出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：The skimmed milk was previously concentrated by the block freeze concentration and, thus, used in the manufacture of an ice cream sample with Bifidobacterium BB-12 addition. This sample was compared with two control samples, one ice cream manufactured with skimmed milk, and the other an MRS broth, which supplies an excellent base for comparison of the bacterial survival. All three samples were submitted to the in vitro gastrointestinal assays from the mouth to the large intestine. The initial Bifidobacterium BB-12 viable cell count (> 8 log CFU/g or mL) of both ice cream samples ensured their classification as probiotic products. This behavior was noted during all in vitro steps (from the mouth until the colon). From the mouth to the ileum was observed that both ice creams showed a slight oscillatory probiotic count. For the ice cream manufactured with concentrated milk, it was observed a high bifidobacteria protective effect in the descending colon, with probiotic viable cells count and recovery rate values equal to 9.88 log CFU/g and 112.02%, respectively. Finally, it was possible to conclude that as well as the ice cream with milk, the concentrated milk served as a succesful probiotic carrier.
