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QUALITY GUARANTEES APPLIED BY ICE CREAM MANUFACTURERS.

LES GARANTIES DE QUALITE MISES EN PLACE PAR LES INDUSTRIELS FABRIQUANT DES CREMES GLACEES.

Author(s) : ROBERT J. L.

Type of article: Article

Summary

THE ORGANOLEPTIC PROPERTIES OF ICE CREAM ARE ESSENTIALLY RELATED TO THE SELECTION OF RAW MATERIALS, FORMULATION AND MANUFACTURING PROCESSES (HOMOGENISATION OF FAT, PASTEURISATION, COOLING, FREEZING, HARDENING, STORAGE AND TRANSPORT). THE NUTRITIONAL PROPERTIES OF ICE CREAM RESULT FROM THOSE OF THEIR COMPONENTS. THEIR SANITARY PROPERTIES DEPEND ON THE CLEANLINESS OF THE EQUIPMENT USED AFTER PASTEURISATION, WHICH SHOULD BE EASY TO CLEAN. THE A. REPORTS A CONTROL PROGRAM TO BE ADOPTED IN FACTORIES. DETAILS ARE GIVEN ON THE PROCEDURES OF MICROBIOLOGICAL ANALYSES (TOTAL FLORA, COLIFORMS, ESCHERICHIA COLI, YEASTS AND MOULDS, PATHOGENOUS SALMONELLAE AND STAPHYLOCOCCI), CHEMICAL ANALYSES (TITRATION OF FAT, DRY EXTRACT, SUGARS, PROTEINS, ACIDITY AND PH) AND SENSORY ANALYSES (APPEARANCE, TEXTURE, FLAVOUR, COLOUR). G.G.

Details

  • Original title: LES GARANTIES DE QUALITE MISES EN PLACE PAR LES INDUSTRIELS FABRIQUANT DES CREMES GLACEES.
  • Record ID : 1981-0190
  • Languages: French
  • Source: Aliment. Vie - vol. 67 - n. 4
  • Publication date: 1979
  • Document available for consultation in the library of the IIR headquarters only.

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