Effects of the replacement of cow milk with vegetable milk on probiotics and nutritional profile of fermented ice cream

• Main Authors: Aboulfazli, F., Shori, A.B., Baba, Ahmad Salihin
• Format: Article
• Published: Elsevier 2016
• Subjects: Q Science (General); QH301 Biology
• Online Access: http://eprints.um.edu.my/18017/; http://dx.doi.org/10.1016/j.lwt.2016.02.056
• Institution: Universiti Malaya

In the current study, three types of fermented ice cream with Lactobacillus acidophilus (La-05) or Bifidobacterium bifidum (Bb-12) were prepared from cow (W), soy (S) or coconut (C) milk as well as the combination of cow milk or coconut milk (1 = 25%, 2 = 50% and 3 = 75%) with soy milk (75%, 50% and...