English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The effect of the type of milk on in vitro gastrointestinal survival of probiotics (Bifidobacterium animalis subsp. lactis Bb-12 and Lactobacillus acidophilus La-05) and organoleptic properties of ice creams were evaluated using ice creams made with cow, soy, coconut, and composite (cow or coconut with soy) milks. Soy milk was found to significantly improve the acid and bile tolerance of the probiotics but it decreased the total acceptability of ice cream. The probiotics in ice creams containing composite milk with cow’s milk had higher total acceptability and were more protected against gastrointestinal conditions than ice creams containing coconut milk and also they have than others containing coconut milk. The survival of Bb-12 was also better than La-05 in these conditions. In general, the presence of soy milk in ice creams resulted in a substantial improvement in probiotic tolerance to gastrointestinal conditions.

Effect of Vegetable Milk on Survival of Probiotics in Fermented Ice Cream under Gastrointestinal Conditions