Turkish Journal of Veterinary & Animal Sciences
Abstract
In this study, a total of 300 packaged ice-creams (100 extrude, 100 stick and 100 cornet type) were taken from an industrial ice-cream plant and analysed microbiologically. The hygienic conditions of the same plant were also investigated. In terms of microbiological quality, no significant differences were determined among the ice-cream types. Salmonella spp., Staphylococcus aureus and Escherichia coli were not isolated in any of ice-cream samples. The average counts of aerobic mesophil bacteria, coliform and mould-yeast were 8.8x10^2-2.5x10^3 cfu/g, 0.3-0.6 MPN/g and
DOI
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Keywords
Ice cream, hygiene, microbiological quality
First Page
623
Last Page
629
Recommended Citation
BOSTAN, K, & AKIN, B (2002). A Study on the Microbiological Quality of Industrial Ice-Cream. Turkish Journal of Veterinary & Animal Sciences 26 (3): 623-629. https://doi.org/-
