文章基本信息

标题：Studies on Some Properties of Ice Cream sold in Burdur
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作者：Seval Kırdar
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2003
卷号：28
期号：2
出版社：Association of Food Technology, Turkey
摘要：In this study, total salt, fat contents, total bacteria, coliform and E. coli counts were determined for 35 samples of vanillin ice cream and 15 samples of chocolate ice cream which were sold from different pastry shop in Burdur Turkey. None of the samples complied with the legal requirement for chemical values and bacteriological counts. Vanillin ice cream respectively had total sold and fat values of 67.71%, 14.28% and 15 samples of chocolate ice cream respectively 78.57% and 28.57% below the limits set by ice cream standard. It was found that 28.57% of vanillin and chocolate ice cream of the samples had a total bacteria, count > 100 000/g while 62.85% of vanillin ice cream samples and 28.57% chocolate ice cream samples had > 100 coliform bacteria/ g. In addition E. coli was determined in 6 samples of vanillin ice cream and one of the chocolate ice creams. As a result, the chemical and bacteriological quality of ice cream which was consumed in Burdur determined to be unacceptable.