Assessment of Bacteriological Quality of Ice-cream During Manufacturing Processes
P. E. Pawar
Dairy Sci. College, Gujarat Agricultural University, Anand Campus, Anand
Corresponding author
S. H. Vyas
Dairy Sci. College, Gujarat Agricultural University, Anand Campus, Anand
Abstract
To determine the sources of contamination during ice-cream manufacture, fifteen batches of ich cream were examined bacteriologically. It was observed that total bacterial count varied from 0 to 1,98000/ml and coliform count 0 to 3000/ml containing in different ingredients of ice-cream mix an at the different processed stages. Equipment coming in contact with the product as well as ingredients like colour and essence added after pasteurization of ice-cream mix were found to be the sources of contamination. No pathogenic organisms were detected.