Microbiological and technological studies on Ice cream
Abstract: This study was designed to cover the following points:
Part 1: Some microbiological and chemical properties of ice cream:
Samples available in the local market collected from large scale factories, some local patisserie shops and street vendors. the results can be summarized as follows:
there were extremely wide variations in the total count, coliform, sal .and shig.sp., staph. and sporefonners counts, fat%, total solid % and PH.
Street vendors samples had the highest bacterial counts and the lowest fat and total solid content.
Part 2: Some factors affecting the properties of frozen yoghurt:
This part consisted of two sections:
Section 1: Three different frozen yoghurt mixes were manufactured using milk fat at the levels of 1.5, 3.0 and 4.5%. All mixes and the resultant frozen yoghurt were tested. The samples made with 3 and 4.5 % had almost similar higher scores than the 1.5% sample.
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Section 2: In this section frozen yoghurt was manufactured from mixes in which milk fat was substituted by three kinds of oil (corn, sunflower and palm oil) at the levels of 1.5 and 3%.
The resultant frozen yoghurt was compared with that manufactured from mixes having milk fat. The obtained resuts indicated that frozen yoghurt made with milk fat was the best at both levels of fat content, followed closely by sunflower oil then by palm and lastly by com oil frozen yoghurt. Small differences were found in the scores of either 1.5 or 3% sunflower oil treatment as compared to the control 1.5% fat.
Part 3: The use of natural flavors in frozen yoghurt manufacture:
Section 1: In this section frozen yoghurt mix was divided into three portions and flavored with vanilla, strawberry and mango.
Vanilla frozen yoghurt gained higher scores and were more preferable than strawberries.
Section 2: The effect of PH:
The PH was adjusted either after addition of flavoring material or before its addition. The results showed that an improvment in all parameters was observed when the PH of the mix was adjusted at 4.7,4.5 and 4.7 before addition of vanilla, mango and strawberry respectively.
Publication year 1997
Pages 137p.
Availability location مكتبة معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى -الجيزة
Availability number 561
Organization Name
Country Egypt
Department Dairy Technology Research Department
Author(s) from ARC
AGROVOC
TERMS		 Chemical composition. Chemicophysical properties. Coliform bacteria. Factories. Icecream. Markets. Microbiology. Ph. Salmonella. Shigella. Staphylococcus. Technology.
Publication Type Master Thesis
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