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ICE CREAM MICROBIOLOGICAL QUALITY. 1. CONTROLLING COLIFORM AND OTHER MICROBIAL CONTAMINATION IN ICE CREAM.

Author(s) : BIGALKE D., CHAPPEL R.

Type of article: Article

Summary

SOURCES OF TOTAL BACTERIAL AND COLIFORM CONTAMINATION OF ICE CREAM ARE DISCUSSED AND THE IMPORTANCE OF PLANT HYGIENE IS STRESSED. COLIFORM COUNTS ARE AFFECTED BY TIME AND TEMPERATURE OF HOLDING ICE CREAM MIX PRIOR TO FREEZING AND IT IS RECOMMENDED THAT THE MIX SHOULD NOT BE STORED FOR MORE THAN 48 H AT BELOW 277.5 K (4.5 DEG C). OTHER SOURCES OF COLIFORM CONTAMINATION ARE INGREDIENTS ADDED AFTER PASTEURIZATION AND ENVIRONMENTAL FACTORS. (DAIRY SCI. ABSTR., GB., 46, N.12, 1984/12, 948-949, 8360.

Details

  • Original title: ICE CREAM MICROBIOLOGICAL QUALITY. 1. CONTROLLING COLIFORM AND OTHER MICROBIAL CONTAMINATION IN ICE CREAM.
  • Record ID : 1985-1617
  • Languages: English
  • Source: Dairy Food Sanit. - vol. 4 - n. 8
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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