Production of probiotic traditional ice cream by Lactobacilous acidophilous and Bifidobacteriom bifidum culture

This study considers the bilateral behavior of probiotic Lactobacilous acidophilous and Bifidobacteriom bifidum separately and combination in ice cream then the result were compared and contrasted. In the type one, Lactobacilous acidophilous was induced at the dose of 0.33 gram in 1 liter steriolized milk and produced ice cream. In type two, Bifidobacteriom bifidum and in type three of ice cream two type of microbs used. The studies showed that milk containing Lactobacilous acidophilous and Lactobacilous acidophilous - Bifidobacteriom bifidum were sour first, which turned bitter, but ice cream with Bifidobacteriom bifidum had a desirable flavor. Lactobacilous acidophilous had a higher pH in ice cream, so odor, smell, color, survival, flavor and amount of fat in Bifidobacteriom bifidum ice cream were more desirable.