Peynir Altı Suyunda Üretilen Ekzopolisakkaritlerin Stabilizatör Olarak Kullanımının Dondurmanın Bazı Fiziksel, Duyusal ve Mikrobiyolojik Özelliklerine Etkileri.

In this study, the effects of using exopolysaccharides (EPS) derived from whey as stabilizers in ice cream production on various characteristics of ice cream were investigated. Exopolysaccharides (EPS) were produced from whey using two different yogurt culture combinations. According to the obtained results, the firmness values of ice creams produced solely with EPS2 or in combination with EPS2 + Xs were significantly lower than the values of other ice creams (P<0.01). Additionally, EPS1 ice cream was found to be darker and greener in color compared to other ice creams (P<0.01). According to sensory evaluations, the ice cream sample produced solely with EPS1 was found to be statistically significantly lower in color compared to other samples (5.96 points, depending on the criteria examined, P>0.05-P<0.01). The total aerobic mesophilic bacteria content and yeast-mold content in the ice cream samples were found to be quite low. The highest bacterial counts were determined to be 3.23 log cfu/g and 1.12 log cfu/g for yeast-mold. Sample variation does not have a significant effect on these microbial contents (P>0.05). However, it has been observed that as the storage period increases, the total aerobic mesophilic bacteria count in the samples decreases. [ABSTRACT FROM AUTHOR]