Measuring Quality in Ice Cream

Ice cream.

General Microbiological Quality of Ice Cream and Ice Pop Sold in Gaborone, Botswana

The study was aimed at investigating the microbial quality of ice cream and ice pop sold in Gaborone. From the study, a variety of microorganisms were isolated. The population of bacteria was found to increase from the open ice cream samples while the pre-packed ice cream had a lower population of bacteria. The types of microorganisms were both mesophilic and psychrotrophic. The population of m...

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 ...

aflatoxin m1 contamination in ice-cream

aflatoxin m1 (afm1) is the hydroxylated metabolite of aflatoxin b1 (afb1) that it can be found in milk and dairy products. in this study, elisa (enzyme linked immunosorbent assay) technique was used for detection of afm1 in ice-cream in guilan province (northern iran). a total of 90 ice-cream samples was randomly obtained from different supermarkets. in 62 of the 90 ice-cream samples examined (...