Comparison of Some Physicochemical and Microbiological Properties of Samples of Plain Ice Cream produced as Industrial and at Local

Author:

AKAR Nurullah Zekeriya1,ÖZDEMİR Salih2

Affiliation:

1. İstanbul Gelişim Üniversitesi

2. ATATÜRK ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ, GIDA MÜHENDİSLİĞİ PR.

Abstract

In this research, a total of 20 plain ice-cream samples, including 10 local and 10 industrial plain ice-cream samples presented for consumption in Erzurum province, were collected from the market and microbiological, physical and chemical analyzes were carried out on these samples. As a result of the microbiological analyzes, the average total aerobic mesophilic bacteria count (TAMB), yeast and mould count, number and group of coliform bacteria count in local ice cream samples have been calculated as 5.89 log cfu/g, 4.22 log cfu/g and 2.26 log cfu/g, respectively. Identical analyzes have also been performed for industrial ice-cream samples, and all data mentioned for local samples have been calculated. These values are determined as 4.72 log cfu/g,

Publisher

European Journal of Science and Technology

Subject

General Earth and Planetary Sciences,General Environmental Science

Reference44 articles.

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3. Aksoy, A., Sezer, Ç., & Vatansever, L. (2013). Kars Piyasasında Tükeme Sunulan Sade Dondurmaların Mikrobiyolojik Kalitelerinin Belirlenmesi. Harran Üniversitesi Veteriner Fakültesi Dergisi, 2(1), 1-5.

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