Jakość fizykochemiczna i mikrobiologiczna lodów oferowanych na rynku | Physicochemical and microbiological quality of ice cream offered on the market
2018
Król, Jolanta | Karasińska, Aneta | Brodziak, Aneta | Barłowska, Joanna | Kędzierska-Matysek, Monika
The aim of the study was to assess the physicochemical and microbiological quality of ice cream, including industrial and traditional ones, available on the Radom market. Ice cream samples offered by a regional ice cream as an own product (traditional), and distributed by the nationwide producers (Nestle, Algida and Zielona Budka) – industrial ice cream were collected for the research. A total of 40 ice cream samples were collected. The samples were collected in the summer season (July-August) and winter season (December-January). The contents of fat, total protein, dry matter, acidity (pH and °SH) and fluffiness were determined in each sample of ice cream. In accordance with the applicable standards, the detection of pathogenic bacteria from the genus Salmonella and Listeria monocytogenes, and determination of the number of Enterobacteriaceae were also carried out. The ice cream from regional producers was generally of low quality. As many as 75 percent of the samples did not meet the icrobiological requirements in terms of the number of Enterobacteriaceae. It indicates a failure to comply with hygiene during their production, especially in the summer season. Significantly greater aeration was characteristic for the industrial ice cream (98.12 percent), containing more dry matter and fat compared to the traditional products. Both traditional and industrial ice cream did not exceed the standard in terms of fluffiness.
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