Emily Chan
A day after production, they performed a series of analyses on the ice creams, measuring their taste, flavor, consistency, appearance, creaminess, and more. They also tested fat, protein, and total solids content in the horse milk, along with titratable acidity expressed as lactic acid percentage.
Samples were given to 60 volunteers who reported that the ice creams were creamy, attractive in appearance, and had good taste and texture. They also claimed that the sample with yogurt bacteria and inulin had a slightly acidic flavor.
Testing showed that the ice creams were all similar in protein levels, melting characteristics, and overrun rates.
But when it came to acidity, they demonstrated more variation. The ice cream without inulin was the most acidic, while the sample with the bacteria lacticaseibacillus rhamnosus was the lowest in acidity.
The study was published in the open-access site PLOS One.
