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It is sold in soft or hard status Thus, the current microbial analysis was directed at factors that affect microbial loads of final products Pasteurization, freezing and hardening are the main steps to eliminate the microbiological hazards
Therefore, producers of ice cream and suppliers of ingredients use and depend upon specific procedures for analysis and evaluation of finished products Handlers may contaminate the product with potential pathogenic microorganisms. This chapter describes the major chemical, microbiological, physical, and sensory characteristics of ice cream and selected methods of analysis of them.
The various mix ingredients that may act as the source microorganisms to the ice cream fall under the above mentioned heads
Ingredients added to ice cream mix before pasteurization normally constitute little microbial contamination except spores However, microbial analysis is very important in establishing the quality of ingredients such as milk, cream, other dairy products, chocolate, cocoa. .5 predominant pathogenic microorganisms of ice cream in retail sale 3 outbreak of illness from consumption of butter, cream and ice cream.
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