Probiotic ice cream: A literature overview of the technological and sensory aspects and health properties

This review discusses the probiotic effect on the quality and health benefits of ice cream. Probiotic ice creams with adequate technological and sensory properties and probiotic survival (>6 log cfu/g during storage and simulated gastrointestinal conditions) may be obtained. The probiotic characteristics, milk type, process parameters and ingredients are important factors to be considered. Probiotic ice cream may maintain the gut and oral microbiota balance. Our review brings an updated discussion on ice cream’s importance as a probiotic carrier. Ice cream may keep suitable probiotic counts (>6 cfu/g) during frozen storage. The type of milk and the ingredients can impair the probiotic viability. Oxygen incorporation freezing and frozen storage can decrease probiotic survival. The technological impact is dependent on the probiotic strain and addition form. Probiotic ice cream may maintain the gut and oral microbiota balance.