Probiotic Ice Cream: Science and Nutrition

Probiotic Ice Cream: Science and Technology comprises 12 chapters highlighting different aspects, from selection of appropriate probiotic strains for use in ice cream to formulation and characterization of the final product. The book s three sections will cover: the science of probiotic ice cream (including classification, definition and principles); the technology of probiotic ice cream (including prebiotics and synbiotics); and quality control (including sensory and shelf life concerns).