Organoleptic and physico-chemical properties of kefir ice cream (Lactobacillus acidophillus, Lactobacillus delbrueckii)

Abstract

Kefir is a fermented beverage obtained by fermenting milk with kefir grains. For this reason, the idea was to produce ice cream with different concentrations of kefir at the Dairy Research Centre of the Agricultural Production and Marketing Engineering Department of the Universidad Mayor de San Andrés. The methodology consisted of the application of the Bolivian standard IBNORCA NB-33013 (2013) for quality control of incoming bovine milk. Four treatments were established under the kefir/milk combination in the concentrations: 25/75 % (T1), 50/50 % (T2), 75/25 % (T3) and 100/0 % (T4) evaluated under a completely randomized experimental design and comparison of means by Duncan. The response variables for the organoleptic test were colour, aroma, flavour and texture; while for the physicochemical analysis of the kefir ice cream production process were pH, titratable acidity, fat, protein and lactose. The organoleptic analysis resulted in the highestpreference for the ice cream produced under T3 in terms of colour, aroma, flavour and texture. In reference to the physicochemical analysis, the treatment with the best results was T3, which complies with the parameters established by the Bolivian standard IBNORCA NB-33020 (2008). Kefir ice cream is a healthy alternative to commercial products containing preservatives and sugars.