Effect of Fermented Milk Base on Quality Indicators of Ice-Cream and Fermented Whipped Dairy Desserts

Antonina Tvorogova; Igor Gurskiy; Natalya Kazakova

doi:10.21603/1019-8946-2024-6-14

UDC

EFFECT OF FERMENTED MILK BASE ON QUALITY INDICATORS OF ICE-CREAM AND FERMENTED WHIPPED DAIRY DESSERTS Effect of Fermented Milk Base on Quality Indicators of Ice-Cream and Fermented Whipped Dairy Desserts

АА Аа

Published in Dairy industry · Pages 54–58 · Rubric: Research Article

DOI: https://doi.org/10.21603/1019-8946-2024-6-14

Received: 29.05.2024 Accepted: 01.12.2024 Published: 23.12.2024 Language of publication: RUS

Authors

Antonina Tvorogova

SPIN

Igor Gurskiy

SPIN

Natalya Kazakova

SPIN

Antonina Tvorogova

Academic degree: doctor of technical sciences

All-Russian Scientific Research Institute of Refrigeration Industry – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation · Moscow

SPIN

Igor Gurskiy

Academic degree: candidate of technical sciences

Russian Federation

SPIN

Natalya Kazakova

Academic degree: candidate of technical sciences

All-Russian Scientific Research Institute of Refrigeration Industry – Branch of V.M.Gorbatov Federal Research Center for Food Systems Russian Federation · Moscow

SPIN

ABSTRACT

Fermented ice-cream and dairy desserts are a healthy alternative to traditional sweets. However, the fermented milk base may affect the quality of high-fat ice-cream and frozen or defrosted whipped fermented desserts. In this study, adding 30% yogurt to the traditional ice cream with 12% fat led to a marginal decrease in the dispersion of air phase and ice crystals. In addition, the permissible anisidine value was reached twice as fast as in the control sample. The experimental fermented desserts demonstrated an increase in such consistency indices as dynamic viscosity (50 times), hardness (1.7 times), apparent module (2 times), and stickiness (11.5 times). The defrosted fermented desserts showed a better air-phase dispersion after 6 h of storage. The average diameter of air bubbles in the fermented milk desserts was 1.5 times as small as in milk after 24 h. The fermented milk base proved commercially feasible for ice-cream and ice-cream desserts. However, producers have to consider its effect on the consistency, dispersion, and fat oxidation. Further research will feature the effect of fat mass fraction, acidity, and overrun on the fat-phase oxidation in ice-cream and whipped desserts.

KEYWORDS

ice-cream, dessert, yogurt, dispersion, anisidine value, consistency, structural strength

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Tvorogova A. A., Gurskiy I. A., Kazakova N. V. Effect of Fermented Milk Base on Quality Indicators of Ice-Cream and Fermented Whipped Dairy Desserts // Dairy industry. 2024. no. 6. pp. 54-58. DOI: https://doi.org/10.21603/1019-8946-2024-6-14. (Date of access 06.09.2026).

MLA

Antonina Tvorogova, Gurskiy I. A., Kazakova N. V.. "Effect of Fermented Milk Base on Quality Indicators of Ice-Cream and Fermented Whipped Dairy Desserts." Dairy industry.6 (2024): 54-58. DOI: https://doi.org/10.21603/1019-8946-2024-6-14.

APA

Tvorogova A. A., Gurskiy I. A., Kazakova N. V. (2024). Effect of Fermented Milk Base on Quality Indicators of Ice-Cream and Fermented Whipped Dairy Desserts. Dairy industry(6), 54-58. https://doi.org/10.21603/1019-8946-2024-6-14

Chicago

Antonina Tvorogova, Gurskiy I. A., Kazakova N. V.. "Effect of Fermented Milk Base on Quality Indicators of Ice-Cream and Fermented Whipped Dairy Desserts." Dairy industry, no. 6 (2024): 54-58. https://doi.org/10.21603/1019-8946-2024-6-14.

WIKI

{{cite journal | author = Tvorogova A. A., Gurskiy I. A., Kazakova N. V. | title = Effect of Fermented Milk Base on Quality Indicators of Ice-Cream and Fermented Whipped Dairy Desserts | journal = Dairy industry | year = 2024 | issue = 6 | pages = 54-58 | doi = 10.21603/1019-8946-2024-6-14 }}

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EFFECT OF FERMENTED MILK BASE ON QUALITY INDICATORS OF ICE-CREAM AND FERMENTED WHIPPED DAIRY DESSERTS Effect of Fermented Milk Base on Quality Indicators of Ice-Cream and Fermented Whipped Dairy Desserts

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