ICE CREAM AND RELATED PRODUCTS

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 ...

Dairy Foods: Yogurt and Ice Cream

Pectin is commonly used as a gelling agent in the manufacture of yogurt. The objective of our study was to evaluate the impact of 4 different types of pectin that had different degrees of esterification (DE) and amidation (DA), on the physical properties of set type yogurt. The pectin samples included 2 types of low methoxyl (LM) pectin with 38% and 45% DE, one type of low methoxyl amidate (LMA...

Brucella abortus in fresh cream and cream products.

Case 203.-Born in 1911. Started work as a carrier in 1924 for a firm loading lime, cement, tea, and sugar. In 1926 moved to work as storeman to a builder's merchant. Again exposed to lime and cement dust. From 1936 to 1964 worked principally as a plasterer. The histology of this tumour is not known. He never took snuff. Case 204.-Born in 1898. After working as a packman's boy (1910-12) and an a...