02364naa a2200349 a 450000100080000000500110000800800410001902400350006010000230009524501830011826000090030152012330031065000290154365000260157265000140159865000150161265000120162765000190163965000300165865000120168865300350170065300200173565300320175565300130178765300180180065300230181865300200184170000220186170000250188370000220190877300840193019968512022-05-19       2015    bl uuuu     u00u1 u    #d7 a10.1016/j.lwt.2014.02.0552DOI1 aSILVA, P. D. L. da  aPotentially probiotic ice cream from goat's milkbcharacterization and cell viability during processing, storage and simulated gastrointestinal conditions.h[electronic resource]  c2015  aAbstract: In this work, the physicochemical characteristics, meltdown behavior and sensory properties of goat's milk ice cream produced with and without the probiotic bacteria Bifidobacterium animalis subsp. lactis BLC1 were analyzed. The ice cream with added B. animalis was further evaluated in regard to the probiotic viability during processing, frozen storage, and simulated gastrointestinal conditions. Results showed that the addition of B. animalis decreased the pH (p &lt 0.05), but it had no effect on physicochemical properties, including overrun and melting behavior of ice cream from goat's milk (p &gt 0.05). After 120 days of frozen storage, a survival rate of 84.7% was registered. With regard to cell viability during gastrointestinal conditions, the exposure to bile and pancreatin resulted in the decline of 3.82 log cycles in ice cream samples previously stored at ?18 °C for 120 days. Overall, the goat's milk ice cream with B. animalis received good sensory scores and satisfactory probiotic viability (6?7 log CFU/g) was maintained throughout the 120 days of frozen storage. Therefore, this research shows that goat's milk ice cream is an adequate delivery vehicle for the probiotic bacteria B. animalis.  aBifidobacterium animalis  afrozen dairy products  aGoat milk  aProbiotics  aCaprino  aLeite de cabra  aProduto derivado do leite  aSorvete  aAlimento funcional probiótico  aFrozen products  aGastrointestinal simulation  aIcecream  aMilk products  aProbiotic survival  aProduto lácteo1 aBEZERRA, M. de F.1 aSANTOS, K. M. O. dos1 aCORREIA, R. T. P.  tLWT - Food Science and Technologygv. 62, n. 1, Part 2, p. 452-457, Marc. 2015.