الفهرس 
2.1. Ice creamOnly 14 pages are availabe for public view
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Abstract
The awarence of consumers for healthier and functional food has led to the introduction in ice milk manufacture of certain materials with documented nutritional and physiological properties such as probiotic, prebiotic, fat replacer and hydrolyzed lactose milk. The main objective was to study the possibility of making a good quality synbiotic, low fat, sucrose and lactose ice milk. Therefore it has been concerned to investigate the effect of partial replacing of milk fat with inulin during the manufacture of ice milk, study the effect of replacing sucrose that used in ice milk making with another type of inulin on ice milk quality and investigating the effects of hydrolyzing lactose and incorporating bifidobacteria on the quality of ice milk and survival of bifidobacteria during frozen storage. The obtained results indicated that it is possible to replace up to 50% and 20% of milk fat and sucrose with inulin (frutafit HD®) and (frutafit CLR®) respectively and incorporation of bifidobacteria and using hydrolyzed lactose milk without determinal effects of ice milk quality.