No CrossRef data available.
Article contents
Probiotic low-fat ice cream from goat milk: Characterization and resilience to simulated gastrointestinal conditions
Published online by Cambridge University Press: 18 August 2025
Abstract
We aimed to develop a new ice cream made from goat milk inoculated with the probiotic bacteria Limosilactobacillus fermentum CABA16. The physicochemical characteristics, meltdown behaviour and sensory properties of ice cream produced with and without the probiotic bacteria were analysed. The ice cream with added L. fermentum was further evaluated for probiotic viability during frozen storage and simulated gastrointestinal conditions. Results showed that the addition of L. fermentum CABA16 decreased the pH to 6.25 (P < 0.05), but had no effect on physicochemical properties such as overrun and melting behaviour of ice cream samples. The viable probiotic count was 6.71 log CFU/g with a survival rate of 90%, which was registered after 120 days of frozen storage. Considering the probiotic cell viability during gastrointestinal conditions, exposure to bile and pancreatin for 6 hours resulted in a decline of 3.6 log CFU/g cycles in ice cream samples previously stored at −18 °C for 120 days. Overall, the goat milk ice cream inoculated with L. fermentum received good sensory scores, and satisfactory probiotic viability (6.7–7 log CFU/g) was maintained throughout the 120 days of frozen storage.
Information
- Type
- Research Article
- Information
- Copyright
- © The Author(s), 2025. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation.
References
Abadía-García, L, Cardador, A, Campo, S, Arvízu, S, Castaño-Tostado, E, Regalado- González, C, García-Almendarez, B and Amaya-Llano, SL (2013) Influence of probiotic strains added to cottage cheese on generation of potentially antioxidant peptides, anti-listerial activity, and survival of probiotic microorganisms in simulated gastrointestinal conditions. International Dairy Journal 33, 191–197.CrossRefGoogle Scholar
Abghari, A, Sheikh-Zeinoddin, M and Soleimanian-Zad, S (2011) Nonfermented ice cream as a carrier for Lactobacillus acidophilus and Lactobacillus rhamnosus. International Journal of Food Science and Technology 46, 84–92.CrossRefGoogle Scholar
Akin, M, Akin, M and Kirmaci, Z (2007) Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice cream. Food Chemistry 104, 93–99.CrossRefGoogle Scholar
Alamprese, C, Foschino, R, Rossi, M, Pompei, C and Savani, L (2005) Effects of Lactobacillus rhamnosus GG addition in ice cream. International Journal of Dairy Technology 58, 200–206.CrossRefGoogle Scholar
AOAC Association of Official Analytical Chemists (1998) Official Methods of Analysis. Arlington: Association of Official Analytical Chemists Inc. 16th ed., 4th revision.Google Scholar
Arratia-Quijada, J, Nuno˜, K, Ruíz-Santoyo, V and AndradeEspinoza, BA (2024) Nano-encapsulation of probiotics: need and critical considerations to design new non-dairy probiotic products. Journal of Functional Foods 116, 106192.CrossRefGoogle Scholar
Bedani, R, Rossi, E and Saad, S (2013) Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions. Food Microbiology 34, 382–389.CrossRefGoogle Scholar
Begley, M, Gahan, C and Hill, C (2005) The interaction between bacteria and bile. FEMS Microbiology Reviews 29, 625–651.CrossRefGoogle ScholarPubMed
Buriti, F, Castro, I and Saad, S (2010) Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses. Food Chemistry 123, 1190–1197.CrossRefGoogle Scholar
Bustos, A, Raya, R, Bru, E, Valdez, G and Taranto, M (2011) Application of fluorescent techniques to evaluate the survival of probiotic lactobacilli to bile acid. Biotechnology Letters 33, 1389–1394.CrossRefGoogle ScholarPubMed
Ckz, N, Leng, WQ, Lim, CH and Du, J (2024) Physicochemical property characterization, amino acid profiling and sensory evaluation of plant-based ice cream incorporated with soy, pea and milk proteins. Journal of Dairy Science 107, 10268–10279.Google Scholar
Costa, GM, Paula, MM, Barão, CE, Klososki, SJ, Bonafé, EJ, Visentainer, JV, Cruz, AG and Pimentel, TC (2019) Yoghurt added with Lactobacillus casei and sweetened with natural sweeteners and/or prebiotics: implications on quality parameters and probiotic survival. International Dairy Journal 97, 139–148. doi:10.1016/j.idairyj.2019.05.007CrossRefGoogle Scholar
Cruz, AG, Antunes, AE, Sousa, ALO, Faria, JA and Saad, SM (2009) Ice-cream as a probiotic food carrier. Food Research International 42(9), 1233–1239.CrossRefGoogle Scholar
da Silva Pdl, , de Fátima Bezerra M, , Dos Santos Kmo, and Correia, RTP (2015) Potentially probiotic ice cream from goat's milk: characterization and cell viability during processing, storage and simulated gastrointestinal conditions. LWT - Food Science & Technology 62, 452–457.CrossRefGoogle Scholar
da Silva Tms, , Piazentin, ACM, Mendonça, CMN, Converti, A, Bogsan, CSB, Mora, D and de Souza Oliveira Rp, (2019) Buffalo milk increases viability and resistance of probiotic bacteria in dairy beverages under in vitro simulated gastrointestinal conditions. Journal of Dairy Science 103, 7890–7897.CrossRefGoogle Scholar
Das, TK, Pradhan, S, Chakrabarti, S, Mondal, KC and Ghosh, K (2022) Current status of probiotic and related health benefits. Applied Food Research 2, 100185.CrossRefGoogle Scholar
Ding, W and Shah, N (2007) Acid, bile, and heat tolerance of free and microencapsulated probiotic bacteria. Journal of Food Science 72, 446–450.CrossRefGoogle ScholarPubMed
Durmaz, Y, Kilicli, M, Toker, OS, Konar, N, Palabiyik, I and Tamtürk, F (2020) Using spray-dried microalgae in ice cream formulation as a natural colorant: effect on physicochemical and functional properties. Algal Research 47, 101811.CrossRefGoogle Scholar
Goktas, H, Dikmen, H, Bekiroglu, H, Cebi, N, Dertli, E and Sagdic, O (2022) Characteristics of functional ice cream produced with probiotic Saccharomyces boulardii in combination with Lactobacillus rhamnosus GG. LWT - Food Science & Technology 153, 112489.CrossRefGoogle Scholar
Gut, AM, Vasiljevic, T, Yeager, T and Donkor, ON (2018) Salmonella infection–prevention and treatment by antibiotics and probiotic yeasts: a review. Microbiology 164(11), 1327–1344.CrossRefGoogle ScholarPubMed
Hafeez, HT, Muzammil, HS, Ahmad, Z, Alsulami, T, Waseem, M, Mehmood, T, Muhammad Aadil, R, Manzoor, MF and Abdi, G (2024) Assessment of Nutritional, antioxidant, physicochemical, and storage stability of carrot powder supplemented goat milk yogurt. Journal of Agriculture and Food Research 19, 101581.CrossRefGoogle Scholar
Hanafi, FNA, Kamaruding, NA and Shaharuddin, S (2022) Influence of coconut residue dietary fiber on physicochemical, probiotic (Lactobacillus plantarum ATCC 8014) survivability and sensory attributes of probiotic ice cream. LWT - Food Science & Technology 154, 112725.CrossRefGoogle Scholar
Huang, Q, Wu, Y, Xu, X, Cheng, X, Tao, Y, Jing, X, Tang, Z, Li, X, Liang, J, Zhang, H, Granato, D and Sun, Y (2024) Designing novel ice creams using nut oil emulsion gels based on blueberry pectin and CaCl2 as fat replacers: insights from physicochemical and sensory properties. International Journal of Biological Macromolecules 279(4), 135344.CrossRefGoogle ScholarPubMed
Jay, J (2000) Modern Food Microbiology, 6th edn. Gaithersburg: Aspen Publishers.CrossRefGoogle Scholar
Karaca, O, Guven, M, Yasar, K, Kaya, S and Kahyaoglu, T (2009) The functional, rheological and sensory characteristics of ice creams with various fat replacers. International Journal of Dairy Technology 62, 93–99.CrossRefGoogle Scholar
Mahmoudi, I, Ben Moussa, O, Boulares, M, Chouaibi, M and Hassouna, M (2022) Novel probiotic camel milk yoghurt supplemented with inulin: antibacterial, antioxidant and antidiabetic effects. Mljekarstvo 72(4), 201–212.CrossRefGoogle Scholar
Mahmoudi, I, Ben Moussa, O, Khaldi, TE, Kebouchi, M, Soligot, C, Le Roux, Y and Hassouna, M (2016) Functional in vitro screening of Lactobacillus strains isolated from Tunisian camel raw milk toward their selection as probiotic. Small Ruminant Research 137, 91–98.CrossRefGoogle Scholar
Meilgaard, M, Civille, G and Carr, B (1999) Sensory Evaluation Techniques. CRC Press: Boca Raton.CrossRefGoogle Scholar
Miller, G (1959) Use of dinitrosalicilic acid reagent for determination of reducing sugars. Analytical Chemistry 31, 426–428.CrossRefGoogle Scholar
Mituniewicz-Małek, A, Pilarczyk, B, Tomza-Marciniak, A, Pilarczyk, R and Bakowska, M (2017) The content of selenium in cow milk from milk machines in Szczecin in accordance to a season. Acta Scientiarum Polonorum Zootechnica 16(3), 53–56.CrossRefGoogle Scholar
Oztürk, HI, Demirci, T and Akın, N (2018) Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: the comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics. LWT 90, 339–345.CrossRefGoogle Scholar
Pappa, EC, Kondyli, E, Bosnea, L, Malamou, E and Vlacho, AM (2022) Chemical, microbiological, sensory, and rheological properties of fresh goat milk cheese made by different starter cultures during storage. Food Processing Engineering 45(7), 13788.CrossRefGoogle Scholar
Ranadheera, C, Evans, C, Adams, M and Baines, S (2012) In vitro analysis of gastrointestinal tolerance and intestinal cell adhesion of probiotics in goat's milk ice cream and yogurt. Food Research International 49, 619–625.CrossRefGoogle Scholar
Ranadheera, C, Evans, C, Adams, M and Baines, S (2013) Production of probiotic ice cream from goat's milk and effect of packaging materials on product quality. Small Ruminant Research 112, 174–180.Google Scholar
Ranadheera, CS, Naumovski, N and Ajlouni, S (2018) Non-bovine milk products as emerging probiotics carriers: recent developments and innovations. Current Opinion in Food Science 22, 109–114.CrossRefGoogle Scholar
Salem, M, Fathi, F and Awad R, (2005) Production of functional ice cream. Polish Journal of Food and Nutrition Sciences 14, 267–271.Google Scholar
Sarwar, A, Aziz, T, Al-Dalali, S, Zhang, J, Ud Din, J, Chen, C, Cao, Y, Fatima, H and Yang, Z (2021) Characterization of synbiotic ice cream made with probiotic yeast Saccharomyces boulardii CNCM I-745 in combination with inulin. LWT 141, 110910.CrossRefGoogle Scholar
Shah, NP (2000) Probiotic bacteria: selective enumeration and survival in dairy foods. Journal of Dairy Sciences 83, 894–907.CrossRefGoogle ScholarPubMed
Siriwardhana, J, Rasika, DMD, Dinusha, Y, Wadv, W and Priyashantha, H (2024) Enhancing probiotic survival and quality of fermented goat milk beverages with bael (Aegle marmelos) fruit pulp. Food Chemistry Advances 5, 100792.CrossRefGoogle Scholar
Sofjan, R and Hartel, R (2004) Effects of overrun on structural and physical characteristics of ice cream. International Dairy Journal 14, 255–262.CrossRefGoogle Scholar
Tolve, R, Zanoni, M, Ferrentino, G, Gonzalez-Ortega, R, Sportiello, L, Scampicchio, M and Favati, F (2024) Dietary fibers effects on physical, thermal, and sensory properties of low-fat ice cream. LWT,116094.CrossRefGoogle Scholar
Turgut, T and Cakmakci, S (2009) Investigation of the possible use of probiotics in ice cream manufacture. International Journal of Dairy Technology 62, 444–451.CrossRefGoogle Scholar
Urala, N and Lahteenmaki, L (2007) Consumers’ changing attitudes towards functional foods. Food Quality and Preference 18, 1–12.CrossRefGoogle Scholar
Uriot, O, Denis, S, Junjua, M, Roussel, Y, Dary-Mourot, A and Blanquet-Diot, S (2017) Streptococcus thermophilus: from yogurt starter to a new promising probiotic candidate? Journal of Functional Foods 37, 74–89.CrossRefGoogle Scholar
Zhou, Z, Sarwar, A, Xue, R, Hu, G, Wu, J, Aziz, T, Alasmari, Z, Yang, Z and Yang, Z (2024) Metabolomics analysis of potential functional metabolites in synbiotic ice cream made with probiotic Saccharomyces cerevisiae var. boulardii CNCM I-745 and prebiotic inulin. Food Chemistry 454, 139839.CrossRefGoogle ScholarPubMed
Ziarno, M, Cichonska, P, Kowalska, E and Zareba, D (2024) Probiotic-enriched ice cream with fermented white kidney bean homogenate: survival, antioxidant activity, and potential for future health benefits. Molecules 29(13), 3222.CrossRefGoogle ScholarPubMed