Dr Eng. Katarzyna Szkolnicka from the Department of Toxicology, Dairy Technology and Food Storage of the West Pomeranian University of Technology has developed a new recipe for ice cream in which milk has been replaced by buttermilk.
Buttermilk has natural emulsifying properties that can allow the production of natural ice cream without the use of artificial additives. The high content of phospholipids and sphingolipids are reasons in favor of buttermilk ice cream. These compounds have a positive effect on human body, they are necessary for the proper functioning of the nervous system and support concentration and the learning process.
Compared to traditional ice cream, buttermilk ice cream is characterized by higher nutritional value with lower caloric content. Buttermilk improves the texture of the ice cream, which makes it possible to exclude chemical emulsifiers. Ice cream made from it can delay the aging process, promote well-being, intellectual abilities, as well as beauty.
