS one2024; 19(8); e0304692; doi: 10.1371/journal.pone.0304692

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

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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Publication Date: 2024-08-07 PubMed ID: 39110654PubMed Central: PMC11305560DOI: 10.1371/journal.pone.0304692Google Scholar: Lookup
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Summary

This research summary has been generated with artificial intelligence and may contain errors and omissions. Refer to the original study to confirm details provided. Submit correction.

Overview

  • This study investigated the use of mare’s milk to produce yogurt and synbiotic ice cream variants.
  • The research assessed how adding inulin and different probiotic bacteria affects the ice creams’ quality, texture, acidity, and bacterial viability.

Introduction and Purpose

  • Mare’s milk has gained attention recently as an ingredient in functional foods due to its unique nutritional profile.
  • The study aimed to explore the feasibility of mare’s milk for producing yogurt-type ice creams with probiotic (synbiotic) qualities.
  • Specific goals included evaluating how inulin, a prebiotic fiber, affects bacterial viability and product characteristics.

Experimental Design

  • Four ice cream variants were formulated using mare’s milk:
    • YO: yogurt bacteria without inulin.
    • YO+I: yogurt bacteria with 2% inulin.
    • LCR+I: synbiotic ice cream with 2% inulin and Lacticaseibacillus rhamnosus.
    • LP+I: synbiotic ice cream with 2% inulin and Lactiplantibacillus plantarum.
  • Inulin served as a prebiotic to potentially enhance probiotic bacteria viability and overall product quality.
  • Analyses performed included:
    • Physicochemical (protein, fat, total solids, acidity)
    • Textural measurements
    • Sensory evaluation
    • Viable probiotic bacteria counts (colony-forming units per g)

Key Findings

  • Composition:
    • Protein: similar across samples (1.85-1.91%).
    • Fat: consistent (7.33-7.58%).
    • Total solids: close range (24.66-26.96%).
  • Acidity:
    • YO (without inulin) showed the highest acidity.
    • Presence of inulin appears to reduce acidity in the ice cream.
  • Overrun (air incorporation):
    • All variants had overrun percentages between ~35.2% and 44.03%, indicating consistent air content.
  • Melting rate:
    • Fairly similar melting rates (73.49-79.87%) among all variants.
  • Texture and Color:
    • Type of bacterial culture and presence of inulin influenced texture and color properties.
  • Sensory Quality:
    • All ice cream variants scored high in sensory evaluation, suggesting good consumer acceptability.
  • Probiotic Viability:
    • Ice creams with inulin had higher viable lactic acid bacteria counts (>7 log CFU/g) compared to the non-inulin sample (>6 log CFU/g).
    • This indicates inulin supports better survival of probiotic bacteria during processing and storage.

Conclusions

  • Mare’s milk can be used effectively to produce yogurt and synbiotic ice cream products with desirable physicochemical, textural, and sensory characteristics.
  • Inulin addition helps maintain probiotic viability and reduces acidity, potentially enhancing functional benefits of the ice cream.
  • The research supports the development of mare’s milk-based functional frozen dairy products enriched with probiotics and prebiotics.

Cite This Article

APA
Szkolnicka K, Mituniewicz-Małek A, Dmytrów I, Bogusławska-Wąs E. (2024). The use of mare’s milk for yogurt ice cream and synbiotic ice cream production. PLoS One, 19(8), e0304692. https://doi.org/10.1371/journal.pone.0304692

Publication

PloS one
ISSN: 1932-6203
NlmUniqueID: 101285081
Country: United States
Language: English
Volume: 19
Issue: 8
Pages: e0304692
PII: e0304692

Researcher Affiliations

Szkolnicka, Katarzyna
  • Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Szczecin, Poland.
Mituniewicz-Małek, Anna
  • Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Szczecin, Poland.
Dmytrów, Izabela
  • Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Szczecin, Poland.
Bogusławska-Wąs, Elżbieta
  • Department of Applied Microbiology and Physiology of Human Nutrition, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Szczecin, Poland.

MeSH Terms

  • Ice Cream / analysis
  • Ice Cream / microbiology
  • Yogurt / analysis
  • Yogurt / microbiology
  • Animals
  • Synbiotics / analysis
  • Milk / chemistry
  • Horses
  • Female
  • Inulin
  • Lacticaseibacillus rhamnosus / metabolism
  • Humans
  • Food Microbiology

Conflict of Interest Statement

The authors have declared that no competing interests exist.

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Citations

This article has been cited 1 times.
  1. Ushidee-Radzi MA, Shin Yee C, Raja-Razali RB, Zahia-Azizan NA, Di Renzo T, Reale A, Nazzaro S, Marena P, Ilham Z, Abd Rahman N', Wan-Mohtar WAAQI. Advances in GABA-Enriched Yogurt and Frozen Yogurt: Microbial Biosynthesis, Functional Properties, and Health Perspectives-A Comprehensive Review.. Foods 2025 Dec 10;14(24).
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