Slide 2: Microbiology of
ice-cream Slide 3: Group Members: Group “c” Slide 4: What’s ice-cream?
Complex colloidal system comprised of :
Surrounded by an unfrozen continuous matrix of:
Water Slide 6: Major Ingredients:
Colors Slide 7: Flow Sheet: Milk Centrifugation Standardization Preparation of ice cream mix Pasteurization Homogenization cooling Aging freezing+weeping Ice cream Packing Hardening Storage /Marketing Slide 8: Microbial Quality Of Ice Cream:
Good medium for microbial growth due to:
Milk based products
High nutritional value
Neutral ph value.
High temperature in summer
Microbial quality of ice-cream is neglected due to(freezing) Slide 9: Sources of contamination in
pasteurization Raw milk Cooling method Personnel hands Scoop water Slide 10: The predominant types of microorganisms in ice cream:
Bacillus tuberculosis Slide 12: Thermal Death Point Pathogenic Bacteria In Ice Cream: Slide 13: Suggestions and Recommendations:
Obtain ingredients such as milk ,cream, ice cream mix from reliable sources.
Maintain time and temperature combination.
Drain off and discard left over of soft ice cream daily.
Clean all equipment and utensils daily.
Maintain hygienic practices during processing. Slide 14: References:
Report of committee on dairy product and egg (unpublished) A.P.H.A oct. 17, 1928
Park,walliam H thermal death points of pathogenic bacteria in milk A.J.P.H,17,june 1927.
Tanner F.W. bacteriology and mycology of food john wiley,new York 1919.
Fabian F.w. icecream as cause of epdemics .Amer jour pub.health 16:873-1926.
Davis D.J the growth and viability of streptococci of bovine and human origin in milk and milk products. Jour ind.dis 15:378 1914.
Mitchell O.W.H viability of bacillus typhosus in ice cream J.A.M.A 65:1795 1915.
Bolten,effect of Freezing on organisms of typhoid Fever and Diphtheria ,pub H.reports 33:1630 1918.