logging in or signing up microbiology of ice creem ifsn Download Post to : URL : Related Presentations : Let's Connect Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Copy embed code: Embed: Flash iPad Dynamic Copy Does not support media & animations Automatically changes to Flash or non-Flash embed WordPress Embed Customize Embed URL: Copy Thumbnail: Copy The presentation is successfully added In Your Favorites. Views: 503 Category: Science & Tech.. License: All Rights Reserved Like it (0) Dislike it (0) Added: January 16, 2011 This Presentation is Public Favorites: 0 Presentation Description No description available. Comments Posting comment... Premium member Presentation Transcript Slide 2: Microbiology of ice-cream Slide 3: Group Members: Group “c” Slide 4: What’s ice-cream? Complex colloidal system comprised of : Ice crystal Air bubbles Fat globules Surrounded by an unfrozen continuous matrix of: Sugars Protein Salt Polysaccharides Water Slide 6: Major Ingredients: Milk Protein Sugar Fat Water Minor Ingredients: Emulsifiers Stabilizers Flavors 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 Ice-cream Inadequate pasteurization Raw milk Cooling method Personnel hands Scoop water Slide 10: The predominant types of microorganisms in ice cream: Streptococci Bacillus typhosus Salmonella group Tubercle bacilli Shegella species Listeria monocytogenes Bacillus diphtheria 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 Slide 14: References: Report of committee on dairy product and egg (unpublished) A.P.H.A oct. 17, 1928 Park,walliam H thermal death points of pathogenic bacteria in milk A.J.P.H,17,june 1927.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. You do not have the permission to view this presentation. In order to view it, please contact the author of the presentation.