ABSTRACT
Ice cream is a product with much acceptability and attractive sensory attributes to the consumer, ensuing in high sales. This product can be an excellent carrier medium of probiotic microorganisms because of its ingredients and chemical components, including milk lipids, proteins, and lactose, along with other components. Additionally, it has the advantage of being stored at freezing temperatures, making it less susceptible to exposure to abusive temperatures. Ice creams also have relatively high pH values (5.5–6.5), during storage which favors the endurance of the microbial cultures; and results in greater acceptance by consumers, especially those who prefer low acid products. Conversely, the development of probiotic ice creams needs to overcome some of the technological intrinsic parameters linked with the processing steps. The objective of this chapter is to appraise the technological challenges associated with the production of ice creams containing probiotic microorganisms, presenting strategies for the efficient incorporation of probiotic cultures and their potential impact on the physicochemical properties, sensorial features, and storage stability. Furthermore, the health effects associated with the consumption of probiotic ice cream are discussed.
