Chocolate Flavoring Materials for Ice Cream. IV. Basic and Flavor Bean Products

Central Points for Sets in Rn (or: the Chocolate Ice-Cream Problem)

Let A be a subset of the unit ball in R n , and 0 r 1 real. Find a point x for which the intersection of the r-neighborhood of x with A has a large measure. Tight bounds on this measure are found. 1 General After dinner a round bowl of chocolate-and-vanilla ice-cream is served. percent of the ice-cream is chocolate, your favorite avor. You have a round scoop with which to probe the dessert and ...

Ice cream.

Bacterial Standards for Ice-Cream

Within the last two or three years, the manufacture and consumption of ice-cream in the city of Calcutta have enormously increased. Numerous small and large cafes and restaurants have sprung up, and most of them are preparing and supplying ice-cream to their customers, civil and military. The production of ice-cream by large scale manufacturing companies has gone up tenfold and more, and the ic...

Production of Synbiotic Ice Cream

The aim of this study was to evaluate the survivability of three probiotic strains Lactobacillus plantarum, Lactobacillus casei and Bifidobaterium bifidum in ice cream using microencapsulation by calcium alginate and whey protein concentrate. Also, the effect of different prebiotics (inulin, lactulose and Fructooligosaccharides) was studied. Six types of synbiotic ice cream containing free and ...

Listeria monocytogenes Growth Kinetics in Milkshakes Made from Naturally and Artificially Contaminated Ice Cream

This study assessed the growth of Listeria monocytogenes in milkshakes made using the process-contaminated ice cream associated with a listeriosis outbreak in comparison to milkshakes made with artificially contaminated ice cream. For all temperatures, growth kinetics including growth rates, lag phases, maximum populations, and population increases were determined for the naturally and artifici...