OVERRUN ICE CREAM WITH COATING CONTAINING LACTIC BACTERIA

摘要

The invention concerns the use of lactic bacteria in the preparation of a cream to be wholly or partly coated with ice cream. The ice cream is characterised in that it contains an overrun and frozen cream, having on the whole or part of its external surface a non-overrun coating, said coating containing 103 to 109 CFU/g of lactic bacteria. Preferably, the overrun cream contains more than 106 CFU/g of lactic bacteria, the ratio (e/g) between the number of lactic bacteria in the coating (e) and the number of lactic bacteria in the overrun cream (g) being greater than 1. The coating can contain 1 % to 70% of milk fermented by the lactic bacteria, 0.5 % to 5 % of animal or vegetable proteins, a lactic fat content of 2 % to 20 %, and preferably the Lactobacillus acidophilus CNCM I.1225 strain.