The objective of this study was to investigate the antimicrobial activity of ethanol extract of propolis against enterotoxigenic strain of MRSA which inoculated into lab prepared ice cream. EEP was added to ice cream in 3 concentrations (150, 300 and 600 mg/L). The prepared ice cream was divided into 2 groups, one stored at freezer temp. at (-5°C), while the other was kept in deep freezer temp....

A modern approach to nutrition requires the creation and further development of new types ice cream that are more beneficial for health in comparison with traditional ones. The solution this issue lies low-calorie cream. It gets its distinctive properties features due reduction fat sugar content along mixing various functional components. aim research was study effects milk processing products ...

This study presents the impact of an ultrasonic treatment (UT) as alternative to traditional, standard pasteurization (PT) on selected properties ice cream. Additionally, oleogel from strawberry seed oil was included in cream recipe a fat component shares 5%, 6%, and 7%. To evaluate ultrasound’s effect cream’s properties, analysis chemical composition conducted, including total content polyphen...

This study was performed to compare the performance of Sanita-Kun dry medium culture plate with those of traditional culture medium and Petrifilm dry medium culture plate for the enumeration of the mesophilic aerobic bacteria in milk, ice cream, ham, and codfish fillet. Mesophilic aerobic bacteria were comparatively evaluated in milk, ice cream, ham, and codfish fillet using Sanita-Kun aerobic ...

This research demonstrates a less-is-better e€ect in three contexts: (1) a person giving a $45 scarf as a gift was perceived to be more generous than one giving a $55 coat; (2) an over®lled ice cream serving with 7 oz of ice cream was valued more than an under®lled serving with 8 oz of ice cream; (3) a dinnerware set with 24 intact pieces was judged more favourably than one with 31 intact piece...

The objective of this study was to develop a wax-oleogel (soybean oil—SBO, peanut oil—PNO, and carnauba wax—CBW) be used as fat replacer for ice cream formulations. oleogels were structured with 6%, 8%, 10% CBW characterized by oil binding capacity (OBC), visual evaluation, thermal properties (DSC), microstructure polarized light microscopy (PLM). All resulted in firm stable gel 60 days, regard...

The influence of the source of dietary fat on postprandial thermogenesis and substrate oxidation rates, was examined in twelve postmenopausal women aged 57-73 years, with BMI 21.9-38.3 kg/m(2). A single blind, randomised, paired comparison of two high-fat, isoenergetic, mixed test meals was conducted. The major source of fat was either cream (CREAM) or extra virgin olive oil (EVOO). RMR, diet-i...

The effect of two novel hydrocolloids known as Balangu seed gum (BSG) and palmate-tuber salep (PTS) with carboxymethylcellulose (CMC) on the rheological characteristics of a typical soft ice cream was studied. The power law model well described the flow behavior of mixes with a high correlation coefficient (r). The flow behavior index was in the range of 0.450-1.154, while the consistency coeff...

Six white sorghum varieties (MUC007/11, MUC007/27, MUC007/193, MUC007/80, MUC007/171, MUC007/174) available in Uganda were evaluated for their suitability as alternate materials for the production of ice cream cones. Physicochemical properties of the sorghums were determined and correlated to the properties of the ice cream cones produced from them. Results from this study showed that the swell...

Ice cream is seldom mentioned in the literature as a vehicle for the transmission of scarlet fever. Typhoid fever outbreaks from this source are not uncommon, but we have been able to find only one scarlet fever epidemic in which ice cream was regarded as a plausible causative agent. This outbreak is mentioned by Chapin (1). It was reported by Buchanan (2), and took place in South Kensington, E...