Changes in Bacterial Counts of Stored Ice Cream Mix

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Frequency of Bacterial Frequency of Bacterial Contamination in Traditional Ice Cream Produced in Arak, Iran (2011)

Abstract Background and Objective: Ice cream is a suitable environment for microbial growth due to its chemical structure, ingredients, and its increased supply and demand. In the absence of hygienic considerations, it can cause poisoning. This study aimed to determine bacterial contamination in traditional ice cream produced in Arak city in 2011. Material and Methods: The samples (n= 30) were ...

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ژورنال

عنوان ژورنال: Journal of Dairy Science

سال: 1944

ISSN: 0022-0302

DOI: 10.3168/jds.s0022-0302(44)92622-6