The physics of ice cream

Science.gov (United States)

Clarke, Chris

2003-05-01

Almost everybody likes ice cream, so it can provide an excellent vehicle for discussing and demonstrating a variety of physical phenomena, such as Newton's law of cooling, Boyle's law and the relationship between microstructure and macroscopic properties (e.g. Young's modulus). Furthermore, a demonstration of freezing point depression can be used to make ice cream in the classroom!

Effectiveness of prerequisites and the HACCP plan in the control of microbial contamination in ice cream and cheese companies.

Science.gov (United States)

Domenech, Eva; Amorós, José Antonio; Escriche, Isabel

2013-03-01

In food safety, implementation of prerequisites and application of Hazard Analysis and Critical Control Points (HACCP) guarantee the control of processes, and microbiological criteria permit validation of their effectiveness. With these aims in mind, this article presents the results obtained by the official control carried out by the Valencian administration in ice cream and cheese companies, located in the Xativa/Ontinyente area (Valencian region, Spain) in the period between 2005 and 2010. The audits of Good Hygienic Practices (GHP) and HACCP show that "Structure & Design" followed by "Hygiene & Cleaning" and "Traceability" were the evaluated items with most nonconformities. Pathogenic microorganisms were not found in any of the final products analyzed. Microorganism indicators of unhygienic conditions were present in 100% of the analyses; however, 87.98% of them had low levels, which did not exceed the microbiological criteria. These results highlight the general good effectiveness of the safety management systems implemented and emphasize that companies and official control must continue working in order to guarantee the consumers' welfare.

Evaluating sago as a functional ingredient in dietetic mango ice cream.

Science.gov (United States)

Patel, Ashish S; Jana, Atanu H; Aparnathi, Kishore D; Pinto, Suneeta V

2010-10-01

A low fat mango ice cream (2.4% milk fat) was prepared in a mechanized 'ice and salt' type freezer using powdered sago at 2.5% as a natural bulking agent along with sodium alginate at 0.025% as adjunct. The low fat mango ice cream was compared with control mango ice cream having 10% milk fat and 0.15% sodium alginate as stabilizer. Both control as well as experimental ice creams contained 20% mango pulp solids. To impart richness to low fat mango ice cream, flavour enhancers like Cream Plus and Butter Buds were used at levels of 0.2% and 0.05%, respectively. The dietetic low fat ice creams compared well in sensory colour and appearance, flavour, body and texture, and melting quality to that of control ice cream. Incorporation of 2.5% powdered sago and 0.2% Cream Plus as flavour adjunct is recommended in the manufacture of 'low-fat' mango ice cream. The energy values for control and dietetic mango ice cream was 202.8 and 142.9 kcal/100 g, respectively, which represents about 30% reduction in calorie. The cost of ice cream per liter was Rs 39.9, Rs 37.6 and Rs 49.7 for experimental ice creams containing Cream Plus and Butter Bud, and control, respectively.

7 CFR 58.649 - Physical requirements for ice cream.

Science.gov (United States)

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Physical requirements for ice cream. 58.649 Section 58... requirements for ice cream. (a) Flavor. The flavor of the finished ice cream shall be pleasing and desirable, and characteristic of the fresh milk and cream and the particular flavoring used. (b) Body and texture...

Whey protein phospholipid concentrate and delactosed permeate: Applications in caramel, ice cream, and cake.

Science.gov (United States)

Levin, M A; Burrington, K J; Hartel, R W

2016-09-01

Whey protein phospholipid concentrate (WPPC) and delactosed permeate (DLP) are 2 coproducts of cheese whey processing that are currently underutilized. Past research has shown that WPPC and DLP can be used together as a functional dairy ingredient in foods such as ice cream, soup, and caramel. However, the scope of the research has been limited to a single WPPC supplier. The variability of the composition and functionality of WPPC was previously studied. The objective of this research was to expand on the previous study and examine the potential applications of WPPC and DLP blends in foods. In ice cream, WPPC was added as a natural emulsifier to replace synthetic emulsifiers. The WPPC decreased the amount of partially coalesced fat and increased the drip-through rate. In caramel, DLP and WPPC replaced sweetened condensed skim milk and lecithin. Cold flow increased significantly, and hardness and stickiness decreased. In cake, DLP and WPPC were added as a total replacement of eggs, with no change in yield, color, or texture. Overall, WPPC and DLP can be utilized as functional dairy ingredients at a lower cost in ice cream and cake but not in chewy caramel. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Orange fiber as a novel fat replacer in lemon ice cream

Directory of Open Access Journals (Sweden)

Tainara de Moraes Crizel

2014-06-01

Full Text Available Orange fiber was used as a novel fat replacer in light lemon ice cream. Nine ice cream formulations were compared: standard control ice cream (IC; ice cream with fiber (F1 from the peel, bagasse, and orange seed (ICA and ICB; ice cream with fiber (F2 from the orange peel alone (ICC and ICD; ice cream with fiber (F3 from the peel, bagasse, and orange seed pretreated with hydro-distillation (ICE and ICF; and ice cream with fiber (F4 from the orange peel pretreated with hydro-distillation (ICG and ICH.The orange fiber reduced the ice cream fat content (50 % and the overrun ratio and increased the fiber content and the hardness, gumminess, and springiness values, but it did not affect the adhesiveness and odor of the samples. The samples with 1.0 % of orange fiber showed low melting rate values than those of the control ice cream. The overall acceptance of the ice cream with 1.0 % of pre-treated orange peel fiber did not differ from that of the control ice cream (80 %. The orange fiber proved a promising food ingredient since it can be used to decrease the fat content and increase bioactive compounds content, such as fiber and carotenoids.

Efeito do pH sobre as caracteristicas fisico-quimicas do cream cheese.

OpenAIRE

Raquel Rossi Monteiro

2004-01-01

Resumo: Os objetivos deste trabalho foram padronizar uma condição de teste para avaliar a capacidade de derretimento do Cream cheese e avaliar o efeito do pH sobre a capacidade de derretimento, firmeza, equilíbrio físico-químico entre a matriz protéica e a fase aquosa do queijo e sobre a microestrutura do Cream cheese. Os queijos foram fabricados segundo metódo tradicional e a alteração do pH foi feita pós-processamento, através da exposição das amostras em atmosfera de hidróxido de amônio ou...

Effect of type of concentrated sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.

Science.gov (United States)

Govindasamy-Lucey, S; Lin, T; Jaeggi, J J; Martinelli, C J; Johnson, M E; Lucey, J A

2007-06-01

Sweet cream buttermilk (SCB) is a rich source of phospholipids (PL). Most SCB is sold in a concentrated form. This study was conducted to determine if different concentration processes could affect the behavior of SCB as an ingredient in cheese. Sweet cream buttermilk was concentrated by 3 methods: cold ( pizza cheese was manufactured using the 3 different types of concentrated SCB as an ingredient in standardized milk. Cheesemilks of casein:fat ratio of 1.0 and final casein content approximately 2.7% were obtained by blending ultrafiltered (UF)-SCB retentate (19.9% solids), RO-SCB retentate (21.9% solids), or EVAP-SCB retentate (36.6% solids) with partially skimmed milk (11.2% solids) and cream (34.6% fat). Control milk (11.0% solids) was standardized by blending partially skimmed milk with cream. Cheese functionality was assessed using dynamic low-amplitude oscillatory rheology, UW Meltprofiler (degree of flow after heating to 60 degrees C), and performance of cheese on pizza. Initial trials with SCB-fortified cheeses resulted in approximately 4 to 5% higher moisture (51 to 52%) than control cheese (approximately 47%). In subsequent trials, procedures were altered to obtain similar moisture content in all cheeses. Fat recoveries were significantly lower in RO- and EVAP-SCB cheeses than in control or UF-SCB cheeses. Nitrogen recoveries were not significantly different but tended to be slightly lower in control cheeses than the various SCB cheeses. Total PL recovered in SCB cheeses ( approximately 32 to 36%) were lower than control ( approximately 41%), even though SCB is high in PL. From the rheology test, the loss tangent curves at temperatures > 40 degrees C increased as cheese aged up to a month and were significantly lower in SCB cheeses than the control, indicating lower meltability. Degree of flow in all the cheeses was similar regardless of the treatment used, and as cheese ripened, it increased for all cheeses. Trichloroacetic acid-soluble N levels were

Influence of the homogenization pressure on the ice cream mix quality

Directory of Open Access Journals (Sweden)

Iva Murgić

2008-08-01

Full Text Available In this paper the suitability of different homogenization pressures on appearance and quality of ice cream mix was determined. The ice cream mix were taken from ageing tank, and depending on the source of fat in ice cream mix (butter, vegetable fat or cream they were homogenized under different pressures. Afterwards, by microscope with scalar, fat globule size was determined. The homogenization pressures reduce the fat globule size to 1-2 μm without clumping and these pressures have been characterized as adequate pressures for specific type of fat and specific portion of fat in the ice cream mixture. The higher the fat in the mixture, the lower the pressure should be. The optimal pressure for ice cream mixture containing 2% vegetable fat was 200 bars, for 6% 190-200 bars, and for 8% 170 bars. The optimal pressure for ice cream mixture that contained 8% butter was 190-200 bars, for 10% 150, and for 12% 135 bars. For ice cream mixture containing 8% of cream, optimal pressure was 200 bars, 10% cream was 190, 12% cream was 125 bars and 14% cream was 90 bars.

Microbial contamination determination of Cream suit,Traditional Ice Cream and Olovia in Yasuj City

Directory of Open Access Journals (Sweden)

SS Khoramrooz

2015-09-01

Full Text Available Background & aim: Prevalence of diseases caused by consumption of contaminated food has always been a problem all over the world, and every year spent on improving the disease is costly.Cream suit, Ice cream & olowye for ingredient substance and manufacture & preservation conditional have very high possibility for contamination.The aim of this study is Microbial contamination determination of Cream suit, Traditional Ice Cream and Olovia in Yasuj City Methods: This study is randomized cross sectional study was performed on 64 samples.The samples were taken from the ice cream and confectionery shops in Yasuj city and keep on cold box then the samples were transported in sterile conditions, to the department of medical microbiology laboratory in medical university of yasuj and  microbial contamination rate evaluated by national standard method. Collected data analysed with SPSS software for data description,from central dispersion and table frequency and draw chart.  RESULTS: The survey results showed that 40% o traditional ice cream,cream suit were infected by Staph aurous, Escherichia coli and salmonella respectly (6.7,87 and 0,(50,30 and 0.(0,0 and0 present, and no seen any bacteria on olowye. Conclusion: Due to our research contamination rate traditional ice cream,cream suit and olowye were by Staph aurous, Escherichia coli and salmonella were very high . therefore using different ways to control bacterial growth especaly E.coli the mostly transmited by fecal oral including the use of healthly and safe raw material for promoting health awareness of people involved in the food preparation and production is essential.

Microbial contamination determination of Cream suit,Traditional Ice Cream and Olovia in Yasuj City

OpenAIRE

SS Khoramrooz; M Sarikhani; SA Khosravani; M Farhang Falah; Y Mahmoudi; A Sharifi

2015-01-01

Background & aim: Prevalence of diseases caused by consumption of contaminated food has always been a problem all over the world, and every year spent on improving the disease is costly.Cream suit, Ice cream & olowye for ingredient substance and manufacture & preservation conditional have very high possibility for contamination.The aim of this study is Microbial contamination determination of Cream suit, Traditional Ice Cream and Olovia in Yasuj City Methods: This study is randomized cros...

Bacterial contamination of traditional ice creams in Kermanshah in 2008

OpenAIRE

Sina Emami; Alisha Akya; Anis 1Hossain Zadeh; Sodabeh Barkhordar

2013-01-01

Background: Ice cream is a dairy product that is very popular during warm seasons. Ice cream can be contaminated with various microorganisms including pathogenic bacteria if hygienic procedures are not followed during preparation, distribution and preservation processes. This may put the health of people using ice cream at risk. Our study aimed to examine the bacterial contamination of traditional ice creams in Kermanshah city during 2008. Methods: During summer 2008, 80 samples of tradit...

Delicious ice cream, why does salt thaw ice?

Science.gov (United States)

Bagnoli, Franco

2016-03-01

Plain Awful is an imaginary valley on the Andes populated by a highly-imitative, cubical people for which the most criminal offence is to exhibit round objects. The duck family (Scrooge, Donald and nephews) are teaming against Scrooge's worst enemy, Flintheart Glomgold, trying to buy the famous Plain Awful square eggs. Inadvertently, Scrooge violates the taboo, showing his Number One Dime, and is imprisoned in the stone quarries. He can be released only after the presentation of an ice cream soda to the President of Plain Awful. Donald and his nephews fly with Flintheart to deliver it, but Scrooge's enemy, of course, betrays the previous agreement after getting the ice cream, forcing the ducks into making an emergence replacement on the spot. Using dried milk, sugar and chocolate from their ration packs, plus some snow and salt for cooling they are able make the ice cream, and after dressing it with the carbonated water from a fire extinguisher they finally manage to produce the desired dessert. This comic may serve as an introduction to the "mysterious" phenomenon that added salt melts the ice and, even more surprising, does it by lowering the temperature of the mixture.

Lactose reduced ice cream enriched with whey powder

Directory of Open Access Journals (Sweden)

Ana Claudia Tsuchiya

2017-05-01

Full Text Available Ice cream is a food product that pleases the palate of consumers worldwide. Whey powder (WP has various technological and functional properties. However, WP increases the lactose content of the final products in which it is incorporated and causes grittiness and intolerance in lactose-sensitive individuals. This study aimed to produce ice cream with milk powder (MP replaced by WP (MP/WP, decrease the lactose content by enzymatic hydrolysis and verify the physicochemical and microbiological parameters of the final product. Initially, the variables ?-galactosidase concentration and reaction time were studied for the response of the percentage of lactose hydrolysis in a milk ice cream base, using a full 22 factorial design(FFD.With the reaction conditions defined (0.5 g L-1 of ?-galactosidase at 37 C for 4 hthe sucrose concentration and MP/WP replacement variables were then studied in the ice cream formulation for the percentage of lactose hydrolysis and overrun responses using a 22 FFD. The lactose hydrolysis, which ranged between 86.59-97.97%, was not affected by the MP/WP replacement in the ice cream, whilst the overrun was increased by the MP/WP replacement. The physicochemical and microbiological parameters of the ice cream were either not influenced or positively influenced by lactose hydrolysis and MP/WP replacement.

MICROBIOLOGICAL QUALITY OF ICE CREAM CONSUMED IN ISTANBUL

Directory of Open Access Journals (Sweden)

Tolga Kahraman

2016-11-01

Full Text Available Ice cream is a dairy product that is produced by freezing a mixture enriched with sugar, cream, stabilizers, emulsifiers and aroma materials. The present study was aimed at determining the microbiological quality of 150 ice cream samples (75 plain and 75 strawberry-flavored collected from artisanal producers in Istanbul, Turkey. The samples were investigated for total mesophilic aerobic bacteria (TMAB, Enterobacteriaceae, Salmonella spp. and Listeria monocytogenes. Results showed that TMAB counts ranged from 2.0 x 101 - 2.5 x 105 cfu/g with a mean of 1.5 x 104 cfu/g, while Enterobacteriaceae count ranged from 1 - 8.8 x 103 cfu/g with a mean of 3.0 x 102 cfu/g. Overall, 23.33% (35/150 of ice cream samples were of unacceptable quality based on recommended criteria by the Turkish Food Codex. Salmonella spp. was not determined in the samples. L. monocytogenes was detected in only one strawberry-flavored ice cream sample. The results indicated that ice cream might have been contaminated with pathogens, presenting a potential hazard for public health. Therefore, it is essential to ensure the safety of final products by improving the quality of production technology and sanitation strategies.

Properties of ice-cream fortified with zinc and Lactobacillus casei.

Science.gov (United States)

Gheisari, Hamid R; Ahadi, Leila; Khezli, Sanaz; Dehnavi, Tayebeh

2016-01-01

In this study, the possible effects of zinc on physicochemical properties of ice cream and the survival of Lactobacillus casei during a 90 days storage at -18°C was investigated. Samples were divided into four experimental groups as follows: control, zinc fortified ice cream, probiotic ice cream, zinc fortified and probiotic ice cream. The physicochemical, texture, organoleptic properties and the survival of probiotics, were investigated. Results showed that the addition of zinc did not affect the textural properties of ice creams. Viscosity and pH were independently decreased in all groups in the presence of zinc. A significant increase in the lipid oxidation rate especially in the zinc fortified group was also observed. The probiotic counts were maintained above the least advised quantities (106 cfu/g) which were subsequently reduced following the three months of storage. In the zinc fortified samples, the counts were higher compared to the other groups with no zinc addition. The addition of probiotics and zinc had no significant effect on the sensory properties of ice cream. As a final conclusion, the commercial production of zinc fortified ice cream is recommended.

Production and Evaluation of Ice Cream from Nigerian Tiger-Nut ...

African Journals Online (AJOL)

Ice cream was prepared from water-soluble extracts of the yellow variety of Nigerian tiger-nut. A modified standard method was used for the production of the tiger-nut milk ice cream. The resulting ice cream had pH of 7.10, 35% Brix, specific gravity of 1.0888 and total solids of 45.67%. The proximate composition of the ice ...

Bacterial contamination of traditional ice creams in Kermanshah in 2008

Directory of Open Access Journals (Sweden)

Sina Emami

2013-09-01

Full Text Available Background: Ice cream is a dairy product that is very popular during warm seasons. Ice cream can be contaminated with various microorganisms including pathogenic bacteria if hygienic procedures are not followed during preparation, distribution and preservation processes. This may put the health of people using ice cream at risk. Our study aimed to examine the bacterial contamination of traditional ice creams in Kermanshah city during 2008. Methods: During summer 2008, 80 samples of traditional ice creams were collected. The samples were examined according to the Iranian National Standard protocols for E. coli, Coliforms,  Salmonella,  Staphylococcus aureus and complete count of microorganisms. Results: Overall, 62 (77.5% samples had microbial contaminations more than the standard limit. Results showed 59 (73.75% and 54 (67.5 % of the samples contained a high number of microorganisms and coliform, respectively. Furthermore 30 (37.5% and 23 (28.75% of the samples were contaminated with E. coli and S. aureus, respectively. However, Salmonella spp. was not found in any of the ice cream samples. Conclusion: The traditional ice creams tested in Kermanshah were heavily contaminated with bacteria. It could be due to the inappropriate preparation and preservation procedures using unpasteurized milk and other materials.  Contaminations may also be induced by personals. So it is recommended to apply the hygienic procedures for preparation and preservation of ice cream including the use of pasteurized milk and other materials.

Behaviour of casein micelles at conditions comparable to those in ice cream

NARCIS (Netherlands)

Jonkman, M.J.

2000-01-01

The physical properties of ice cream are mainly determined by the processing and the ingredients. Milk (powder) is one of the ingredients and ice cream thus contains casein, the major milk protein. A large proportion of casein in ice cream is present in the plasma phase of ice cream. Since

Safety Evaluation of 30 kGy Irradiated Chocolate Ice Cream

International Nuclear Information System (INIS)

Jeon, Y.E.; Yin, X.F.; Chung, C.K.; Kang, I.J.

2013-01-01

This study was investigated the potential toxicity of gamma-irradiated chocolate ice cream for its future use in space. Chocolate ice cream was irradiated at a dose of 30 kGy at a temperature of -20°C. For the animal study, AIN-93G was used as a control diet and irradiated and non-irradiated chocolate ice cream diets were administered to male and female ICR mice (ten mice per group) for three months. During the experimental period, the group fed irradiated chocolate ice cream did not show any changes in appearance, behavior, mortality, body weight, organ weight, or food consumption compared to the control. Also, all biochemical parameters, including hematology profiles, erythrocyte counts, and serum biochemical values were in normal ranges. In histopathological examinations of liver and kidney tissues, there were no significant differences between the control group and the group fed irradiated chocolate ice cream. These results indicate that chocolate ice cream irradiated at 30 kGy did not cause any toxic effects and could be applied for the development of safe and hygienic space food

Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder.

Science.gov (United States)

Yeon, Su-Jung; Kim, Ji-Han; Hong, Go-Eun; Park, Woojoon; Kim, Soo-Ki; Seo, Han-Geuk; Lee, Chi-Ho

2017-01-01

This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun than formula 1 ( p ice creams supplemented with fermented pepper powder were harder and maintained their forms longer than the controls. 0.2% fermented pepper powder added ice cream had no pungency as much as that of control and overall sensory attribute was not significantly different from control. Therefore, ice cream containing fermented pepper powder maintained physical and sensory properties similar to the controls, and maintenance was better. It means fermented pepper powder ice cream can be utilized as the material of functional food (dessert).

Restraint, tendency toward overeating and ice cream consumption

NARCIS (Netherlands)

Van Strien, T; Cleven, A.H.G.; Schippers, G.

2000-01-01

OBJECTIVE: The examination of the prediction of grams of ice cream eaten by preload, restraint, susceptibility toward overeating, and interaction terms. METHOD: A milkshake-ice cream study on 200 females using the Restraint Scale (RS) and the restraint and disinhibition scales from the Three-Factor

Corporate social responsibility concept in the ice cream industry

OpenAIRE

Jílková, Andrea

2015-01-01

The bachelor thesis is focused on the corporate social responsibility concept in the ice cream industry and in Ben & Jerry's company. Ben & Jerry's ice cream is Vermont- based company and subsidiary of Unilever and produces high quality ice cream while striving to serve to greater good. Collected data about the company that were used in analyses of the internal environment and CSR environment revealed some unique techniques of how company Ben & Jerry's deals with CSR. These analyses were equa...

Microbiological Contamination of Ice Cream Commercially Available in Korea and its Irradiation Effect

International Nuclear Information System (INIS)

Yook, H.S.; Kim, H.J.; Jo, C.U.; Kim, D.S.; Byun, M.W.

2005-01-01

The microbial contamination of ice cream product commercially available in Korea was determined using ice bar, ice cream, ice milk and non-milk fat ice cream. Irradiation effect on enhancement of microbiological safety was also investigated at doses of 1, 3, and 5 kGy. In all products, yeast and molds were not detected, however, total aerobic and coliform bacteria were detected at 1~2 and 1~1.5 Log CFU/g level, respectively. According to the different flavor used in ice cream, total aerobic bacteria were detected as 2.30, 2.90, and 3.32 Log CFU/g level in vanilla, chocolate, and strawberry ice cream, respectively. Yeast and mold was not detected in vanilla ice cream but 2.30 and 2.70 Log CFU/g in chocolate and strawberry ice cream, respectively

Application of Lactobacillus acidophilus (LA 5) strain in fruit-based ice cream.

Science.gov (United States)

Senanayake, Suraji A; Fernando, Sirimali; Bamunuarachchi, Arthur; Arsekularatne, Mariam

2013-11-01

A study was performed to apply a probiotic strain into fermented ice cream mix with suitable fruit bases to develop a value-added product with a substantial level of viable organisms for a sufficient shelf life. Pure direct vat strain culture of Lactobacillus acidophilus (LA 5) in freeze-dried form was inoculated into a mixture of ice cream, frozen, and the number of viable organisms during frozen storage for a period of time was enumerated, using turbidity measurements with a spectrophotometer. An ice cream sample prepared without the probiotic culture was compared with the test sample for quality, by testing the basic quality parameters for ice cream. Results show a reduction in the over run of the probiotic ice cream compared to the nonprobiotic ice cream. Significantly high level (P ice cream. Significantly low pH level in the probiotic sample may be due to the lactic acid produced by the probiotic culture. No significant difference (P > 0.05) in the fat content in the two types of ice cream was observed. A significantly low level (P ice cream. Results show the presence of a sufficient number of viable organisms in the product for the 10-week period, which would be beneficial to consumers.

Aflatoxin M1 Contamination in Ice-Cream

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R. Kazemi Darsanaki

2013-06-01

Full Text Available Aflatoxin M1 (AFM1 is the hydroxylated metabolite of aflatoxin B1 (AFB1 that it can be found in milk and dairy products. In this study, ELISA (Enzyme Linked Immunosorbent Assay technique was used for detection of AFM1 in ice-cream in Guilan province (Northern Iran. A total of 90 ice-cream samples was randomly obtained from different supermarkets. In 62 of the 90 ice-cream samples examined (68.88%, the presence of AFM1 was detected in concentrations between 8.4 -147.7 ng/l. The mean level of AFM1 in positive samples was 40.36 ng/l. AFM1 levels in 11 samples (12.22% were higher than the maximum tolerance limit (50 ng/l accepted by ISIRI, European Community and Codex Alimentarius.

A TROPICAL COUNTRY WHICH IS COOL TO ICE CREAMS!

Directory of Open Access Journals (Sweden)

C. ANIRVINNA

2011-01-01

Full Text Available One market which is expected to make a brisk business in the summer is none other than ice-cream. For consumers too there is nothing better than craving for an ice cream particularly during unbearable hot summer period of April-June. But astonishingly given the climate in India, the per capita consumption in India 250 ml has been much lower compared to the countries compared to 23 lt in the US, 18 lt in Australia, 14 lt in Sweden and 800 ml even in neighbouring Pakistan, Sri Lanka shows immense potential for expansion. The US has been the leading producer of ice-cream in the world albeit Europe introduced the product into the country. The ice-cream cone was invented as early as 1904 shows the hallmark of a product innovation in the US.

Development of technology for manufacture of ragi ice cream

OpenAIRE

Patel, I. J.; Dharaiya, C. N.; Pinto, S. V.

2014-01-01

Ragi (Finger millet) improves the nutritional value of ice cream by enhancing the iron and fibre content. Caramel flavoured medium fat ice cream (6 % fat) was prepared by addition of gelatinized malted ragi flour roasted in butter (MRB) @ 8 %, 9 % and 10 % by weight of mix and compared with control (C) i.e. vanilla ice cream containing 10 % fat. The overall acceptability score of product prepared using 9 % MRB was statistically (P > 0.05) at par with the C, hence, it was selected. In the next...

Ice Cream Stick Math.

Science.gov (United States)

Paddock, Cynthia

1992-01-01

Described is a teaching technique which uses the collection of ice cream sticks as a means of increasing awareness of quantity in a self-contained elementary special class for students with learning disabilities and mild mental retardation. (DB)

7 CFR 58.647 - Composition requirements for ice cream.

Science.gov (United States)

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Composition requirements for ice cream. 58.647 Section 58.647 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... requirements for ice cream. See § 58.605(a). ...

Effect of storage temperature on quality of light and full-fat ice cream.

Science.gov (United States)

Buyck, J R; Baer, R J; Choi, J

2011-05-01

Ice cream quality is dependent on many factors including storage temperature. Currently, the industry standard for ice cream storage is -28.9 °C. Ice cream production costs may be decreased by increasing the temperature of the storage freezer, thus lowering energy costs. The first objective of this research was to evaluate the effect of 4 storage temperatures on the quality of commercial vanilla-flavored light and full-fat ice cream. Storage temperatures used were -45.6, -26.1, and -23.3 °C for the 3 treatments and -28.9 °C as the control or industry standard. Ice crystal sizes were analyzed by a cold-stage microscope and image analysis at 1, 19.5, and 39 wk of storage. Ice crystal size did not differ among the storage temperatures of light and full-fat ice creams at 19.5 or 39 wk. An increase in ice crystal size was observed between 19.5 and 39 wk for all storage temperatures except -45.6 °C. Coldness intensity, iciness, creaminess, and storage/stale off-flavor of the light and full-fat ice creams were evaluated at 39 wk of storage. Sensory evaluation indicated no difference among the different storage temperatures for light and full-fat ice creams. In a second study, light and full-fat ice creams were heat shocked by storing at -28.9 °C for 35 wk and then alternating between -23.3 and -12.2 °C every 24h for 4 wk. Heat-shocked ice creams were analyzed at 2 and 4 wk of storage for ice crystal size and were evaluated by the sensory panel. A difference in ice crystal size was observed for light and full-fat ice creams during heat-shock storage; however, sensory results indicated no differences. In summary, storage of light or full-fat vanilla-flavored ice creams at the temperatures used within this research did not affect quality of the ice creams. Therefore, ice cream manufacturers could conserve energy by increasing the temperature of freezers from -28.9 to -26.1 °C. Because freezers will typically fluctuate from the set temperature, usage of -26.1 �

Pectin from Citrus Canning Wastewater as Potential Fat Replacer in Ice Cream

Directory of Open Access Journals (Sweden)

Hua Zhang

2018-04-01

Full Text Available Pectin had been recovered from canning wastewater produced by chemical treatment of segment membrane during preparation of canned citrus in our previous research. The purpose of this study was to characterize the extracted pectin from canning wastewater, and to evaluate its application as a fat alternative to replace fat in ice cream. The monosaccharide composition and rheological properties of the pectin were determined. The influences of fat reduction and pectin addition on the physicochemical, rheological and sensory properties of low-fat ice cream were determined. The rheological results showed that pectin solutions were typical pseudoplastic fluids. The addition of pectin in ice cream can cause an increase in viscosity, overrun, and hardness, and a decrease in meltdown of the ice cream. When 0.72% pectin (w/w is incorporated into ice cream, a prototype product of ice cream with 45% lower fat content compared to the control was made. Results indicated that their qualities such as appearance, flavor, and taste were not significantly different. The low-fat ice cream had higher smoothness scores and lower mouth-coating scores. Hence, pectin extracted from citrus canning wastewater can be potentially used as fat replacer in ice cream, which benefits both the environment and the food industry.

Pectin from Citrus Canning Wastewater as Potential Fat Replacer in Ice Cream.

Science.gov (United States)

Zhang, Hua; Chen, Jianle; Li, Junhui; Wei, Chaoyang; Ye, Xingqian; Shi, John; Chen, Shiguo

2018-04-17

Pectin had been recovered from canning wastewater produced by chemical treatment of segment membrane during preparation of canned citrus in our previous research. The purpose of this study was to characterize the extracted pectin from canning wastewater, and to evaluate its application as a fat alternative to replace fat in ice cream. The monosaccharide composition and rheological properties of the pectin were determined. The influences of fat reduction and pectin addition on the physicochemical, rheological and sensory properties of low-fat ice cream were determined. The rheological results showed that pectin solutions were typical pseudoplastic fluids. The addition of pectin in ice cream can cause an increase in viscosity, overrun, and hardness, and a decrease in meltdown of the ice cream. When 0.72% pectin ( w / w ) is incorporated into ice cream, a prototype product of ice cream with 45% lower fat content compared to the control was made. Results indicated that their qualities such as appearance, flavor, and taste were not significantly different. The low-fat ice cream had higher smoothness scores and lower mouth-coating scores. Hence, pectin extracted from citrus canning wastewater can be potentially used as fat replacer in ice cream, which benefits both the environment and the food industry.

Occurrence of Listeria monocytogenes in cheese and ice cream produced in the State of Paraná, Brazil Ocorrência de Listeria monocytogenes em queijos e sorvetes produzidos no Estado do Paraná, Brasil

Directory of Open Access Journals (Sweden)

Wanda Moscalewski Abrahão

2008-06-01

Full Text Available The occurrence of Listeria monocytogenes in Brazilian ice cream and in some soft and semi-soft cheeses produced and sold in the State of Paraná, Brazil was evaluated. Ninety samples of cheese and sixty samples of ice creams were analyzed following the guidelines outlined by the official institutes, AOAC and FDA. In the ice cream samples no isolation of Listeria spp. was found. The percentage of these ninety samples of cheeses positive for Listeria spp. was 12.20%. Listeria monocytogenes was detected in six (6.70% of the same samples. The presence of Listeria innocua was five (5.50% in the samples analyzed was also observed. According to the results of the work it is possible to presume that there is a potential health risk to the brazilian population, heightened by aging and the increase in immunodepressed. These results indicate the need for the implementation of monitoring of these microorganisms as much by producers as by health inspectors. The results also show that the VIP (visual immunoprecipitation assay is a viable triage method of contaminated samples for the liberation of products for commercialization, as it is quick, reliable and does not require additional equipment other than that normally found in production labs, while presenting reliable results.A ocorrência de Listeria monocytogenes em sorvetes e alguns tipos de queijos macios e semi-macios produzidos e vendidos no Estado do Paraná Brasil foram avaliados. Noventa amostras de queijo e sessenta amostras de sorvete foram analisadas seguindo os protocolos da AOAC e FDA. Nas amostras de sorvete, não ocorreu o isolamento de Listeria spp. Foi detectada Listeria spp em 12,20% de amostras de queijo, das quais 6 (6,70% foram positivas para Listeria monocytogenes. Foi também observada a presença de Listeria innocua em 5 amostras (5,50% das mesmas amostras. Pelos resultados deste trabalho pode-se pressupor que existe um risco potencial à saúde da população brasileira com o

Inhibition of ice crystal growth in ice cream mix by gelatin hydrolysate.

Science.gov (United States)

Damodaran, Srinivasan

2007-12-26

The inhibition of ice crystal growth in ice cream mix by gelatin hydrolysate produced by papain action was studied. The ice crystal growth was monitored by thermal cycling between -14 and -12 degrees C at a rate of one cycle per 3 min. It is shown that the hydrolysate fraction containing peptides in the molecular weight range of about 2000-5000 Da exhibited the highest inhibitory activity on ice crystal growth in ice cream mix, whereas fractions containing peptides greater than 7000 Da did not inhibit ice crystal growth. The size distribution of gelatin peptides formed in the hydrolysate was influenced by the pH of hydrolysis. The optimum hydrolysis conditions for producing peptides with maximum ice crystal growth inhibitory activity was pH 7 at 37 degrees C for 10 min at a papain to gelatin ratio of 1:100. However, this may depend on the type and source of gelatin. The possible mechanism of ice crystal growth inhibition by peptides from gelatin is discussed. Molecular modeling of model gelatin peptides revealed that they form an oxygen triad plane at the C-terminus with oxygen-oxygen distances similar to those found in ice nuclei. Binding of this oxygen triad plane to the prism face of ice nuclei via hydrogen bonding appears to be the mechanism by which gelatin hydrolysate might be inhibiting ice crystal growth in ice cream mix.

Enrichment of functional properties of ice cream with pomegranate by-products.

Science.gov (United States)

Çam, Mustafa; Erdoğan, Fatma; Aslan, Duygu; Dinç, Merve

2013-10-01

Pomegranate peel rich in phenolics, and pomegranate seed which contain a conjugated fatty acid namely punicic acid in lipid fraction remain as by-products after processing the fruit into juice. Ice cream is poor in polyunsaturated fatty acids and phenolics, therefore, this study was conducted to improve the functional properties of ice cream by incorporating pomegranate peel phenolics and pomegranate seed oil. Incorporation of the peel phenolics into ice cream at the levels of 0.1% and 0.4% (w/w) resulted in significant changes in the pH, total acidity, and color of the samples. The most prominent outcomes of phenolic incorporation were sharp improvements in antioxidant and antidiabetic activities as well as the phenolic content of ice creams. Replacement of pomegranate seed oil by milk fat at the levels of 2.0% and 4.0% (w/w) increased the conjugated fatty acid content. However, perception of oxidized flavor increased with the additional seed oil. When one considers the functional and nutritional improvements in the enrichment of the ice cream together with overall acceptability results of the sensory analysis, then it follows from this study that ice creams enriched with pomegranate peel phenolics up to 0.4% (w/w) and pomegranate seed oil up to 2.0% (w/w) could be introduced to markets as functional ice cream. Enrichment of ice creams with pomegranate by-products might provide consumers health benefits with striking functional properties of punicalagins in pomegranate peel, and punicic acid in pomegranate seed oil. © 2013 Institute of Food Technologists®

An analysis of at-home demand for ice cream in the United States.

Science.gov (United States)

Davis, C G; Blayney, D P; Yen, S T; Cooper, J

2009-12-01

Ice cream has been manufactured commercially in the United States since the middle of the 19th century. Ice cream and frozen dessert products comprise an important and relatively stable component of the United States dairy industry. As with many other dairy products, ice cream is differentiated in several dimensions. A censored translog demand system model was employed to analyze purchases of 3 ice cream product categories. The objective of this study was to determine the effect that changes in retail prices and consumer income have on at-home ice cream consumption. The analysis was based on Nielsen 2005 home scan retail data and used marital status, age, race, education, female employment status, and location in the estimations of aggregate demand elasticities. Results revealed that price and consumer income were the main determinants of demand for ice cream products. Calculated own-price elasticities indicated relatively elastic responses by consumers for all categories except for compensated bulk ice cream. All expenditure elasticities were inelastic except for bulk ice cream, and most of the ice cream categories were substitutes. Ongoing efforts to examine consumer demand for these products will assist milk producers, dairy processors and manufacturers, and dairy marketers as they face changing consumer responses to food and diet issues.

Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences

Science.gov (United States)

Harwood, Meriel L.; Loquasto, Joseph R.; Roberts, Robert F.; Ziegler, Gregory R.; Hayes, John E.

2016-01-01

Chocolate ice cream is commonly formulated with higher sugar levels than nonchocolate flavors to compensate for the inherent bitterness of cocoa. Bitterness, however, is an integral part of the complex flavor of chocolate. In light of the global obesity epidemic, many consumers and health professionals are concerned about the levels of added sugars in foods. Once a strategy for balancing undesirable bitterness and health concerns regarding added sugars has been developed, the task becomes determining whether that product will be acceptable to the consumer. Thus, the purpose of this research was to manipulate the bitterness of chocolate ice cream to examine how this influences consumer preferences. The main goal of this study was to estimate group rejection thresholds for bitterness in chocolate ice cream, and to see if solid chocolate preferences (dark vs. milk) generalized to ice cream. A food-safe bitter ingredient, sucrose octaacetate, was added to chocolate ice cream to alter bitterness without disturbing other the sensory qualities of the ice cream samples, including texture. Untrained chocolate ice cream consumers participated in a large-scale sensory test by indicating their preferences for blinded pairs of unspiked and spiked samples, where the spiked sample had increasing levels of the added bitterant. As anticipated, the group containing individuals who prefer milk chocolate had a much lower tolerance for bitterness in their chocolate ice cream compared with the group of individuals who prefer dark chocolate; indeed, the dark chocolate group tolerated almost twice as much added bitterant in the ice cream before indicating a significant preference for the unspiked (control) ice cream. This work demonstrates the successful application of the rejection threshold method to a complex dairy food. Estimating rejection thresholds could prove to be an effective tool for determining acceptable formulations or quality limits when considering attributes that become

Factors Affecting the Changes of Ice Crystal Form in Ice Cream

Science.gov (United States)

Wang, Xin; Watanabe, Manabu; Suzuki, Toru

In this study, the shape of ice crystals in ice cream was quantitatively evaluated by introducing fractal analysis. A small droplet of commercial ice cream mix was quickly cooled to about -30°C on the cold stage of microscope. Subsequently, it was heated to -5°C or -10°C and then held for various holding time. Based on the captured images at each holding time, the cross-sectional area and the length of circumference for each ice crystal were measured to calculate fractal dimension using image analysis software. The results showed that the ice crystals were categorized into two groups, e.g. simple-shape and complicated-shape, according to their fractal dimensions. The fractal dimension of ice crystals became lower with increasing holding time and holding temperature. It was also indicated that the growing rate of complicated-shape ice crystals was relatively higher because of aggregation.

Preparation and quality characterization of soy milk based non-dairy ice cream

Directory of Open Access Journals (Sweden)

Samreen Ahsan

2015-07-01

Full Text Available Soy milk made from soybean has prospective to be used as a substitute of milk due to its health benefits. It is a rich source of iso-flavones, omega-3-fatty acid, dietary fiber, vitamin C, carotenoids, protein and oligosaccharides. The current study was designed to examine the effects of galacto-manan on ice cream by using commercially available (silk and locally prepared soy milk. Galacto-mannan (guar gum was used in different concentration (0.3, 0.4, 0.5 and 0.6% for the preparation of ice cream. Ice cream was analyzed for physico-chemical and sensory characteristics at 0, 30 and 60 days of storage interval. Overrun, meltdown, viscosity, total solids, pH and acidity were affected significantly by ice cream samples as well as storage. While non-significant effects of stabilizer and storage were found on fat, protein, and ash contents of ice cream. On organoleptic evaluation, the highest scores were awarded to the ice cream sample prepared with 0.5% of guar gum. Ice cream manufactured with locally prepared soy milk and guar gum revealed comparable quality with lower cost.

Preparation and quality characterization of soy milk based non-dairy ice cream

Directory of Open Access Journals (Sweden)

Samreen Ahsan

2015-08-01

Full Text Available Soy milk made from soybean has prospective to be used as a substitute of milk due to its health benefits. It is a rich source of iso-flavones, omega-3-fatty acid, dietary fiber, vitamin C, carotenoids, protein and oligosaccharides. The current study was designed to examine the effects of galacto-manan on ice cream by using commercially available (silk and locally prepared soy milk. Galacto-mannan (guar gum was used in different concentration (0.3, 0.4, 0.5 and 0.6% for the preparation of ice cream. Ice cream was analyzed for physico-chemical and sensory characteristics at 0, 30 and 60 days of storage interval. Overrun, meltdown, viscosity, total solids, pH and acidity were affected significantly by ice cream samples as well as storage. While non-significant effects of stabilizer and storage were found on fat, protein, and ash contents of ice cream. On organoleptic evaluation, the highest scores were awarded to the ice cream sample prepared with 0.5% of guar gum. Ice cream manufactured with locally prepared soy milk and guar gum revealed comparable quality with lower cost.

Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream.

Science.gov (United States)

Çakmakçı, Songül; Topdaş, Elif Feyza; Çakır, Yusuf; Kalın, Pınar

2016-03-30

The aim of this study was to investigate the effect of kumquat (Fortunella margarita) on the quality characteristics of ice cream. Kumquat paste (KP) was added to an ice cream mix at four concentrations, 0 (control), 5, 10 and 15% (w/w), for ice cream production. The increment of KP level caused an increase in acidity, vitamin C content, b* value and overrun value compared with the control ice cream. The apparent viscosity of samples decreased with the addition of KP at concentrations of 5 and 10% compared with the control. Results indicated that lyophilized water extract of KP (LKE) contained remarkable phenolic compounds. It was observed that LKE exhibited moderate in vitro antioxidant capacity. KP enhanced the color, flavor, vitamin C content and Mg and K contents of the ice cream. The addition of KP positively affected the sensory properties. KP may be used as a suitable source of natural color and flavor agent in ice cream production. KP enhanced the vitamin C content and Mg and K contents of ice cream and improved its sensory properties. © 2015 Society of Chemical Industry.

Functional cream cheese supplemented with Bifidobacterium animalis subsp. lactis DSM 10140 and Lactobacillus reuteri DSM 20016 and prebiotics.

Science.gov (United States)

Speranza, Barbara; Campaniello, Daniela; Monacis, Noemi; Bevilacqua, Antonio; Sinigaglia, Milena; Corbo, Maria Rosaria

2018-06-01

The aim of this study was to develop a functional fresh cream cheese with Bifidobacterium animalis subsp. lactis DSM 10140 or Lactobacillus reuteri DSM 20016 and prebiotics (inulin, FOS and lactulose). The research was divided into two steps: in vitro evaluation of the effects of prebiotic compounds; validation at laboratory level with production of functional cream mini-cheeses. Prebiotics showed a protective effect: B. animalis subsp. lactis DSM 10140 cultivability on Petri dishes was positively influenced by lactulose, whereas fructooligosaccharides (FOS) were the prebiotic compounds able to prolong Lb. reuteri DSM 20016 cultivability. At 30 °C, a prolongation of the death time (more than 300 days) was observed, while the controls showed death time values about 100 days. At 45 °C, death time values increased from 32.2 (control) to 33, 35, and 38 days in the samples added with FOS, inulin and lactulose, respectively. Lactulose and FOS were chosen to be added to cream mini-cheeses inoculated with B. animalis subsp. lactis DSM 10140 and Lb. reuteri DSM 20016, respectively; the proposed functional cream cheese resulted in a product with favourable conditions for the viability of both probiotics which maintained cultivable cells above the recommended level during 28 days of storage at 4 °C with good sensory characteristics. Copyright © 2017 Elsevier Ltd. All rights reserved.

Development of ice cream based sugar cane juice and sensory evaluation with children

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Vanessa Pedro da Silva

2014-02-01

Full Text Available Ice cream is a tasty and nutritious source of protein and calcium, but it is deficient in some minerals, as iron, but it is found in sugar cane juice, which is a source of minerals such as iron, phosphorus, calcium, sodium among others. The objective of the present study are: to develop sugar cane juice ice cream, in order to increase the mineral content replacing refined sugar and water during the manufacturing process by sugar cane juice; to analyze its physical-chemical composition; to check your sensory acceptance with children. Three formulations were prepared from sugar cane juice ice cream: sugar cane juice ice cream (SC, sugar cane juice ice cream with molasses (SCM and sugar cane juice ice cream with brown sugar (SCR. Sensory evaluation was conducted with 120 children (62 boys and 58 girls from 8 to 10 years old, students from 3rd to 5th years of primary school. Sensory tests were ordering-preference, intention to use and acceptance with facial hedonic scale of 7 points. The results of physico-chemical and acceptance testing were statistically analyzed by analysis of variance (ANOVA, the scores compared by Tukey test (p ? 0.05 and the result of the sensory test ordering-preference were assessed using the Friedman. The ice cream it presents has a reduced fat content because it was formulated with palm trans-fat free. The use of sugar cane juice in the formulation of the ice cream increased the amount of minerals when compared to ordinary ice cream. Therefore, sugar cane juice ice cream demonstrated to be more healthy and nutritious compared with traditional ice cream, besides being source of calcium, iron and phosphorus; serving the needs of the recommended daily intake (IDR for children from 7 to 10 years old. About the sensory evaluation, all formulations of sugar cane juice ice cream obtained great sensory acceptance among children in all sensory attributes evaluated, showing excellent percentages of acceptance and intention to use by

7 CFR 58.648 - Microbiological requirements for ice cream.

Science.gov (United States)

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Microbiological requirements for ice cream. 58.648 Section 58.648 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... requirements for ice cream. The finished product shall contain not more than 50,000 bacteria per gram as...

Physicochemical and sensory properties of ice-cream formulated with virgin coconut oil.

Science.gov (United States)

Choo, S Y; Leong, S K; Henna Lu, F S

2010-12-01

The substitution of milk fat with virgin coconut oil (VCO) was used to produce nutritious ice cream with pleasant coconut flavor and aroma. Three formulations were developed whereby formulation VCO4, VCO8 and VCO12 was substituted with 4%, 8% and 12% of VCO, respectively. The physicochemical properties of ice creams analyzed include overrun, meltdown, pH, titratable acidity, total solid, protein and fat content. The fatty acids profile of VCO formulated ice creams and their stabilities over 3 and 6 weeks storage were studied respectively using gas chromatography (GC). Qualitative descriptive analysis (QDA) and consumer affective test were performed among the trained and untrained panelists. Significant differences (p ice cream formulations were observed except titratable acidity. Increased VCO content in ice cream formulations lowered the melting resistance of ice cream. For GC analysis, the major fatty acid identified was lauric acid. Upon storage time, the concentration of unsaturated fatty acid decreased but the concentration of saturated fatty acid increased. The result of QDA showed that formulation VCO4, VCO8 and VCO12 were significantly (p ice cream. Formulation VCO12 was highly accepted by panelists in terms of the acceptance level of appearance, aroma, texture, flavor and overall acceptability. Hence, it has a potential marketable value.

Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences.

Science.gov (United States)

Harwood, Meriel L; Loquasto, Joseph R; Roberts, Robert F; Ziegler, Gregory R; Hayes, John E

2013-08-01

Chocolate ice cream is commonly formulated with higher sugar levels than nonchocolate flavors to compensate for the inherent bitterness of cocoa. Bitterness, however, is an integral part of the complex flavor of chocolate. In light of the global obesity epidemic, many consumers and health professionals are concerned about the levels of added sugars in foods. Once a strategy for balancing undesirable bitterness and health concerns regarding added sugars has been developed, the task becomes determining whether that product will be acceptable to the consumer. Thus, the purpose of this research was to manipulate the bitterness of chocolate ice cream to examine how this influences consumer preferences. The main goal of this study was to estimate group rejection thresholds for bitterness in chocolate ice cream, and to see if solid chocolate preferences (dark vs. milk) generalized to ice cream. A food-safe bitter ingredient, sucrose octaacetate, was added to chocolate ice cream to alter bitterness without disturbing other the sensory qualities of the ice cream samples, including texture. Untrained chocolate ice cream consumers participated in a large-scale sensory test by indicating their preferences for blinded pairs of unspiked and spiked samples, where the spiked sample had increasing levels of the added bitterant. As anticipated, the group containing individuals who prefer milk chocolate had a much lower tolerance for bitterness in their chocolate ice cream compared with the group of individuals who prefer dark chocolate; indeed, the dark chocolate group tolerated almost twice as much added bitterant in the ice cream before indicating a significant preference for the unspiked (control) ice cream. This work demonstrates the successful application of the rejection threshold method to a complex dairy food. Estimating rejection thresholds could prove to be an effective tool for determining acceptable formulations or quality limits when considering attributes that become

Irradiation of ice creams for immunosuppressed patients

International Nuclear Information System (INIS)

Adeil Pietranera, Maria S.; Narvaiz, Patricia; Horack, C.; Kairiyama, Eulogia; Gimenez, Palmira; Gronostajski, D.

2003-01-01

Immunosuppressed patients are very likely to acquire microbial food borne diseases, since due to illness, biological condition or situations generating risks, their natural defences are below what is considered as 'normal limits'. This makes their food intake very restricted, avoiding all those products that could be a source of microorganisms. Gamma radiation applied at sub-sterilizing doses represents a good choice in order to achieve 'clean' diets, and at the same time, it can widen the variety of available meals for these patients, allowing the inclusion of some products normally considered as 'high risk' due to their microbial load, but that can be nutritionally or psychologically adequate. One of these products is ice-cream, a minimally processed type of meal that does not suffer enough microbial inactivation during its processing. Particularly those from natural origin can carry undesirable contamination causing sometimes diseases to the consumer. For that reason, different ice-cream flavours (vanilla, raspberry, peach and milk jam) were exposed to an irradiation treatment at the 60 Co facility of the Ezeiza Atomic Centre. The delivered doses were 3, 6 and 9 kGy. Microbiological determinations were performed, together with sensory evaluations and some chemical analysis: acidity, peroxide value, ultraviolet and visible absorption, thin-layer chromatography and sugar determination, in order to find out if gamma radiation could be applied as a decontamination process without impairing quality. Water-based ice-creams (raspberry and peach) were more resistant to gamma radiation than cream-based ones (vanilla and milk jam), due to their differences in fat content. Gamma irradiation with 3 kGy reduced remarkably the microbial load of these ice-creams and eliminated pathogens without impairing their quality. (author)

Viability of human-derived probiotic lactobacilli in ice cream produced with sucrose and aspartame.

Science.gov (United States)

Başyiğit, Gülden; Kuleaşan, Hakan; Karahan, Aynur G

2006-09-01

A mixture of human-derived probiotic strains of Lactobacillus acidophilus, L. agilis and L. rhamnosus was used as a probiotic culture in ice cream manufacture. Viability and survival of these probiotic cultures were investigated in two different ice cream formulations. Ice cream with sucrose and ice cream with aspartame were prepared and each of these was divided into two subgroups: one with direct addition of the probiotic culture and one with milk fermented by the same probiotic culture. Ice cream samples were stored at -20 degrees C for 6 months and the survival rate of cultures were determined monthly. Probiotic cultures underwent tests for resistance to bile salts, antibiotics, acidic conditions; they were found to be highly resistant to such challenges. Chemical analysis of ice cream samples, such as determination of acidity, pH and solid matter, was also performed. The probiotic cultures remained unchanged in ice cream stored for up to 6 months regardless of the sweeteners used. Using probiotic cultures in ice cream mixes did not alter the characteristics of the product.

An analysis of at-home demand for ice cream in the United States

OpenAIRE

Davis, Chris; Blayney, Don; Yen, Steven; Cooper, Joseph C.

2009-01-01

Ice cream has been manufactured commercially in the United States since the middle of the 19th century. Ice cream and frozen dessert products comprise an important and relatively stable component of the United States dairy industry. As with many other dairy products, ice cream is differentiated in several dimensions. A censored translog demand system model was employed to analyze purchases of 3 ice cream product categories. The objective of this study was to determine ...

Let's Make Metric Ice Cream

Science.gov (United States)

Zimmerman, Marianna

1975-01-01

Describes a classroom activity which involved sixth grade students in a learning situation including making ice cream, safety procedures in a science laboratory, calibrating a thermometer, using metric units of volume and mass. (EB)

Staphylococcus aureus food-poisoning outbreak associated with the consumption of ice-cream.

Science.gov (United States)

Fetsch, A; Contzen, M; Hartelt, K; Kleiser, A; Maassen, S; Rau, J; Kraushaar, B; Layer, F; Strommenger, B

2014-09-18

In April 2013, a food poisoning outbreak caused by staphylococcal enterotoxins (SEs) in ice-cream occurred in Freiburg, Germany, among the 31 participants of a christening party. Of the 13 cases, seven were hospitalized or obtained ambulatory treatment. Different types of ice-cream, which was freshly produced at the hotel where the party took place, were found to contain SE and high amounts of coagulase positive staphylococci. Enterotoxigenic Staphylococcus aureus strains isolated from ice-cream and human cases were of the same spa-type (t127), harboured the sea gene and displayed identical phenotypic resistance-, Fourier transform infrared spectroscopy- (FT-IR) and microarray-profiles. Despite the strong microbiological and epidemiological evidence of ice-cream being the incriminated food vehicle of the outbreak, a common source of S. aureus from the ice-cream could not be deduced. As none of the employees carried the outbreak strain, either the equipment used for the production of the ice-cream or a contaminated ingredient is the most likely introduction source. Copyright © 2014 Elsevier B.V. All rights reserved.

Development of formulations and processes to incorporate wax oleogels in ice cream.

Science.gov (United States)

Zulim Botega, Daniele C; Marangoni, Alejandro G; Smith, Alexandra K; Goff, H Douglas

2013-12-01

The objective of this study was to investigate the influence of emulsifiers, waxes, fat concentration, and processing conditions on the application of wax oleogel to replace solid fat content and create optimal fat structure in ice cream. Ice creams with 10% or 15% fat were formulated with rice bran wax (RBW), candelilla wax (CDW), or carnauba wax (CBW) oleogels, containing 10% wax and 90% high-oleic sunflower oil. The ice creams were produced using batch or continuous freezing processes. Transmission electron microscopy (TEM) and cryo-scanning electron microscopy were used to evaluate the microstructure of ice cream and the ultrastructure of oleogel droplets in ice cream mixes. Among the wax oleogels, RBW oleogel had the ability to form and sustain structure in 15% fat ice creams when glycerol monooleate (GMO) was used as the emulsifier. TEM images revealed that the high degree of fat structuring observed in GMO samples was associated with the RBW crystal morphology within the fat droplet, which was characterized by the growth of crystals at the outer edge of the droplet. Continuous freezing improved fat structuring compared to batch freezing. RBW oleogels established better structure compared to CDW or CBW oleogels. These results demonstrate that RBW oleogel has the potential to develop fat structure in ice cream in the presence of GMO and sufficiently high concentrations of oleogel. © 2013 Institute of Food Technologists®

Automatic ice-cream characterization by impedance measurements for optimal machine setting

OpenAIRE

Grossi , Marco; Lanzoni , Massimo; Lazzarini , Roberto; Riccò , Bruno

2012-01-01

International audience; Electrical characterization of products is gaining increasing interest in the food industry for quality monitoring and control. In particular, this is the case in the ice-cream industry, where machines dedicated to store ice-cream mixes are programmed ''ad hoc'' for different groups of products. To this purpose, the present work shows that essential product classification (discrimination between milk based and fruit based ice-cream mixes) can be done by means of a tech...

Prevalence of microbial contamination of traditional ice-creams in ice-cream supplier trade units in Birjand in 2015: Short Communication

Directory of Open Access Journals (Sweden)

Mohadeseh Abolhasannezhad

2017-05-01

Full Text Available Traditional ice-cream is a type of ice-cream whose all processes of production and distribution are done by hand. The present study aimed at assessing the prevalence of bacterial contamination of traditional ice creams and its decisive factors. The current study was a descriptive cross-sectional one in Birjand in 2015. The samples were transferred under sterile conditions and cold chain, to a food laboratory. They went through laboratory tests of Enterobacteriaceae bacteria, Escherichia coli, and Staphylococcus aureus Cocos. The obtained results were analyzed using SPSS statistical software( V:15. The results showed that from among 96 samples collected 25 samples were acceptable while 71 samples were unusable. Maximum contaminations were due to Enterobacteriaceae in 39 cases (40%, and Staphylococcus aureus infection was found in 27 cases, (28% the least contamination-14 (15% cases -belonged to E. coli . In addition 39 infection (42.4% 8 (8.69% was because of coliforms. Besides, 8 cases were simultaneously contaminated with coliforms, escherichia coli and staphylococcus aureus, 12 samples (13.04% with coliforms, Escherichia coli, and Staphylococcus aureus; and 2 samples (2.17% were simultaneously contaminated with coliforms and E. coli. Birjand traditional ice-creams are highly contaminated with bacteria, which is a sign of poor hygiene in the preparation and distribution of this product.

Rheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch.

Science.gov (United States)

Sharma, Monika; Singh, Ashish K; Yadav, Deep N

2017-05-01

The octenyl succinyl anhydride (OSA) esterified pearl millet ( Pennisetum typhoides ) starch was evaluated as fat replacer in soft serve ice cream in comparison to other fat replacers viz. inulin, whey protein concentrate-70 and commercial starch. During temperature sweep test, the yield stress and flow behaviour index of un-pasteurized ice cream mixes increased as the temperature increased from 40 to 80 °C, while the consistency index decreased. Consistency index of aged ice cream mixes containing 2% fat replacer was higher as compared to mixes with 1% level. The aged ice cream mixes exhibited non-Newtonian behaviour as flow behaviour index values were less than one. Apparent viscosity (at 50 s -1 shear rate) of control as well as ice cream mix containing 1% OSA-esterified pearl millet starch samples was 417 and 415 mPas, respectively and did not differ significantly. The overrun of the ice cream (with 5 and 7.5% fat) containing 1 and 2% of above fat replacers ranged between 29.7 and 34.3% and was significantly lower than control (40.3%). The percent melted ice cream was also low for the ice creams containing 2% of above fat replacers at 5% fat content as compared to control. However, sensory acceptability and rheological characteristics of reduced fat ice creams containing 1.0 and 2.0% OSA-esterified pearl millet starch were at par with other fat replacers under the study. Thus, OSA-esterified pearl millet starch has potential to be used as fat replacer in reduced fat ice cream.

An ice-cream cone model for coronal mass ejections

Science.gov (United States)

Xue, X. H.; Wang, C. B.; Dou, X. K.

2005-08-01

In this study, we use an ice-cream cone model to analyze the geometrical and kinematical properties of the coronal mass ejections (CMEs). Assuming that in the early phase CMEs propagate with near-constant speed and angular width, some useful properties of CMEs, namely the radial speed (v), the angular width (α), and the location at the heliosphere, can be obtained considering the geometrical shapes of a CME as an ice-cream cone. This model is improved by (1) using an ice-cream cone to show the near real configuration of a CME, (2) determining the radial speed via fitting the projected speeds calculated from the height-time relation in different azimuthal angles, (3) not only applying to halo CMEs but also applying to nonhalo CMEs.

Testing the reliability of ice-cream cone model

Science.gov (United States)

Pan, Zonghao; Shen, Chenglong; Wang, Chuanbing; Liu, Kai; Xue, Xianghui; Wang, Yuming; Wang, Shui

2015-04-01

Coronal Mass Ejections (CME)'s properties are important to not only the physical scene itself but space-weather prediction. Several models (such as cone model, GCS model, and so on) have been raised to get rid of the projection effects within the properties observed by spacecraft. According to SOHO/ LASCO observations, we obtain the 'real' 3D parameters of all the FFHCMEs (front-side full halo Coronal Mass Ejections) within the 24th solar cycle till July 2012, by the ice-cream cone model. Considering that the method to obtain 3D parameters from the CME observations by multi-satellite and multi-angle has higher accuracy, we use the GCS model to obtain the real propagation parameters of these CMEs in 3D space and compare the results with which by ice-cream cone model. Then we could discuss the reliability of the ice-cream cone model.

Exergetic performance analysis of an ice-cream manufacturing plant: A comprehensive survey

International Nuclear Information System (INIS)

Dowlati, Majid; Aghbashlo, Mortaza; Mojarab Soufiyan, Mohamad

2017-01-01

In this study, a comprehensive exergetic performance analysis of an ice-cream manufacturing plant was conducted in order to pinpoint the locations of thermodynamic inefficiencies. Exergetic performance parameters of each subunit of the plant were determined and illustrated individually through writing and solving energy and exergy balance equations on the basis of real operational data. The required data were acquired from a local ice-cream factory located in Tehran, Iran. The plant included three main subsystems including water steam generator, refrigeration system, and ice-cream production line. An attempt was also made to quantify the specific exergy destruction of the ice-cream manufacturing process. The functional exergetic efficiency of the water steam generator, refrigeration system, and ice-cream production line was determined at 17.45%, 25.52%, and 5.71%, respectively. The overall functional exergetic efficiency of the process was found to be 2.15%, while the specific exergy destruction was calculated as 719.80 kJ/kg. In general, exergy analysis and its derivatives could provide invaluable information over the conventional energy analysis, suggesting potential locations for the plant performance improvement. - Highlights: • An ice-cream manufacturing plant was exergetically analyzed using the actual data. • Water steaming unit had the highest irreversibility rate among the plant subunits. • The specific exergy destruction of the ice-cream manufacturing was 719.80 kJ/kg. • The overall process exergetic efficiency of the process was found to be 2.15%.

Frequent ice cream consumption is associated with reduced striatal response to receipt of an ice cream-based milkshake.

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Burger, Kyle S; Stice, Eric

2012-04-01

Weight gain leads to reduced reward-region responsivity to energy-dense food receipt, and consumption of an energy-dense diet compared with an isocaloric, low-energy-density diet leads to reduced dopamine receptors. Furthermore, phasic dopamine signaling to palatable food receipt decreases after repeated intake of that food, which collectively suggests that frequent intake of an energy-dense food may reduce striatal response to receipt of that food. We tested the hypothesis that frequent ice cream consumption would be associated with reduced activation in reward-related brain regions (eg, striatum) in response to receipt of an ice cream-based milkshake and examined the influence of adipose tissue and the specificity of this relation. Healthy-weight adolescents (n = 151) underwent fMRI during receipt of a milkshake and during receipt of a tasteless solution. Percentage body fat, reported food intake, and food craving and liking were assessed. Milkshake receipt robustly activated the striatal regions, yet frequent ice cream consumption was associated with a reduced response to milkshake receipt in these reward-related brain regions. Percentage body fat, total energy intake, percentage of energy from fat and sugar, and intake of other energy-dense foods were not related to the neural response to milkshake receipt. Our results provide novel evidence that frequent consumption of ice cream, independent of body fat, is related to a reduction in reward-region responsivity in humans, paralleling the tolerance observed in drug addiction. Data also imply that intake of a particular energy-dense food results in attenuated reward-region responsivity specifically to that food, which suggests that sensory aspects of eating and reward learning may drive the specificity.

Production and characterization of ice cream with high content in oleic and linoleic fatty acids

DEFF Research Database (Denmark)

Marín-Suárez, Marta; García Moreno, Pedro Jesús; Padial-Domínguez, Marta

2016-01-01

Ice creams produced with unsaturated fats rich in oleic (OO, 70.7% of oleic) and linoleic (LO, 49.0% of linoleic) fatty acids, were compared to ice cream based on saturated coconut oil (CO, 50% of lauric acid). The globule size distribution of OO mix during aging (72 h at 4°C) followed a similar...... trend to CO mix, being stable after 48 h; whereas LO mix destabilized after 24 h. CO mix showed higher destabilization during ice cream production, but no significant differences among fats were observed in the particle size of the ice cream produced. The overrun was also lower for OO and LO ice creams...... (34.19 and 27.12%, respectively) compared to CO based ice cream (45.06%). However, an improved melting behavior, which gradually decreased from 88.69% for CO to 66.09% for LO ice cream, was observed....

Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream.

Science.gov (United States)

Balthazar, C F; Silva, H L A; Celeguini, R M S; Santos, R; Pastore, G M; Junior, C A Conte; Freitas, M Q; Nogueira, L C; Silva, M C; Cruz, A G

2015-07-01

The effect of the addition of galactooligosaccharide (GOS) on the physicochemical, optical, and sensory characteristics of ice cream was investigated. Vanilla ice cream was supplemented with 0, 1.5, and 3.0% (wt/wt) GOS and characterized for pH, firmness, color, melting, overrun, as well as subjected to a discriminative sensory test (triangle test). For comparison purposes, ice creams containing fructooligosaccharide were also manufactured. The GOS ice creams were characterized by increased firmness and lower melting rates. Different perceptions were reported in the sensory evaluation for the 3.0% GOS ice cream when compared with the control, which was not observed for the fructooligosaccharide ice cream. Overall, the findings suggest it is possible to produce GOS ice cream with improved stability in relation to the physicochemical parameters and sensory perception. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

A simple and fast method for the inspection of preservatives in cheeses and cream by liquid chromatography- electrospray tandem mass spectrometry.

Science.gov (United States)

Molognoni, Luciano; de Sá Ploêncio, Leandro Antunes; Valese, Andressa Camargo; De Dea Lindner, Juliano; Daguer, Heitor

2016-01-15

In this work, a simplified extraction and short time of analysis method for the simultaneous determination of natamycin, nisin and sorbic acid in cheeses and cream by reverse phase liquid chromatography-electrospray-tandem mass spectrometry was developed. Full validation was performed according to the Commission Decision 2002/657/EC criteria and method applicability was checked on several samples, aiming to inspect their compliance with regulatory limits. The method was linear in the concentration ranges of 0-10mg kg(-1) (natamycin), 0-25mg kg(-1) (nisin) and 0 20mg kg(-1) (sorbic acid). Samples of the three most consumed types of cheese (fresh, pasta filata and ripened) in Brazil and cream (ultra high temperature and pasteurized, 20-30% fat content) were assessed. A surprising rate of non-compliance was observed, especially among ripened grated cheeses, since 80% of samples were above the maximum limit for sorbic acid with an average concentration of 2766.3±10.8mg kg(-1). Moreover, a major non-compliance for the cream samples was observed. The proposed method can be applied as an efficient tool for the inspection of preservatives in cheeses and cream. Copyright © 2015 Elsevier B.V. All rights reserved.

Calcium absorption from fortified ice cream formulations compared with calcium absorption from milk.

Science.gov (United States)

van der Hee, Regine M; Miret, Silvia; Slettenaar, Marieke; Duchateau, Guus S M J E; Rietveld, Anton G; Wilkinson, Joy E; Quail, Patricia J; Berry, Mark J; Dainty, Jack R; Teucher, Birgit; Fairweather-Tait, Susan J

2009-05-01

Optimal bone mass in early adulthood is achieved through appropriate diet and lifestyle, thereby protecting against osteoporosis and risk of bone fracture in later life. Calcium and vitamin D are essential to build adequate bones, but calcium intakes of many population groups do not meet dietary reference values. In addition, changes in dietary patterns are exacerbating the problem, thereby emphasizing the important role of calcium-rich food products. We have designed a calcium-fortified ice cream formulation that is lower in fat than regular ice cream and could provide a useful source of additional dietary calcium. Calcium absorption from two different ice cream formulations was determined in young adults and compared with milk. Sixteen healthy volunteers (25 to 45 years of age), recruited from the general public of The Netherlands, participated in a randomized, reference-controlled, double-blind cross-over study in which two test products and milk were consumed with a light standard breakfast on three separate occasions: a standard portion of ice cream (60 g) fortified with milk minerals and containing a low level (3%) of butter fat, ice cream (60 g) fortified with milk minerals and containing a typical level (9%) of coconut oil, and reduced-fat milk (1.7% milk fat) (200 mL). Calcium absorption was measured by the dual-label stable isotope technique. Effects on calcium absorption were evaluated by analysis of variance. Fractional absorption of calcium from the 3% butterfat ice cream, 9% coconut oil ice cream, and milk was 26%+/-8%, 28%+/-5%, and 31%+/-9%, respectively, and did not differ significantly (P=0.159). Results indicate that calcium bioavailability in the two calcium-fortified ice cream formulations used in this study is as high as milk, indicating that ice cream may be a good vehicle for delivery of calcium.

Survival of Lactobacillus acidophilus and Bacillus coagulans in probiotic and low-fat synbiotic ice-creams

Directory of Open Access Journals (Sweden)

M Hashemi

2013-11-01

Full Text Available In this study, survival of Lactobacillus acidophilus and Bacillus coagulans after freezing and during 90 days of storage at -18○C in probiotic and low-fat synbiotic ice-cream was evaluated. Addition to a control group (which was ordinary ice-cream, two probiotic ice-creams were formulated using L. acidophilus and B. coagulans and two synbiotic ice-creams were prepared using the aforementioned microorganisms but replacing 5% of milk-fat with inulin. The total solids of the ice-cream mixes did not differ significantly, however there was a significant difference (p

An Inquiry into Differences in Patient Outcomes by Observing Dietitian and Nurse Practitioner Management of Hyperlipidemia

Science.gov (United States)

1987-07-01

Roquefort substituted - Camembert -Edam -Gouda -Ricotta -Swiss -Pasteurized Processed Cheese Non-Daily Cream Substitutes -Imitation Sour Cream -Imitation...Milk Evaporated Skim Milk Evaporated Milk Yogurt made from skim milk Cream Non-fat dry milk powder Ice Cream Fruit ices Cream Cheese Sherbert (1-2...fat) Sour Cream Ice Milk Half & Half * Cheese made from skim milk Whipped Cream Low-fat cottage cheese Yogurt made from whole milk -Sapsago Cheese

Microbial hazards reduction during creamy cream cheese production

Directory of Open Access Journals (Sweden)

Dorota Miarka

2015-03-01

Full Text Available The purpose of the work was to identify the hazards relevant to the production of safe food and to assess the effects of a possible infection. The paper presents the microbiological hazards that can occur throughout the production of creamy cream cheese and indicates the means to their minimization or elimination. The analysis of microbiological hazards showed that in the manufacturing process of the type of cheese mentioned, there are a few critical steps that should be specifically overseen. In order to acquire a high quality product it is important to monitor a quality of raw material, the parameters of pasteurization and souring, temperature of product packaging, storage conditions of the finished product and maintain hygiene throughout the production. The process of heat treatment, which is pasteurization, is a critical step (critical control points - CCP for the whole process. Monitoring this stage and consistent adherence to Operational Pre-Condition Programs at the thermisation and centrifuging and later packaging, guarantees a safe product and its long shelf life.

Chemical properties and sensory quality of ice cream fortified with fish protein.

Science.gov (United States)

Shaviklo, Gholam Reza; Thorkelsson, Gudjon; Sveinsdottir, Kolbrun; Rafipour, Fereidon

2011-05-01

Fish protein powder is a functional ingredient that can be used for enhancing the nutritional value of food products. In this study the effect of fortification with different levels of fish protein powder (FP) on chemical properties and sensory quality of Persian ice cream with 0, 30 and 50 g kg(-1) FP during storage at - 18 °C for 4 months was investigated. Ice creams fortified with 50 and 30 g kg(-1) FP had significantly higher protein and solid-non-fat content than ice cream with 0% FP or 83, 69 and 51 g kg(-1) protein and 215, 204 and 181 g kg(-1) solid non-fat, respectively. All products had the same levels of fat, lactose, acidity and pH. They had similar sensory quality after production except for colour, but sensory properties of fortified samples changed significantly after 2 months of storage. Colour faded, cohesiveness decreased, sandiness/coarseness increased, sweetness decreased and fish flavour and off-odour increased. The control ice cream scored highest for additives odour and flavour. Development of ice cream fortified with fish protein powder could be an effective way to enhance nutritional and functional value of ice cream. But studies on storage stability, consumers' acceptance and attitudes are recommended if companies are planning to do so. Copyright © 2011 Society of Chemical Industry.

Effect of Frozen Storage Temperature on the Quality of Premium Ice Cream.

Science.gov (United States)

Park, Sung Hee; Jo, Yeon-Ji; Chun, Ji-Yeon; Hong, Geun-Pyo; Davaatseren, Munkhtugs; Choi, Mi-Jung

2015-01-01

The market sales of premium ice cream have paralleled the growth in consumer desire for rich flavor and taste. Storage temperature is a major consideration in preserving the quality attributes of premium ice cream products for both the manufacturer and retailers during prolonged storage. We investigated the effect of storage temperature (-18℃, -30℃, -50℃, and -70℃) and storage times, up to 52 wk, on the quality attributes of premium ice cream. Quality attributes tested included ice crystal size, air cell size, melting resistance, and color. Ice crystal size increased from 40.3 μm to 100.1 μm after 52 wk of storage at -18℃. When ice cream samples were stored at -50℃ or -70℃, ice crystal size slightly increased from 40.3 μm to 57-58 μm. Initial air cell size increased from 37.1 μm to 87.7 μm after storage at -18℃ for 52 wk. However, for storage temperatures of -50℃ and -70℃, air cell size increased only slightly from 37.1 μm to 46-47 μm. Low storage temperature (-50℃ and -70℃) resulted in better melt resistance and minimized color changes in comparison to high temperature storage (-18℃ and -30℃). In our study, quality changes in premium ice cream were gradually minimized according to decrease in storage temperature up to-50℃. No significant beneficial effect of -70℃ storage was found in quality attributes. In the scope of our experiment, we recommend a storage temperature of -50℃ to preserve the quality attributes of premium ice cream.

A review of modern instrumental techniques for measurements of ice cream characteristics.

Science.gov (United States)

Bahram-Parvar, Maryam

2015-12-01

There is an increasing demand of the food industries and research institutes to have means of measurement allowing the characterization of foods. Ice cream, as a complex food system, consists of a frozen matrix containing air bubbles, fat globules, ice crystals, and an unfrozen serum phase. Some deficiencies in conventional methods for testing this product encourage the use of alternative techniques such as rheometry, spectroscopy, X-ray, electro-analytical techniques, ultrasound, and laser. Despite the development of novel instrumental applications in food science, use of some of them in ice cream testing is few, but has shown promising results. Developing the novel methods should increase our understanding of characteristics of ice cream and may allow online testing of the product. This review article discusses the potential of destructive and non-destructive methodologies in determining the quality and characteristics of ice cream and similar products. Copyright © 2015. Published by Elsevier Ltd.

CHARACTERIZATION OF MARAJÓ CHEESE, CREAM TYPE, IN TWO SEASONS:PHYSICOCHEMICAL AND MICROBIOLOGICAL ASPECTS

Directory of Open Access Journals (Sweden)

Vitória Nazaré Costa Seixas

2014-04-01

Full Text Available The Marajó cheese is an artisanal product derived from buffalo milk produced in Marajó Island-PA. The objectives of this research were to characterize through physicochemical and microbiological the Marajó cheese cream type and the effect of the season. The pH, the percentage of fat in dry matter and content of sodium chloride were attributes that proximate composition showed significant difference at 5% probability by Tukey test between the two seasons. Statistical difference was not found in the percentage of titratable acidity, moisture, fat, ash, total solids extract, proteins and water activity. As for microbiological characteristics, in general, there was an improvement in the results in the dry season as to coliformes and Staphylococcus aureus. However, the result of Escherichia coli has proved to be better in the rainy season, with all samples meeting the standard of legislation. On the count of aerobic mesophilic there was no difference between the periods of the year. The pathogens Listeria monocytogenes and Salmonella sp. were not detected in the Marajó cheese, cream type, within the four seasons of the year. The variability occurred in pH, %NaCl, GES and, between seasons, demonstrates the need for greater control of production aimed at standardizing and maintaining the identity of the product. Regarding the microbiological, standards were established in accordance with the current legislation.

Effect of okra cell wall and polysaccharide on physical properties and stability of ice cream.

Science.gov (United States)

Yuennan, Pilapa; Sajjaanantakul, Tanaboon; Goff, H Douglas

2014-08-01

Stabilizers are used in ice cream to increase mix viscosity, promote smooth texture, and improve frozen stability. In this study, the effects of varying concentrations (0.00%, 0.15%, 0.30%, and 0.45%) of okra cell wall (OKW) and its corresponding water-soluble polysaccharide (OKP) on the physical characteristics of ice cream were determined. Ice cream mix viscosity was measured as well as overrun, meltdown, and consumer acceptability. Ice recrystallization was determined after ice cream was subjected to temperature cycling in the range of -10 to -20 °C for 10 cycles. Mix viscosity increased significantly as the concentrations of OKW and OKP increased. The addition of either OKW or OKP at 0.15% to 0.45% significantly improved the melting resistance of ice cream. OKW and OKP at 0.15% did not affect sensory perception score for flavor, texture, and overall liking of the ice cream. OKW and OKP (0.15%) reduced ice crystal growth to 107% and 87%, respectively, as compared to 132% for the control (0.00%). Thus, our results suggested the potential use of OKW and OKP at 0.15% as a stabilizer to control ice cream quality and retard ice recrystallization. OKP, however, at 0.15% exhibited greater effect on viscosity increase and on ice recrystallization inhibition than OKW. © 2014 Institute of Food Technologists®

Magnesium enriched lactic acid bacteria as a carrier for probiotic ice cream production.

Science.gov (United States)

Góral, Małgorzata; Kozłowicz, Katarzyna; Pankiewicz, Urszula; Góral, Dariusz

2018-01-15

The following strains of bacteria: Lactobacillus rhamnosus B 442, Lactobacillus rhamnosus 1937, and Lactococcus lactis JBB 500 were enriched with magnesium ions using Pulsed Electric Fields. The potentially probiotic strains were added to the mixture in the DVS process and applied for the production of ice cream which were then analyzed physicochemically and microbiologically. Results showed that addition of bacteria enriched with magnesium did not change chemical parameters of the ice cream and did not affect the freezing process, meltability, and hardness. No significant differences were noted in colour of the samples. The ice cream with addition of bacteria enriched with magnesium had higher adhesiveness. The results of viability determination showed that the total number of microorganisms in the ice cream was higher than in the starter cultures. Viability of the bacteria enriched with magnesium in the obtained ice cream was lower in comparison to the control samples. Copyright © 2017 Elsevier Ltd. All rights reserved.

Structural, compositional, and sensorial properties of United States commercial ice cream products.

Science.gov (United States)

Warren, Maya M; Hartel, Richard W

2014-10-01

Commercial vanilla ice cream products from the United States (full fat, low fat, and nonfat) were analyzed for their structural, behavioral (i.e., melt rate and drip-through), compositional, and sensorial attributes. Mean size distributions of ice crystals and air cells, drip-through rates, percent partially coalesced fat, percent overrun and total fat, and density were determined. A trained panel carried out sensory analyses in order to determine correlations between ice cream microstructure attributes and sensory properties using a Spectrum(TM) descriptive analysis. Analyses included melt rate, breakdown, size of ice particulates (iciness), denseness, greasiness, and overall creaminess. To determine relationships and interactions, principle component analysis and multivariate pairwise correlation were performed within and between the instrumental and sensorial data. Greasiness and creaminess negatively correlated with drip-through rate and creaminess correlated with percent total fat and percent fat destabilization. Percent fat did not determine the melt rate on a sensorial level. However, drip-through rate at ambient temperatures was predicted by total fat content of the samples. Based on sensory analysis, high-fat products were noted to be creamier than low and nonfat products. Iciness did not correlate with mean ice crystal size and drip-through rate did not predict sensory melt rate. Furthermore, on a sensorial level, greasiness positively correlated with total percent fat destabilization and mean air cell size positively correlated with denseness. These results indicate that commercial ice cream products vary widely in composition, structure, behavior, and sensory properties. There is a wide range of commercial ice creams in the United States market, ranging from full fat to nonfat. In this research we showed that these ice creams vary greatly in their microstructures, behaviors (the melt/drip-though, collapse, and/or stand up properties of ice cream

Enhancing the functional properties and nutritional quality of ice cream with processed amla (Indian gooseberry).

Science.gov (United States)

Goraya, Rajpreet Kaur; Bajwa, Usha

2015-12-01

Amla (Indian gooseberry) and its processed products are rich source of vitamin C, phenols, dietary fibre and antioxidants. In contrast, ice cream is a poor source of these phytochemicals and antioxidants; therefore, the present investigation was undertaken to enhance the functional properties and nutritional quality of ice cream with the incorporation of processed amla. Ice cream was prepared using amla shreds, pulp, preserve and candy at 5 to 20 % and powder at 0.5 to 2.0 % levels in ice cream mix prior to freezing. Inclusion of amla products at augmented levels resulted in significant changes in physico-chemical properties and phytochemical content of ice cream. The total solids decreased on addition of shreds and pulp and increased with preserve, candy and powder in ice cream at increasing levels. The functional constituents i.e. fibre, total phenols, tannins, ascorbic acid and antioxidant activity increased with greater level of inclusion. Incorporation of processed amla raised the melting resistance of ice cream and decreased the overrun. The samples with 5 % shreds and pulp, 10 % preserve and candy and 0.5 % powder were found to have highest overall acceptability scores. Inclusion of amla in all the forms i.e. shreds, pulp, preserve, candy and powder enhanced the functional properties and nutritional value of ice cream.

The effect of gum tragacanth on the rheological properties of salep based ice cream mix.

Science.gov (United States)

Kurt, Abdullah; Cengiz, Alime; Kahyaoglu, Talip

2016-06-05

The influence of concentration (0-0.5%, w/w) of gum tragacanth (GT) on thixotropy, dynamic, and creep-recovery rheological properties of ice cream mixes prepared with milk or water based were investigated. These properties were used to evaluate the viscoelastic behavior and internal structure of ice cream network. The textural properties of ice cream were also evaluated. Thixotropy values of samples were reduced by increasing GT concentration. The dynamic and creep-recovery analyses exhibited that GT addition increased both ice cream elastic and viscous behaviors. The increasing of Burger's model parameters with GT concentration indicated higher resistance network to the stress and more elastic behavior of samples. The applying of Cox-Merz rule is possible by using shift factor (α). GT also led to an increase in Young's modulus and the stickiness of ice creams. The obtained results highlighted the possible application of GT as a valuable member to promote structural properties of ice cream. Copyright © 2016 Elsevier Ltd. All rights reserved.

A critical overview: The reason for the public sector’s ice cream production in Turkey

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Berkan KARAGÖZ

2011-12-01

Full Text Available Whereas, the public sector in Turkey has withdrawn from the production of private goods, the public sector in Turkey still has produces ice cream. In recent years, related public enterprise has taken up the capacity expansion of ice cream production. And also, it has got a target of growing market share. However, there isn’t a strong argument about the public sector’s ice cream production. In this study, it is researched that why the public sector in Turkey produces ice cream.

When ice cream was poisonous: adulteration, ptomaines, and bacteriology in the United States, 1850-1910.

Science.gov (United States)

Geist, Edward

2012-01-01

With the increasing popularity of ice cream in the nineteenth century, the incidence of foodborne illness attributed to this dessert exploded. Struggling to understand the causes of the mysterious and sometimes lethal ailment called "ice cream poisoning," Victorian doctors and scientists advanced theories including toxic vanilla, galvanism in ice cream freezers, and extreme indigestion. In the late 1880s Victor C. Vaughan's argument that ice cream poisoning could be attributed to the ptomaine "tyrotoxicon" received widespread acceptance. To date historians have neglected the role played by the ptomaine theory of food poisoning in shaping the evolution of both scientific thinking and public health in the late nineteenth century. The case of ice cream poisoning illustrates the emergence, impact, and decline of the ptomaine idea.

Evaluation of physicochemical, textural and sensorial characteristics of low-fat or low-sugar synbiotic ice-cream

Directory of Open Access Journals (Sweden)

M Hashemi

2015-08-01

Full Text Available Replacing a part of fat and sugar in ice-cream by inulin and lactulose as prebiotic may create a healthier product. Two low-fat and two low-sugar synbiotic ice-cream samples were manufactured inoculated with Lactobacillus acidophilus or Bacillus coagulans. The physicochemical, textural and sensorial characteristics of the samples were compared with regular ice-cream as control. Low-fat and low-sugar synbiotic ice-cream formulations were prepared by replacing 5% of the fat and sugar contents of the control formula by inulin and lactulose, respectively. According to the results, although the total solids of the ice-cream mixes did not differ significantly, there were significant (p

Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream.

Science.gov (United States)

Rolon, M Laura; Bakke, Alyssa J; Coupland, John N; Hayes, John E; Roberts, Robert F

2017-07-01

Ice cream is a complex food matrix that contains multiple physical phases. Removal of 1 ingredient may affect not only its physical properties but also multiple sensory characteristics that may or may not be important to consumers. Fat not only contributes to texture, mouth feel, and flavor, but also serves as a structural element. We evaluated the effect of replacing fat with maltodextrin (MD) on select physical properties of ice cream and on consumer acceptability. Vanilla ice creams were formulated to contain 6, 8, 10, 12, and 14% fat, and the difference was made up with 8, 6, 4, 2, and 0% maltodextrin, respectively, to balance the mix. Physical characterization included measurements of overrun, apparent viscosity, fat particle size, fat destabilization, hardness, and melting rate. A series of sensory tests were conducted to measure liking and the intensity of various attributes. Tests were also conducted after 19 weeks of storage at -18°C to assess changes in acceptance due to prolonged storage at unfavorable temperatures. Then, discrimination tests were performed to determine which differences in fat content were detectable by consumers. Mix viscosity decreased with increasing fat content and decreasing maltodextrin content. Fat particle size and fat destabilization significantly increased with increasing fat content. However, acceptability did not differ significantly across the samples for fresh or stored ice cream. Following storage, ice creams with 6, 12, and 14% fat did not differ in acceptability compared with fresh ice cream. However, the 8% fat, 6% MD and 10% fat, 4% MD ice creams showed a significant drop in acceptance after storage relative to fresh ice cream at the same fat content. Consumers were unable to detect a difference of 2 percentage points in fat level between 6 and 12% fat. They were able to detect a difference of 4 percentage points for ice creams with 6% versus 10%, but not for those with 8% versus 12% fat. Removing fat and replacing

Manufacture of ice cream with improved microbiological safety by using gamma irradiation

International Nuclear Information System (INIS)

Lee, Ju-Woon; Kim, Hyun-Joo; Yoon, Yohan; Kim, Jae-Hun; Ham, Jun-Sang; Byun, Myung-Woo; Baek, Min; Jo, Cheorun; Shin, Myung-Gon

2009-01-01

Children suffered from leukemia want to eat delicious dishes, such as cake and ice cream. However, it is very difficult to serve these foods to immune-compromised patients without application of any adequate sanitary measures. This study was conducted to evaluate application of irradiation to frozen ready-to-eat food, ice cream. Three ice creams with flavors of vanilla, chocolate and strawberry were manufactured and gamma irradiated at the absorbed doses of 1, 3, and 5 kGy at -70 deg. C. Total microflora and coliform bacteria were determined, and Listeria spp., Escherichia coli and Salmonella spp. were also tested by the use of API 20E Kit. Aerobic bacteria, yeast/mold and coliforms were contaminated in the levels of 2.3 to 3.3, 2.3 to 2.7 and 1.7 to 2.4 log CFU/g, respectively. In samples irradiated at 5 kGy, the growth of any microorganisms could not be observed. Listeria spp. and E. coli were detected at non-irradiated samples, but S. spp. was not existed. D 10 values of L. ivanovii and E. coli were 0.75 and 0.31 kGy, respectively, in ice cream. From these results, irradiation technology can reduce the risk by the food-borne pathogens of ice cream.

Manufacture of ice cream with improved microbiological safety by using gamma irradiation

Energy Technology Data Exchange (ETDEWEB)

Lee, Ju-Woon [Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 580-185 (Korea, Republic of)], E-mail: sjwlee@kaeri.re.kr; Kim, Hyun-Joo; Yoon, Yohan; Kim, Jae-Hun [Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 580-185 (Korea, Republic of); Ham, Jun-Sang [Animal Products Processing Division, National Livestock Research Institute, Rural Development Administration, Suwon 441-706 (Korea, Republic of); Byun, Myung-Woo [Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 580-185 (Korea, Republic of); Baek, Min [Atomic Energy Policy Division, Ministry of Science and Technology, Seoul 110-760 (Korea, Republic of); Jo, Cheorun [Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764 (Korea, Republic of); Shin, Myung-Gon [Department of Food Science and Biotechnology, Woosong University, Daejeon, 300-718 (Korea, Republic of)

2009-07-15

Children suffered from leukemia want to eat delicious dishes, such as cake and ice cream. However, it is very difficult to serve these foods to immune-compromised patients without application of any adequate sanitary measures. This study was conducted to evaluate application of irradiation to frozen ready-to-eat food, ice cream. Three ice creams with flavors of vanilla, chocolate and strawberry were manufactured and gamma irradiated at the absorbed doses of 1, 3, and 5 kGy at -70 deg. C. Total microflora and coliform bacteria were determined, and Listeria spp., Escherichia coli and Salmonella spp. were also tested by the use of API 20E Kit. Aerobic bacteria, yeast/mold and coliforms were contaminated in the levels of 2.3 to 3.3, 2.3 to 2.7 and 1.7 to 2.4 log CFU/g, respectively. In samples irradiated at 5 kGy, the growth of any microorganisms could not be observed. Listeria spp. and E. coli were detected at non-irradiated samples, but S. spp. was not existed. D{sub 10} values of L. ivanovii and E. coli were 0.75 and 0.31 kGy, respectively, in ice cream. From these results, irradiation technology can reduce the risk by the food-borne pathogens of ice cream.

Reward sensitivity predicts ice cream-related attentional bias assessed by inattentional blindness.

Science.gov (United States)

Li, Xiaoming; Tao, Qian; Fang, Ya; Cheng, Chen; Hao, Yangyang; Qi, Jianjun; Li, Yu; Zhang, Wei; Wang, Ying; Zhang, Xiaochu

2015-06-01

The cognitive mechanism underlying the association between individual differences in reward sensitivity and food craving is unknown. The present study explored the mechanism by examining the role of reward sensitivity in attentional bias toward ice cream cues. Forty-nine college students who displayed high level of ice cream craving (HICs) and 46 who displayed low level of ice cream craving (LICs) performed an inattentional blindness (IB) task which was used to assess attentional bias for ice cream. In addition, reward sensitivity and coping style were assessed by the Behavior Inhibition System/Behavior Activation System Scales and Simplified Coping Style Questionnaire. Results showed significant higher identification rate of the critical stimulus in the HICs than LICs, suggesting greater attentional bias for ice cream in the HICs. It was indicated that attentional bias for food cues persisted even under inattentional condition. Furthermore, a significant correlation was found between the attentional bias and reward sensitivity after controlling for coping style, and reward sensitivity predicted attentional bias for food cues. The mediation analyses showed that attentional bias mediated the relationship between reward sensitivity and food craving. Those findings suggest that the association between individual differences in reward sensitivity and food craving may be attributed to attentional bias for food-related cues. Copyright © 2015 Elsevier Ltd. All rights reserved.

Manufacture of ice cream with improved microbiological safety by using gamma irradiation

Science.gov (United States)

Lee, Ju-Woon; Kim, Hyun-Joo; Yoon, Yohan; Kim, Jae-Hun; Ham, Jun-Sang; Byun, Myung-Woo; Baek, Min; Jo, Cheorun; Shin, Myung-Gon

2009-07-01

Children suffered from leukemia want to eat delicious dishes, such as cake and ice cream. However, it is very difficult to serve these foods to immune-compromised patients without application of any adequate sanitary measures. This study was conducted to evaluate application of irradiation to frozen ready-to-eat food, ice cream. Three ice creams with flavors of vanilla, chocolate and strawberry were manufactured and gamma irradiated at the absorbed doses of 1, 3, and 5 kGy at -70 °C. Total microflora and coliform bacteria were determined, and Listeria spp., Escherichia coli and Salmonella spp. were also tested by the use of API 20E Kit. Aerobic bacteria, yeast/mold and coliforms were contaminated in the levels of 2.3 to 3.3, 2.3 to 2.7 and 1.7 to 2.4 log CFU/g, respectively. In samples irradiated at 5 kGy, the growth of any microorganisms could not be observed. Listeria spp. and E. coli were detected at non-irradiated samples, but S. spp. was not existed. D10 values of L. ivanovii and E. coli were 0.75 and 0.31 kGy, respectively, in ice cream. From these results, irradiation technology can reduce the risk by the food-borne pathogens of ice cream.

Studies on Physical and Sensory Properties of Premium Vanilla Ice Cream Distributed in Korean Market.

Science.gov (United States)

Choi, Mi-Jung; Shin, Kwang-Soon

2014-01-01

The object of this study was to investigate the difference in physical and sensory properties of various premium ice creams. The physical properties of the various ice creams were compared by manufacturing brand. The water contents of the samples differed, with BR having the highest value at 60.5%, followed by NT and CS at 57.8% and 56.9%, respectively. The higher the water content, the lower Brix and milk fat contents in all samples. The density of the samples showed almost similar values in all samples (p>0.05). The viscosity of each ice cream had no effect on the water content in any of the brands. Before melting of the ice cream, the total color difference was dependent on the lightness, especially in the vanilla ice cream, owing to the reflection of light on the surface of the ice crystals. The CS product melted the fastest. In the sensory test, CS obtained a significantly higher sweetness intensity score but a lower score for color intensity, probably due to the smaller difference in total color, by which consumers might consider the color of CS as less intense. From this study, the cold chain system for ice cream distribution might be important to decide the physical properties although the concentration of milk fat is key factor in premium ice cream.

Development of Job’s tears ice cream recipes with carrot juice and pumpkin paste

OpenAIRE

Wiwat Wangcharoen

2011-01-01

Carrot juice and pumpkin paste were used as ingredients in Job’s tears ice cream. Carrot juice or pumpkin paste added at 50% was equally preferred by 100 consumers compared to the original Job’s tears ice cream. The new types of ice cream were lower in antioxidant capacity and higher in total phenolic content but could still be considered as potential antioxidant products. Purchase intent was significantly increased (p

Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology.

Science.gov (United States)

Pintor, Aurora; Severiano-Pérez, Patricia; Totosaus, Alfonso

2014-10-01

The use of new ingredients like inulin for fat replacement is of wide application in the food industry. The aim of the present work was to reduce the fat content on ice cream formulations. It was possible to reduce up to 25% of butyric and vegetable fats with 3% of inulin, with good textural and sensory characteristics of the final product. The substitution of fat with inulin increased the ice cream mix viscosity, improved air incorporation, and produced ice cream with soft and homogeneous textures. Color characteristics were not affected by the replacement. Hedonic sensory analysis showed that optimized fat-reduced inulin ice cream was not perceived different to commercial vanilla ice cream. © The Author(s) 2013 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

Development of a full ice-cream cone model for halo CME structures

Science.gov (United States)

Na, Hyeonock; Moon, Yong-Jae

2015-04-01

The determination of three dimensional parameters (e.g., radial speed, angular width, source location) of Coronal Mass Ejections (CMEs) is very important for space weather forecast. To estimate these parameters, several cone models based on a flat cone or a shallow ice-cream cone with spherical front have been suggested. In this study, we investigate which cone model is proper for halo CME morphology using 33 CMEs which are identified as halo CMEs by one spacecraft (SOHO or STEREO-A or B) and as limb CMEs by the other ones. From geometrical parameters of these CMEs such as their front curvature, we find that near full ice-cream cone CMEs (28 events) are dominant over shallow ice-cream cone CMEs (5 events). So we develop a new full ice-cream cone model by assuming that a full ice-cream cone consists of many flat cones with different heights and angular widths. This model is carried out by the following steps: (1) construct a cone for given height and angular width, (2) project the cone onto the sky plane, (3) select points comprising the outer boundary, (4) minimize the difference between the estimated projection points with the observed ones. We apply this model to several halo CMEs and compare the results with those from other methods such as a Graduated Cylindrical Shell model and a geometrical triangulation method.

The ICE-CREAM Project : final report

NARCIS (Netherlands)

Janse, M.D.

2004-01-01

The ICE-CREAM project has been investigating how to make compelling experiences for end-users based on enabling technologies for interactive media, such as DVB-MHP, Internet and MPEG-4. The goals of the project were to extend the notion of interaction, to exploit domestic activities and familiar

A customer value analysis of Taiwan ice cream market: a means-end chain approach across consumption situations

OpenAIRE

Chen, Yan-Kwang; Tsai, Pei-Shan; Chiu, Fei-Rung

2015-01-01

In the highly competitive market, it is increasingly hard for ice cream stores to develop creative marketing strategies to retain existing customers and attract new ones. This study applies the means?end chain approach to identify the customer value, consequences, and attributes of ice cream and to suggest useful information for ice cream sellers to develop differential marketing strategies across various consumption situations (i.e. on a date, gathering with friends, craving for ice cream). ...

Effects of calcium-fortified ice cream on markers of bone health.

Science.gov (United States)

Ferrar, L; van der Hee, R M; Berry, M; Watson, C; Miret, S; Wilkinson, J; Bradburn, M; Eastell, R

2011-10-01

Premenopausal women with low calcium intakes consumed calcium-fortified ice cream daily for 28 days. Bone markers, NTX, CTX and PTH decreased significantly by 7 days, with some evidence of a calcium dose-dependent effect. Bone marker responses were observed within 1 h of consuming ice cream. Body weight remained constant over 28 days. Dietary calcium is important for lifelong bone health. Milk is a good source of bioavailable calcium, but consumption has declined among young adults. The aims were to determine whether calcium-fortified ice cream, a palatable source of calcium, produces significant, sustainable changes in bone turnover markers and parathyroid hormone (PTH) in premenopausal women with calcium intake below recommended UK levels. Eighty women, ages 20-39 years (calcium intake ice cream containing 96, 244, 459 or 676 mg calcium daily for 28 days. Urinary NTX/Cr, serum CTX, PINP, 1,25D and PTH were measured (baseline, days 1, 7 and 28). Acute changes in CTX and PTH were measured over 5 h (n = 29 women). There were significant mean decreases by 7 days in NTX/Cr, CTX, PTH and 1,25D and increases in PINP (one sample t tests), with a significant dose-dependent effect on CTX analysis of covariance. Only CTX remained suppressed at 28 days. Serum CTX and PTH decreased within 1 h. Body weight did not change significantly between baseline and 28 days. Daily consumption of calcium-fortified ice cream by premenopausal women may significantly reduce levels of the bone resorption marker serum CTX, without stimulating weight gain. The ice cream could be incorporated into the diet to replace low-calcium snacks and thus help individuals with habitually low calcium intakes to meet recommended intakes. The 244 mg calcium preparation would provide more than a quarter of the UK daily recommended nutrient intake for premenopausal women.

Effects of ratio of milk fat to soy bean oil and whipping time on qualities of milk ice cream

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Sukrit Thaiudom

2007-01-01

Full Text Available Qualities of ice cream are based on air cells, ice crystals and fat particles, which are the important parts to build up a good structure of ice cream. Ice cream whipping time also affects the ice cream qualities.This study focused on effects of ratio of milk fat to soy bean oil, whipping time, and their interaction on ice cream mix viscosity, overrun, air cell size, fat destabilization, hardness, melting rate, and shape retention ofice cream. Ice creams with ratio of milk fat to soy bean oil at 100:0, 50:50, 0:100 and whipping time at 15 and 20 min were produced and determined for their qualities. The results showed that ratio of milk fat to soybean oil affected all qualities of ice cream, while duration of whipping time influenced the overrun and air cell size. The interaction of ratio of milk fat to soy bean oil and whipping time affected only overrun. Ice creammix with ratio of milk fat to soy bean oil 100:0 showed the highest apparent viscosity and hardness and the biggest air cell size. Whipping time of ice cream for 20 min showed a bigger size of air cells than the whippingtime for 15 min (p < 0.05. These results can be applied to the manufacture of modified ice cream.

Effects of Emulsifier, Overrun and Dasher Speed on Ice Cream Microstructure and Melting Properties.

Science.gov (United States)

Warren, Maya M; Hartel, Richard W

2018-03-01

Ice cream is a multiphase frozen food containing ice crystals, air cells, fat globules, and partially coalesced fat globule clusters dispersed in an unfrozen serum phase (sugars, proteins, and stabilizers). This microstructure is responsible for ice cream's melting characteristics. By varying both formulation (emulsifier content and overrun) and processing conditions (dasher speed), the effects of different microstructural elements, particularly air cells and fat globule clusters, on ice cream melt-down properties were studied. Factors that caused an increase in shear stress within the freezer, namely increasing dasher speed and overrun, caused a decrease in air cell size and an increase in extent of fat destabilization. Increasing emulsifier content, especially of polysorbate 80, caused an increase in extent of fat destabilization. Both overrun and fat destabilization influenced drip-through rates. Ice creams with a combination of low overrun and low fat destabilization had the highest drip-through rates. Further, the amount of remnant foam left on the screen increased with reduced drip-through rates. These results provide a better understanding of the effects of microstructure components and their interactions on drip-through rate. Manipulating operating and formulation parameters in ice cream manufacture influences the microstructure (air cells, ice crystals, and fat globule clusters). This work provides guidance on which parameters have most effect on air cell size and fat globule cluster formation. Further, the structural characteristics that reduce melt-down rate were determined. Ice cream manufacturers will use these results to tailor their products for the desired quality attributes. © 2018 Institute of Food Technologists®.

Effect of Porcine Collagen Peptides on the Rheological and Sensory Properties of Ice Cream.

Science.gov (United States)

Li, Liying; Kim, Jae-Hyeong; Jo, Yeon-Ji; Min, Sang-Gi; Chun, Ji-Yeon

2015-01-01

The effects of low molecular-weight collagen peptides derived from porcine skin were investigated on the physicochemical and sensorial properties of chocolate ice cream. Collagen peptides less than 1 kDa in weight were obtained by sub-critical water hydrolysis at a temperature of 300℃ and a pressure of 80 bar. Ice cream was then prepared with gelatin powder and porcine skin hydrolysate (PSH) stabilizers mixed at seven different ratios (for a total of 0.5 wt%). There was no significant difference in color between the resulting ice cream mixtures. The increase in apparent viscosity and shear thinning of the ice cream was more moderate with PSH added than with gelatin. Moreover, the samples containing more than 0.2 wt% PSH had enhanced melting resistance, while the mixture with 0.2 wt% PSH had the lowest storage modulus at -20℃ and the second highest loss modulus at 10℃, indicating that this combination of hydrocolloids leads to relatively softer and creamier chocolate ice cream. Among the seven types of ice creams tested, the mixture with 0.2 wt% PSH and 0.3 wt% gelatin had the best physicochemical properties. However, in sensory evaluations, the samples containing PSH had lower chocolate flavor scores and higher off-flavor scores than the sample prepared with just 0.5 wt% gelatin due to the strong off-flavor of PSH.

Effects on physicochemical characteristics of yoghurt and ice cream with fatty acid modification and cholesterol removal

International Nuclear Information System (INIS)

Nadeem, M.; Ullah, R.; Arif, A.M.

2015-01-01

This study investigated the effect of fatty acid modification and cholesterol removal on physico-chemical characteristics of yoghurt and ice cream. Fatty acid profile of milk fat was modified by feeding calcium salts of soybean oil fatty acids to cows and cholesterol was removed by b-cyclodextrin b-cyclodextrin removed 76% and 60% cholesterol from yoghurt and ice cream. Modification of fatty acid composition did not have a significant effect on a-tocopherol content; while b-cyclodextrin treated milk had substantially lower a-tocopherol content. The concentration of a-tocopherol in control and b-cyclodextrin treated yoghurt was 45.62, 32.73 mg/g and 210.34, 185.56 mg/g for ice cream, respectively. Fatty acid modification and cholesterol removal significantly decreased the overrun in ice cream (P<0.05), with no effect on sensory characteristics of yoghurt and ice cream. These results evidenced that milk with higher content of unsaturated fatty acids and low cholesterol can be used in the formulation of yoghurt and ice cream with improved health benefits and suitable sensory features. (author)

Microstructure of industrially produced reduced and low fat Turkish white cheese as influenced by the homogenization of cream

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Karaman, A. D.

2012-09-01

Full Text Available The microstructure and fat globule distribution of reduced and low fat Turkish white cheese were evaluated. Reduced and low fat cheeses were manufactured from 1.5% and 0.75% fat milk respectively which were standardized unhomogenized and homogenized cream in a dairy plant. Homogenized and non-homogenized creams and cheese whey were analyzed for fat globule distribution and cheese samples were also analyzed for microstructure characteristics. According to the results, the homogenization of cream decreased the size of fat globules; and showed that a large number of fat particles were dispersed in the in matrix and improved the lubrication of cheese microstructure. According to the micrographs for the fat, which was not removed, they exhibited a more extended matrix with a few small fat globules compared to the defatted micrographs. Homogenization of cream produces small fat globules and unclustured fat globules were found in the resulting whey. These results are important for dairy processors for using cream homogenization as a processing tool at the industrial level.

Se estudia la microestructura y distribución de los glóbulos de grasa de quesos blancos turcos bajos en grasa. Quesos con reducida y baja cantidad en grasa fueron fabricados conteniendo entre el 1,5% y 0,75% de grasa de leche, respectivamente, y con cremas homogeneizadas y no homogeneizadas, en una planta de lácteos. Las cremas homogeneizadas y no homogeneizadas y el suero de los quesos se analizaron para determinar la distribución de los glóbulos de grasa y también se analizaron las características de la microestructura de muestras de queso. De acuerdo con los resultados, la homogeneización de la crema reduce el tamaño de los glóbulos de grasa, mostrando un gran número de partículas de grasa dispersa en la matriz de caseína que mejoró la lubricación de la microestructura del queso. De acuerdo con las micrografías de la grasa que no se elimina, estas exhiben

The potential of avocado paste (Persea americana) as fat substitute in non-dairy ice cream

Science.gov (United States)

Ervina; Surjawan, I.; Abdillah, E.

2018-01-01

Consumer preferences towards plant-based food have shifted significantly due to sustainable and healthy reasons. Dairy products consist of high Saturated Fatty Acid (SFA) and overconsumption of SFA could lead to cardiovascular diseases. Avocado contains high levels of fat dominated by Monounsaturated Fatty Acid (MUFA) and phytosterol that have the potential as a plant-based fat source to substitute dairy-fat in ice cream. The objective of this study was to analyze the physicochemical, rheological and sensorial properties of ice cream substituted with different concentrations of avocado paste ranging from 0%, 25%, 50%, 75% and 100% respectively against dairy fat to produce non-dairy fat ice cream. The psychochemical properties and total fat were determined. Sensorial quality and hedonic attributes of ice cream were investigated using 60 semi-trained panelists. There were significant differences (p0.05). The addition of 50% avocado paste was the most preferred among the panelists. Avocado could provide a potential substitution for dairy-fat in ice cream.

Evaluation of soluble solids content and pH of ice cream treated with gamma radiation

Energy Technology Data Exchange (ETDEWEB)

Rogovschi, V.D.; Nunes, T.C.F.; Fabbri, A.D.T.; Sagretti, J.M.; Sabato, S.F. [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)

2011-07-01

The ice cream is considered an aerated suspension of fat and ice crystals in a concentrated sugar solution containing hydrocolloids, proteins and casein micelles. Only in Brazil, in the year 2010, it was produced 1120 million liter of ice cream and due to high demand by the consumers, this is considered the most important product of the dairy industry. The objective of this work is to evaluate the soluble solids content (SSC) and the hydrogenionic potential (pH) of vanilla ice cream conditioned in isothermal boxes irradiated with 3.0 and 5.0 kGy in the Multipurpose Irradiator of {sup 60}Co located at IPEN - CNEN/SP. It can be concluded that the treatment of ice cream with gamma radiation did not cause changes in the analyzed parameters. . (author)

Evaluation of soluble solids content and pH of ice cream treated with gamma radiation

International Nuclear Information System (INIS)

Rogovschi, V.D.; Nunes, T.C.F.; Fabbri, A.D.T.; Sagretti, J.M.; Sabato, S.F.

2011-01-01

The ice cream is considered an aerated suspension of fat and ice crystals in a concentrated sugar solution containing hydrocolloids, proteins and casein micelles. Only in Brazil, in the year 2010, it was produced 1120 million liter of ice cream and due to high demand by the consumers, this is considered the most important product of the dairy industry. The objective of this work is to evaluate the soluble solids content (SSC) and the hydrogenionic potential (pH) of vanilla ice cream conditioned in isothermal boxes irradiated with 3.0 and 5.0 kGy in the Multipurpose Irradiator of 60 Co located at IPEN - CNEN/SP. It can be concluded that the treatment of ice cream with gamma radiation did not cause changes in the analyzed parameters. . (author)

Development of antioxidative effect in ice cream with Kalakai (Stenochlaena palustris) water extract

Science.gov (United States)

Hadhiwaluyo, Kristania; Rahmawati, Della; Gunawan Puteri, Maria D. P. T.

2017-11-01

Kalakai (Stenochlaena. palustris) extract was used to develop the ice cream. The antioxidant activity of the extracts and its stability over process and storage were evaluated through various antioxidant assay including DPPH assay, Folin-Ciocalteau assay and aluminum chloride colorimetric method. In general, the leaves of S. palustris had a significantly higher antioxidant activity (p ice cream without affecting the sensory properties of the ice cream. In addition, the high phenolic and flavonoid content also suggest the more compounds that were capable to act as an antioxidant. The result of the stability test also suggested the ability low temperature storage and processing in maintaining the stability of the antioxidant activity of the extract (p > 0.05) over processing and storage. Thus, this strengthen the feasibility of S. palustris to be used as a potential functional food ingredient that is low cost and easily accessible with an antioxidant activity and safe iron content that is beneficial to increase the quality of food produced including in ice cream.

PLC based automatic control of pasteurize mix in ice cream production

Science.gov (United States)

Yao, Xudong; Liang, Kai

2013-03-01

This paper describes the automatic control device of pasteurized mix in the ice cream production process.We design a scheme of control system using FBD program language and develop the programmer in the STEP 7-Micro/WIN software, check for any bugs before downloading into PLC .These developed devices will able to provide flexibility and accuracy to control the step of pasteurized mix. The operator just Input the duration and temperature of pasteurized mix through control panel. All the steps will finish automatically without any intervention in a preprogrammed sequence stored in programmable logic controller (PLC). With the help of this equipment we not only can control the quality of ice cream for various conditions, but also can simplify the production process. This control system is inexpensive and can be widely used in ice cream production industry.

Formulation of a peach ice cream as potential symbiotic food

Directory of Open Access Journals (Sweden)

Fernando Josué VILLALVA

Full Text Available Abstract Today’s population increasingly demands and consumes healthy products. For this reason, the food industry has been developing and marketing food with added bioactive components. The aim of this work was to formulate a peach ice cream reduced in calories with an added probiotic (Bifidobacterium lactis Bb-12 and prebiotics (inulin, and to evaluate its sensory quality and acceptability as potential symbiotic food. The moisture content was 76.47%; 7.14% protein; 0.15% fat; 6.37%; carbohydrates; 9.87% inulin; 1.22% ash; 0.201% calcium, 0.155% phosphorus and 0.168% sodium. On the first and 21th day of storage counts of B. lactis Bb – 12 was 4 x 108 CFU/mL and 1.5 x 107 CFU/mL, respectively. It was possible to formulate a peach ice cream reduced in calories, fat, and sugar and with potential symbiotic effect, by addition of B. lactis Bb – 12. A product with suitable organoleptic characteristics, creamy texture, peachy colour, taste and flavour, and no ice crystals was obtained. This ice cream would be a suitable food matrix to incorporate prebiotic and probiotic ingredients as a potential symbiotic food.

Energy consumption optimization of a continuous ice cream process

International Nuclear Information System (INIS)

González-Ramírez, J.E.; Leducq, D.; Arellano, M.; Alvarez, G.

2013-01-01

Highlights: • This work investigates potential energy savings of an ice cream freezer. • From a full load compressor to a variable speed compressor one in freezer. • 30% less of energy consumption. • It is possible to save between 11 and 14 MWh per year by optimizing freezers. - Abstract: This work investigates potential energy saves in an ice cream freezer by using a variable speed compressor and optimization’s methodology for operating conditions during the process. Two configurations to control the refrigeration capacity were analyzed, the first one, modifies the pressure through the pilot control valve (conventional refrigeration system) and the second one with a variable speed compressor, both with a float expansion valve. Variable speed compressor configuration has showed the highest coefficient of performance and around of 30% less of energy consumption than the conventional one. The optimization of operating conditions in order to minimize the energy consumption is also presented. It was calculated only in France, for all ice cream and sorbet production, it is possible to save energy between 11 and 14 MWh per year by optimizing the operation of the refrigeration system through a variable speed compressor configuration

Effect of Microbial Transglutaminase on Ice Cream Heat Resistance Properties – a Short Report

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Kasprzyk Iwona

2016-07-01

Full Text Available The objective of this study was to investigate the effect of the addition of transglutaminase (TG preparation Saprovia L ® (PMT TRADING Co. Ltd, Lodz, Poland on the properties of ice cream with 40 g/kg and 70 g/kg fat content. TG was added at a concentration of 2 U/g protein. We studied the effect of transglutaminase on fresh and 3-month-stored at -25°C ice cream. Ice cream mixes were prepared with 5 g/kg stabilizer. Melting test was performed after thermal shocks until the “1st drop” occurrence. The amount of effluent was measured within the 0-120 min time frame. We evaluated the appearance of the samples and carried out the TPA and compression analysis. The addition of the enzyme has increased the resistance of stored ice cream to repeated thermal shocks.

Development of Ice Cream with Improved Microbiological Safety and Acceptable Organoleptic Quality Using Irradiation

International Nuclear Information System (INIS)

Kim, H.J.; Byun, M.W.; Ham, J.S.; Jeong, S.G.; Ahn, J.N.; Jang, A.; Jo, C.

2007-01-01

To develop the manufacturing method of ice cream with microbiologically safe and proper sensory quality using irradiation for sensitive consumer, 3 different flavors, which were resistant to their flavors against irradiation, were selected and used for ice cream manufacturing to reduce the irradiation-induced off-flavor problem. The general composition was not different among treatments. Total aerobic bacteria were detected as 2.38, 1.23, 1.38, and 1.15 log CFU/g level in ice cream with control (no flavor added), spearmint, mint, and citrus flavor, respectively

Development of Job’s tears ice cream recipes with carrot juice and pumpkin paste

Directory of Open Access Journals (Sweden)

Wiwat Wangcharoen

2011-11-01

Full Text Available Carrot juice and pumpkin paste were used as ingredients in Job’s tears ice cream. Carrot juice or pumpkin paste added at 50% was equally preferred by 100 consumers compared to the original Job’s tears ice cream. The new types of ice cream were lower in antioxidant capacity and higher in total phenolic content but could still be considered as potential antioxidant products. Purchase intent was significantly increased (p<0.05 if consumers were informed about the nutritional and antioxidant capacity of these products.

Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream

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Zhang Jian

2017-09-01

Full Text Available Ice cream was prepared with exopolysaccharide (EPS-producing Lactobacillus plantarum YW11 by direct inoculation (DI, addition of pre-fermented skim milk (FSM, or addition of the lyophilized powder of the YW11 strain (LP into the ice cream mix. After 4 weeks of storage, viable counts of the YW11 strain decreased in all groups by 0.8–1.61 log cfu/g. Furthermore, ice cream made using the LP method showed the highest survival rate. The ice cream processing and storage conditions also affected the YW11 strain’s tolerance to acid and bile, with a decrease in survival rate of 38.8–63.2% and 10.8–51.8%, respectively. The degree of impact on the viability of strain YW11 was hardening>aging>freezing>storage (p<0.05. The YW11 strain produced a ropy EPS (up to 4.84 mg/g in the ice cream mix made using the DI and FSM methods; it was present as a fine porous matrix as observed by Cryo-SEM. Formation of the EPS together with changes in the pH of the ice cream mix caused increased viscosity (up to 131.0 mPa·s, overrun and meltdown, decreased destabilization of fat, and firmness of ice cream. Hydrocarbons, ketones, and benzenes were found to be the major volatiles in the fermented ice cream samples, which also had decreased levels of dodecane, characterized by the smell of dirt.

Avaliação do consumidor sobre sorvetes com xilitol Consumer evaluation of ice cream with xylitol

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Maria Cristina Antun Maia

2008-06-01

Full Text Available O presente trabalho objetivou avaliar, em primeiro lugar, a preferência dos consumidores pelas formulações de sorvetes (nata, morango e chocolate com sacarose contra formulações com xilitol, através de teste de comparação pareada com consumidores. A aceitabilidade dos sorvetes formulados com xilitol foi pesquisada considerando-se os seguintes atributos: aspecto geral, cor, consistência, doçura e sabor, além de procurar conhecer hábitos de consumo dos consumidores de sorvete e suas intenções de consumo. Os sorvetes adoçados com sacarose foram preferidos em comparação aos adoçados com xilitol, sendo que o sorvete de chocolate apresentou menor diferença sensorial, seguido do sorvete de morango e do de nata. A aceitabilidade dos sorvetes contendo xilitol foi considerada alta, obtendo para o aspecto geral dos sorvetes 91% para os sorvetes de morango, 88% para o sorvete de chocolate e 67% para o sorvete de nata, aceitabilidade esta considerada entre boa e ótima. Essa ótima aceitabilidade refletiu nos resultados da pesquisa de intenção de consumo, na qual o consumidor se mostrou bastante receptivo ao levar para sua casa qualquer um dos sabores de sorvete, principalmente o de chocolate, sabor esse preferido pelos consumidores consultados. Os resultados confirmam o potencial para comercialização dos sorvetes adoçados com xilitol, como mais uma opção para diabéticos e obesos.The aim of this study was to evaluate, firstly, consumer preference for ice cream formulations (cream, strawberry and chocolate sweetened with sucrose against formulations with xylitol, through paired comparison tests with consumers. The acceptability of the ice creams formulated with xylitol was also evaluated, considering the following attributes: overall aspect, colour, consistency, sweetness and flavour, in addition to observing consumer habits with respect to ice cream consumption and their purchase intention. The ice creams sweetened with sucrose

Effect of Chocobar Ice Cream Containing Bifidobacterium on Salivary Streptococcus mutans and Lactobacilli: A Randomised Controlled Trial.

Science.gov (United States)

Nagarajappa, Ramesh; Daryani, Hemasha; Sharda, Archana J; Asawa, Kailash; Batra, Mehak; Sanadhya, Sudhanshu; Ramesh, Gayathri

2015-01-01

To examine the effect of chocobar ice cream containing bifidobacteria on salivary mutans streptococci and lactobacilli. A double-blind, randomised controlled trial was conducted with 30 subjects (18 to 22 years of age) divided into 2 groups, test (chocobar ice cream with probiotics) and control (chocobar ice cream without probiotics). The subjects were instructed to eat the allotted chocobar ice cream once daily for 18 days. Saliva samples collected at intervals were cultured on Mitis Salivarius agar and Rogosa agar and examined for salivary mutans streptococci and lactobacilli, respectively. The Mann-Whitney U-test, Friedman and Wilcoxon signed-rank tests were used for statistical analysis. Postingestion in the test group, a statistically significant reduction (p ice cream containing probiotic bifidobacteria may reduce salivary levels of mutans streptococci in young adults.

The Effect of Combination Carrot Juice (Daucus carota L. and Hunkwee Flour in Manufacturing Kefir Ice Cream on Physical and Chemical Quality of Kefir Ice Cream

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Ilma Mahdiana

2017-03-01

Full Text Available The purpose of this research was to determine the best combination of carrot juice (CJ and hunkwee flour (HF on manufacturing of kefir ice cream. The method of this research was experiment with Completely Randomized Design, 4 treatments and 4 replication, the treatments were without carrot juice + HF 5% (P0, CJ 1.5% + HF 3.5% (P1, CJ 3% + HF 2% (P2, CJ 4.5% + HF 0.5% (P3, the presentage based on Ice Cream Mix (ICM. The variables measured were antioxidant activity, viscosity, total solid and organoleptic (textur, taste and aroma. The data was analized by using Analysis Of Variance (ANOVA continued by Honestly Significance Difference (HSD test. The result of this research showed that the combination of carrot juice and hunkwee flour gave highly significant difference effect (P0.05 on aroma. Conclusion: the combination of carrot juice 1.5% + hunkwee flour 3.5% (P1 in kefir ice cream gave the best result.

Natural antioxidant ice cream acutely reduces oxidative stress and improves vascular function and physical performance in healthy individuals.

Science.gov (United States)

Sanguigni, Valerio; Manco, Melania; Sorge, Roberto; Gnessi, Lucio; Francomano, Davide

2017-01-01

The formation of reactive oxygen species (ROS) contributes to the pathogenesis and progression of several diseases. Polyphenols have been shown to be beneficial against ROS. The aim of this study was to evaluate the effects of a natural antioxidant ice cream on oxidative stress, vascular function, and physical performance. In this controlled, single-blind, crossover study, 14 healthy individuals were randomized to consume 100 g of either antioxidant ice cream containing dark cocoa powder and hazelnut and green tea extracts or milk chocolate ice cream (control ice cream). Participants were studied at baseline and 2 h after ingesting ice cream. Serum polyphenols, antioxidant status (ferric-reducing ability of plasma [FRAP]), nitric oxide (NOx) bioavailability, markers of oxidative stress (determination of reactive oxygen metabolites [d-ROMs] and hydrogen peroxide [H 2 O 2 ]), endothelium function (flow-mediated dilation [FMD] and reactive hyperemia index [RHI]), and exercise tolerance (stress test) were assessed, and the double product was measured. Serum polyphenols (P ice cream ingestion. No changes were found after control ice cream ingestion. To our knowledge, this is the first study to demonstrate that a natural ice cream rich in polyphenols acutely improved vascular function and physical performance in healthy individuals through a reduction in oxidative stress. Copyright © 2016 Elsevier Inc. All rights reserved.

Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan.

Science.gov (United States)

Abdel-Haleem, Amal M H; Awad, R A

2015-10-01

The purpose of this paper is to investigate some quality attributes of low fat ice cream (LFIC) substituted with hulless barley flour (HBF) and barley ß-glucan (BBG). The methodology included in this paper is based on adding HBF (1, 2, 3 and 4 %) as a partial substitution of skim milk powder (SMP) and BBG (0.40 %) as a complete substitution of carboxy methyl cellulose (CMC). All mixes and resultant ice cream samples were evaluated for their physicochemical properties as well as the sensory quality attributes.The results indicated that substitution of SMP with HBF significantly increased total solids (TS), fat and crude fiber, while crude protein and ash significantly decreased in ice cream mixes. BBG exhibited the same manner of control. Specific gravity was gradually increased with adding HBFand BBG in the mixes and therefore the overrun percent was significantly changed in the resultant ice cream. Adding HBF in ice cream formula led to significant decrease in acidity with higher freezing point and the product showed higher ability to meltdown. BBG treatment showed the same trend of control. Values of flow time and viscosity significantly increased with increasing HBF in the ice cream mixes, but these values significantly decreased in BBG mix. The time required to freeze ice cream mixes was decreased with increasing the ratio of HBF but, increased in BBG treatment. The substitution of SMP with 1 and 2 % HBF significantly (P ≤ 0.05) enhanced sensory attributes of ice cream samples. While, BBG treatment achieved mild score and acceptability.

Filtrates and Residues: Ice Cream: Delicious Chemistry.

Science.gov (United States)

Martino, James

1983-01-01

An experiment involving preparation of ice cream is conducted after students complete units on solutions, atomic structure, molecular architecture, and bonding. The laboratory gives practical illustration of relation of physical properties to bond type and solution theory developed. Materials needed, procedures used, and questions asked are…

Evaluation of texture and colorimetric properties of irradiated ice cream

Energy Technology Data Exchange (ETDEWEB)

Rogovschi, Vladimir D.; Nunes, Thaise C.F.; Sagretti, Juliana M.A.; Fabbri, Adriana D.T.; Sabato, Susy F., E-mail: vladrogo@yahoo.com.br [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)

2013-07-01

The ice cream consists of an aerated suspension of fat and crystals in a concentrate sugar solution where other ingredients may be added provided that does not mis characterize the product. It is one of the most important product of the dairy industry. The ice cream is considered a high nutritional value food providing fat, carbohydrates, proteins, vitamins and mineral to its consumers. The aim of this study was to evaluate the effects of the gamma radiation process in the color and texture of milk based ice cream purchased at Sao Paulo retail market, Brazil. The samples were irradiated with doses of 1.0 and 2.0 kGy into isothermal boxes at {sup 6}0{sup C}o Multipurpose Irradiator (IPEN-CNEN/SP) at -72 °C and it was immediately stored at -10 °C until the moment of the analyses. The color parameter were L *, a * and b * using a CR-400 Minolta Colorimeter and the texture was analyzed using a Stable Micro Systems texture analyzer (model TA-TX Plus) equipped with a Multiple Puncture Probe. It was observed that the control and irradiated sample differs statistically for the texture analysis. In the color analysis it was observed that the L * parameter have increased less than 5.0 % between the control and 2.0 kGy sample. For the parameters a * and b * the value rose by 18 % and 2.31 %, respectively. The authors concluded that even with the statistical difference the gamma radiation can be applied in ice creams. (author)

Evaluation of texture and colorimetric properties of irradiated ice cream

International Nuclear Information System (INIS)

Rogovschi, Vladimir D.; Nunes, Thaise C.F.; Sagretti, Juliana M.A.; Fabbri, Adriana D.T.; Sabato, Susy F.

2013-01-01

The ice cream consists of an aerated suspension of fat and crystals in a concentrate sugar solution where other ingredients may be added provided that does not mis characterize the product. It is one of the most important product of the dairy industry. The ice cream is considered a high nutritional value food providing fat, carbohydrates, proteins, vitamins and mineral to its consumers. The aim of this study was to evaluate the effects of the gamma radiation process in the color and texture of milk based ice cream purchased at Sao Paulo retail market, Brazil. The samples were irradiated with doses of 1.0 and 2.0 kGy into isothermal boxes at 6 0 C o Multipurpose Irradiator (IPEN-CNEN/SP) at -72 °C and it was immediately stored at -10 °C until the moment of the analyses. The color parameter were L *, a * and b * using a CR-400 Minolta Colorimeter and the texture was analyzed using a Stable Micro Systems texture analyzer (model TA-TX Plus) equipped with a Multiple Puncture Probe. It was observed that the control and irradiated sample differs statistically for the texture analysis. In the color analysis it was observed that the L * parameter have increased less than 5.0 % between the control and 2.0 kGy sample. For the parameters a * and b * the value rose by 18 % and 2.31 %, respectively. The authors concluded that even with the statistical difference the gamma radiation can be applied in ice creams. (author)

Application of HACCP system in the ice cream production

Directory of Open Access Journals (Sweden)

Meho Bašić

2005-01-01

Full Text Available For enhancement of quality in all production segments, the ice cream factory «SA&JACOM» Sarajevo has made a decision to introduce a system of quality control and health safety for all of its products.Possible critical control points were analyzed and successfully specified, with hazard reduction to tolerant level, and in some cases with total hazard elimination. Using HACCP methodology, it is expected that the factory will produce the ice-creams with reliable preliminary established quality and accepted level of hygienic and health safety. All the activities are applied in a precise and documented way, so the products of this factory achieve trust of the customers and provide an official production certificate.

40 CFR 405.70 - Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory.

Science.gov (United States)

2010-07-01

... mix for ice cream and other frozen desserts subcategory. 405.70 Section 405.70 Protection of... PROCESSING POINT SOURCE CATEGORY Fluid Mix for Ice Cream and Other Frozen Desserts Subcategory § 405.70 Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory. The provisions...

Effects of locust bean gum and mono- and diglyceride concentrations on particle size and melting rates of ice cream.

Science.gov (United States)

Cropper, S L; Kocaoglu-Vurma, N A; Tharp, B W; Harper, W J

2013-06-01

The objective of this study was to determine how varying concentrations of the stabilizer, locust bean gum (LBG), and different levels of the emulsifier, mono- and diglycerides (MDGs), influenced fat aggregation and melting characteristics of ice cream. Ice creams were made containing MDGs and LBG singly and in combination at concentrations ranging between 0.0% to 0.14% and 0.0% to 0.23%, respectively. Particle size analysis, conducted on both the mixes and ice cream, and melting rate testing on the ice cream were used to determine fat aggregation. No significant differences (P ice cream mixes. However, higher concentrations of both LBG and MDG in the ice creams resulted in values that were larger than the control. This study also found an increase in the particle size values when MDG levels were held constant and LBG amounts were increased in the ice cream. Ice creams with higher concentrations of MDG and LBG together had the greatest difference in the rate of melting than the control. The melting rate decreased with increasing LBG concentrations at constant MDG levels. These results illustrated that fat aggregation may not only be affected by emulsifiers, but that stabilizers may play a role in contributing to the destabilization of fat globules. © 2013 Institute of Food Technologists®

Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture.

Science.gov (United States)

BahramParvar, Maryam; Tehrani, Mostafa Mazaheri; Razavi, Seyed M A; Koocheki, Arash

2015-03-01

This study aimed to obtain the optimum formulation for stabilizers in ice cream that could contest with blends presented nowadays. Thus, different mixtures of three stabilizers, i.e. basil seed gum, carboxymethyl cellulose, and guar gum, at two concentrations (0.15 % & 0.35 %) were studied using mixture design methodology. The influence of these mixtures on some properties of ice cream and the regression models for them were also determined. Generally, high ratios of basil seed gum in mixture developed the apparent viscosity of ice cream mixes and decreased the melting rate. Increasing proportion of this stabilizer as well as guar gum in the mixtures at concentration of 0.15 % enhanced the overrun of samples. Based on the optimization criteria, the most excellent combination was 84.43 % basil seed gum and 15.57 % guar gum at concentration of 0.15 %. This research proved the capability of basil seed gum as a novel stabilizer in ice cream stabilization.

Sensory Acceptability of Squash (Cucurbita Maximain Making Ice Cream

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Raymund B. Moreno

2015-02-01

Full Text Available - This experimental research was conducted to determine the sensory acceptability of mashed squash (Cucurbita Maxima of different proportions in making ice cream in terms of appearance, aroma, texture, taste and general acceptability. Five treatments were formulated in the study—four of which utilized mashed squash at various proportions and one treatment was used as the control variable which contains no mashed squash at all. The respondents of the study were the 20 Food Technology students and 10 faculty members of West Visayas State University Calinog Campus who were selected through random sampling. The respondents evaluated the finished products using a modified sensory evaluation score sheet based on Six Point Hedonic Scale. The statistical tools used were the means, standard deviation, Wilcoxon Signed Rank Test. The 0.01 alpha level was used as the criterion for acceptance or rejection of the null hypothesis. The result of the study led to the conclusion that there is a significant difference that existed in the level of acceptability of mashed squash in making ice cream in terms of appearance, aroma, and general acceptability, therefore the null hypothesis is rejected. However, no significant difference in the level of acceptability of using mashed squash in making ice cream in terms of taste and texture.

Process optimization and oxidative stability of omega-3 ice cream fortified with flaxseed oil microcapsules.

Science.gov (United States)

Gowda, Avinash; Sharma, Vivek; Goyal, Ankit; Singh, A K; Arora, Sumit

2018-05-01

Microencapsulated flaxseed oil powder (MFOP) was supplemented for the fortification of α-linolenic acid (ALA, ω-3 fatty acid) in ice cream. Processing parameters were optimized in terms of the stage of homogenization of ice-cream mix, level of fortification (3, 4 and 5%) and flavors (vanilla, butter scotch and strawberry). Data revealed that free fatty acids increased significantly during first 15 days in all the samples and then remained constant. Peroxide value and thiobarbituric acid value first increased up to 30 and 45 days, respectively; and then decreased followed by a gradual increase up to 120 days. Fatty acids profile showed 18.74-21.38% decrease in ALA content in fortified ice creams after 120 days. A serving of 100 g of freshly prepared functional ice cream was able to meet ~ 45% of the RDA (1.4 g ALA/day), which reduced to 35.37-36.56% on the end of storage i.e. 120 days. Overall, it can be concluded that MFOP was oxidative stable in ice-cream throughout the storage, which could be fortified successfully at 4% (w/w) level.

Quantitative bacterial examination and chemical evaluation of Diet, Club, and Ice-cream Sodas, Soft Drinks

International Nuclear Information System (INIS)

Watoo, M.K.S.; Watoo, F.S.; Kazi, T.G.; Tirmizi, S.A.; Iqbal, J.

2005-01-01

Diet, club, and ice cream sodas are flavored soft drinks consumed throughout the world, especially in summer seasons. This study has been undertaken to monitor the bacterial and chemical contamination of these national and international branded drinks procured from local markets. The isolated coliforms and microbes were E. coli Salmonella spp, Klebsiella spp, Enterobacter spp, Shigella spp, and Bacillus cereus. Diet and club sodas were less contaminated with microorganisms than were ice-cream sodas. Fifteen trace and toxic elements were identified with an atomic absorption spectrophotometer following the improved ash digestion method. The values of Nickel (Ni), (0.15 mg/L), (Pb) (0.28mg/L), Cadmium (Cd) (0.13mg/L) and Aluminum (Al) (0.76 mg/L) were higher than the (WHO) recommended limits. The concentrations of (Na, Fe, Pb) and Chromium (Cr) were higher in club sodas than diet and ice-cream sodas and the concentrations of Calcium (Ca), (Mn) in ice-cream sodas were also higher than diet and club sodas. Overall, the ice-cream sodas did not conform to the (WHO) standards allowed for safe ingestion of micro- and macro-metals in various drinks. (author)

Effect of fat level on the perception of five flavor chemicals in ice cream with or without fat mimetics by using a descriptive test.

Science.gov (United States)

Liou, B K; Grün, I U

2007-10-01

Fat mimetics are commonly used in the manufacture of low-fat and fat-free ice creams. However, the use of fat mimetics affects flavor and texture characteristics of ice cream, which results in decreased overall acceptability by consumers. The initial objective of this study was to investigate the release behavior of 5 strawberry flavor compounds in ice creams with Simplesse((R)), Litesse((R)), and Litesse((R))/Simplesse((R)) mixes using descriptive analysis. Fat mimetics and flavor formulation significantly influenced the perception of Furaneoltrade mark (cooked sugar flavor), alpha-ionone (violet flavor), and gamma-undecalactone (peach flavor), but there was no interaction between ice cream type and flavor formulation for the 3 flavors. Furaneol and ethyl-3-methyl-3-phenylglycidate (candy flavor) were perceived more strongly in full-fat ice cream, while cis-3-hexen-1-ol (grassy flavor), alpha-ionone, and gamma-undecalactone were perceived more strongly in low-fat ice cream. Ice creams with Simplesse and full-fat ice cream had similar sensory characteristics, while ice creams with Litesse were similar to low-fat ice creams in flavor characteristics, and ice creams with Litesse/Simplesse mixes were closer in flavor profile to low-fat ice cream but had similar texture properties to those of full-fat ice cream. Simplesse was found to be a better fat mimetic for duplicating the flavor profiles and mouthfeel of full-fat ice cream.

Sensorial and fatty acid profile of ice cream manufactured with milk of crossbred cows fed palm oil and coconut fat.

Science.gov (United States)

Corradini, S A S; Madrona, G S; Visentainer, J V; Bonafe, E G; Carvalho, C B; Roche, P M; Prado, I N

2014-11-01

This work was carried out to study the nutritional quality of milk of cows fed palm oil (PAL) or coconut fat (COC), and the use of that milk as raw material for ice cream production. Three treatments were tested with 23 healthy cows: control (CON), PAL, and COC. The milk was collected at d 21 and 36 of the experimental diet. Proximate composition (moisture, ash, fat, protein, and carbohydrates) and fatty acid composition were evaluated on milk and ice cream, and sensorial analysis, color (lightness, green/red, and blue/yellow), overrun, and texture were evaluated on the ice cream. Fatty acids present in milk and ice cream were determined by gas chromatography. Sensory analysis results showed that the ice cream acceptability index was above 70%. No difference was observed for proximate composition in milk and ice cream. Chromatographic analysis showed an increase in saturated fatty acid concentration in CON and lower levels in PAL; polyunsaturated fatty acid concentration was higher in PAL and lower in CON, in milk and ice cream; monounsaturated fatty acid concentration in milk was higher in PAL and lower in CON but no difference was found in ice cream. Comparing n-3 content in milk and ice cream, we observed that PAL had higher levels than CON and COC. The results indicate that it is feasible to add sources of fat to the animal feed for fatty acid composition modulation of milk and ice cream. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

40 CFR 405.80 - Applicability; description of the ice cream, frozen desserts, novelties and other dairy desserts...

Science.gov (United States)

2010-07-01

... cream, frozen desserts, novelties and other dairy desserts subcategory. 405.80 Section 405.80 Protection... PRODUCTS PROCESSING POINT SOURCE CATEGORY Ice Cream, Frozen Desserts, Novelties and Other Dairy Desserts Subcategory § 405.80 Applicability; description of the ice cream, frozen desserts, novelties and other dairy...

21 CFR 135.110 - Ice cream and frozen custard.

Science.gov (United States)

2010-04-01

...) of this section, the name of the food is “frozen custard” or “french ice cream” or “french custard... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Ice cream and frozen custard. 135.110 Section 135.110 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED...

21 CFR 133.169 - Pasteurized process cheese.

Science.gov (United States)

2010-04-01

...) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.169 Pasteurized process cheese. (a)(1) Pasteurized process cheese is... two or more varieties, except cream cheese, neufchatel cheese, cottage cheese, lowfat cottage cheese...

Ice-cream consumption, tendency toward overeating, and personality

NARCIS (Netherlands)

van Strien, T

2000-01-01

OBJECTIVE: The exploration of the mechanisms underlying the tendency toward overeating by investigating the Dutch Eating Behavior Questionnaire (DEBQ)/Revised Eating Disorders Inventory (EDI-R) disinhibition, in sequence to the milkshake-ice cream study (van Strien, Cleven, and Schippers, in press).

Research of Wheat Germ Foaming Capacity in Dairy Ice-Cream Composition

Directory of Open Access Journals (Sweden)

V.V. Martich

2013-09-01

Full Text Available Surface activity of grain component in model systems and in the milk ice cream is investigated. It is found that increase of wheat germ comtent in model systems and mixtures leads to a corresponding decrease in surface tension in the presence of surface-active plant protein. The expediency of previous frying and shredding of plant material to improve its foaming ability in the milk mixtures is proved. The need of wheat germ hydration before its use to improve functional and technological properties in the ice cream is confirmed.

A customer value analysis of Taiwan ice cream market: a means-end chain approach across consumption situations.

Science.gov (United States)

Chen, Yan-Kwang; Tsai, Pei-Shan; Chiu, Fei-Rung

2015-01-01

In the highly competitive market, it is increasingly hard for ice cream stores to develop creative marketing strategies to retain existing customers and attract new ones. This study applies the means-end chain approach to identify the customer value, consequences, and attributes of ice cream and to suggest useful information for ice cream sellers to develop differential marketing strategies across various consumption situations (i.e. on a date, gathering with friends, craving for ice cream). This study conducted one-on-one in-depth interviews with participants. The interview content was subsequently analyzed and coded to produce an implication matrix and a hierarchical value map, which was further used to determine customers' value perceptions. The results indicate the terminal values of the highest strength comprised economy, pleasure, and efficiency. Pleasure was emphasized among consumers who were on a date or gathering with friends, whereas satisfaction was emphasized among consumers who craved ice cream. Based on the results, the study also provides suggestions to the industry and future researchers.

Determination of HCME 3-D parameters using a full ice-cream cone model

Science.gov (United States)

Na, Hyeonock; Moon, Yong-Jae; Lee, Harim

2016-05-01

It is very essential to determine three dimensional parameters (e.g., radial speed, angular width, source location) of Coronal Mass Ejections (CMEs) for space weather forecast. Several cone models (e.g., an elliptical cone model, an ice-cream cone model, an asymmetric cone model) have been examined to estimate these parameters. In this study, we investigate which cone type is close to a halo CME morphology using 26 CMEs: halo CMEs by one spacecraft (SOHO or STEREO-A or B) and as limb CMEs by the other ones. From cone shape parameters of these CMEs such as their front curvature, we find that near full ice-cream cone type CMEs are much closer to observations than shallow ice-cream cone type CMEs. Thus we develop a new cone model in which a full ice-cream cone consists of many flat cones with different heights and angular widths. This model is carried out by the following steps: (1) construct a cone for given height and angular width, (2) project the cone onto the sky plane, (3) select points comprising the outer boundary, and (4) minimize the difference between the estimated projection speeds with the observed ones. By applying this model to 12 SOHO/LASCO halo CMEs, we find that 3-D parameters from our method are similar to those from other stereoscopic methods (a geometrical triangulation method and a Graduated Cylindrical Shell model) based on multi-spacecraft data. We are developing a general ice-cream cone model whose front shape is a free parameter determined by observations.

DESENVOLVIMENTO DE CREAM CHEESE SIMBIÓTICO: CARACTERIZAÇÃO E PERFIL LIPÍDICO COM ÊNFASE EM ÁCIDO LINOLÉICO CONJUGADO

OpenAIRE

Larissa de Lima Alves

2009-01-01

Derivados lácteos compõem a maior parte dos alimentos funcionais disponíveis no mercado. Queijos frescos são propícios à adição de probióticos por seu pH, acidez e umidade favoráveis. O objetivo deste estudo foi avaliar o potencial do cream cheese em atuar como condutor de probióticos, as características físico-químicas, microbiológicas e sensoriais e o perfil lipídico do produto quando adicionado de prebiótico e probióticos. As formulações de cream cheese foram elaboradas com adição de difer...

Ice cream safety in the Dubrovnik area in the period 2006-2008

Directory of Open Access Journals (Sweden)

Jakov Zadre

2010-03-01

Full Text Available From the epidemiological point of view, ice cream is a very risky foodstuff, which is illustrated by the fact that in 2006, 18.6% (520/2796 of samples from the entire Croatian market were microbiologically unsafe and, therefore, not in compliance with food safety standards. With regards to farreaching health-related, as well as economical and promotional consequences of an alimentary infection and intoxication in the peak tourist season, the aim of this paper was to monitor the microbiological safety of ice-cream from 9 ice-cream parlours in the Dubrovnik city area during three calendar years. During 2006, 13.58% (11/70 of samples were found unsafe. The following bacteria were detected in the samples, which is a sign of non-compliance with food safety standards: representatives of family Enterobacteriaceae in 8 samples (9.87%, Staphylococcus aureus in 3 samples (3.7% and aerobic mesophillic bacteria in 3 samples (3.7%. During 2007, 13.86% (14/87 of samples were not in compliance with food safety standards due to the presence of representatives of family Enterobacteriaceae in 13 samples (12.87% and aerobic mesophillic bacteria in 2 samples (1.98%. In 2008, 9.46% (7/67 of samples were not in compliance with food safety standards due to the presence of representatives of family Enterobacteriaceae in 6 samples (8.1%, aerobic mesophillic bacteria in 2 samples (2.7% and Staphylococcus aureus in 1 sample (1.35%. Neither Salmonella spp. nor Listeria monocytogenes were isolated from any sample. The results indicate an improvement of microbiological safety of ice-cream. Moreover, it is necessary to pay more attention to hygiene during the production, storage and handling of ice-cream in order to further reduce the number of negative samples in which the presence of representatives of family Enterobacteriaceae is recorded.

Determination of CME 3D parameters based on a new full ice-cream cone model

Science.gov (United States)

Na, Hyeonock; Moon, Yong-Jae

2017-08-01

In space weather forecast, it is important to determine three-dimensional properties of CMEs. Using 29 limb CMEs, we examine which cone type is close to a CME three-dimensional structure. We find that most CMEs have near full ice-cream cone structure which is a symmetrical circular cone combined with a hemisphere. We develop a full ice-cream cone model based on a new methodology that the full ice-cream cone consists of many flat cones with different heights and angular widths. By applying this model to 12 SOHO/LASCO halo CMEs, we find that 3D parameters from our method are similar to those from other stereoscopic methods (i.e., a triangulation method and a Graduated Cylindrical Shell model). In addition, we derive CME mean density (ρmean=Mtotal/Vcone) based on the full ice-cream cone structure. For several limb events, we determine CME mass by applying the Solarsoft procedure (e.g., cme_mass.pro) to SOHO/LASCO C3 images. CME volumes are estimated from the full ice-cream cone structure. From the power-law relationship between CME mean density and its height, we estimate CME mean densities at 20 solar radii (Rs). We will compare the CME densities at 20 Rs with their corresponding ICME densities.

Ice Cream/I Scream for YA Books

Science.gov (United States)

Gallo, Don

2010-01-01

From a 40-year perspective, Don Gallo examines the field of young adult literature, comparing it to ice cream--its various flavors and levels of richness. The article proclaims the profundity of the field and the quality of its writers, summarizes historical highlights, defends it against its detractors, and explains the importance of helping…

Experimental provocation of 'ice-cream headache' by ice cubes and ice water.

Science.gov (United States)

Mages, Stephan; Hensel, Ole; Zierz, Antonia Maria; Kraya, Torsten; Zierz, Stephan

2017-04-01

Background There are various studies on experimentally provoked 'ice-cream headache' or 'headache attributed to ingestion or inhalation of a cold stimulus' (HICS) using different provocation protocols. The aim of this study was to compare two provocation protocols. Methods Ice cubes pressed to the palate and fast ingestion of ice water were used to provoke HICS and clinical features were compared. Results The ice-water stimulus provoked HICS significantly more often than the ice-cube stimulus (9/77 vs. 39/77). Ice-water-provoked HICS had a significantly shorter latency (median 15 s, range 4-97 s vs. median 68 s, range 27-96 s). There was no difference in pain localisation. Character after ice-cube stimulation was predominantly described as pressing and after ice-water stimulation as stabbing. A second HICS followed in 10/39 (26%) of the headaches provoked by ice water. Lacrimation occurred significantly more often in volunteers with than in those without HICS. Discussion HICS provoked by ice water was more frequent, had a shorter latency, different pain character and higher pain intensity than HICS provoked by ice cubes. The finding of two subsequent HICS attacks in the same volunteers supports the notion that two types of HICS exist. Lacrimation during HICS indicates involvement of the trigeminal-autonomic reflex.

Mangaba (Hancornia speciosa Gomez ice cream prepared with fat replacers and sugar substitutes

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Grazielle Gebrim Santos

2012-09-01

Full Text Available The effect of replacing shortening and sugar on the physical and chemical properties of mangaba ice cream and its acceptability were evaluated. Ice cream formulations were tested with the following fat replacers: Selecta Light, Litesse, and Dairy Lo and the following sugar substitutes: Lactitol and Splenda. All formulations were subjected to physical, chemical, and microbiological analyses and evaluated by acceptability tests. In the sensory analysis, it was observed a larger acceptance of the formulations containing Selecta Light (SL and the combination of Litesse, Lactiol, and Splenda (LLS. The largest reduction in total energetic value (50% was observed in the formulation LLS. The use of fat and/or sugar substitutes caused a reduction in the air incorporation (overrun and affected viscosity. The highest melting speed was observed in the formulation with Dairy-Lo, Lactitol, and Splenda. All formulations showed good levels of global acceptability and appearance. The substitution of shortening for fat replacers caused a reduction in air incorporation and changes in ice-cream viscosity. The low-fat mangaba ice-cream elaborated with Selecta Light was the best formulation in terms of viscosity and air incorporation when compared with the control. It also showed a good level of acceptability and low fat content.

Effect of Encapsulation on Viability of Bifidobacterium longum CFR815j and Physiochemical Properties of Ice Cream.

Science.gov (United States)

Kataria, Ankita; Achi, Sajan C; Halami, Prakash M

2018-06-01

The health beneficial attributes of bifidobacteria and its safe association with the host gut has increased its significance as a probiotic. However delivering probiotic bifidobacteria with Minimum Biological Value (MBV) through product has always been a challenge. In the present study, an attempt was made to maintain the viability of native isolate of Bifidobacterium longum CFR 815j and deliver through ice-cream. B. longum CFR815j was microencapsulated in alginate starch capsules by emulsification followed by evaluation of bead stability in simulated gastrointestinal conditions. After incorporation in ice-cream, the effect on chemical properties, sensory parameters and meltdown characteristics of the product were also evaluated. Survival studies of B. longum revealed higher counts than 10 7 in the product which is essential for probiotic bacteria to exhibit beneficial effect. Further, all the properties of this ice-cream were comparable to the regular ice-cream. Our studies conclude that encapsulation was able to maintain the requisite MBV of bifidobacteria in ice-cream without affecting the sensory characteristics.

The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream.

Science.gov (United States)

Balthazar, Celso F; Silva, Hugo L A; Esmerino, Erick A; Rocha, Ramon S; Moraes, Jeremias; Carmo, Mariana A V; Azevedo, Luciana; Camps, Ihosvany; K D Abud, Yuri; Sant'Anna, Celso; Franco, Robson M; Freitas, Mônica Q; Silva, Marcia C; Raices, Renata S L; Escher, Graziela B; Granato, Daniel; Senaka Ranadheera, C; Nazarro, Filomena; Cruz, Adriano G

2018-04-25

The effect of the Lactobacillus casei 01 and inulin addition on sheep milk ice cream during storage (-18 °C, 150 days) was investigated. Control, probiotic and synbiotic ice cream (10% w/w sheep milk cream; 10% w/w sheep milk cream, L. casei 01, 6 log CFU/mL; 10% w/w inulin, L. casei 01, 6 log CFU/mL, respectively) were manufactured. Microbiological counts (probiotic count, survival after in vitro gastrointestinal resistance, Caco-2 cell adhesion), bioactivity and microstructure were analysed. Physical and textural characteristics, colour parameters, thermal analysis and organic acids/volatile compounds were also evaluated. All formulations supported L. casei 01 viability and maintained above the minimum therapeutic level (>6 log CFU/mL) during storage. Inulin did not affect L. casei 01 survival after the passage through simulated gastrointestinal tract and adhesion to Caco-2 cells while improved the ACE-inhibitory and antioxidant activity. L. casei 01 addition produced several volatile compounds, such as carboxylic acids, alcohols, aldehydes and ketones. Also, scanning electron microscopy showed an interaction between probiotic bacteria and inulin fibre on synbiotic ice cream and the adhesion of L. casei to Caco-2 cells was observed. Copyright © 2017 Elsevier Ltd. All rights reserved.

Influence of high power ultrasound on rheological and foaming properties of model ice-cream mixtures

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Verica Batur

2010-03-01

Full Text Available This paper presents research of the high power ultrasound effect on rheological and foaming properties of ice cream model mixtures. Ice cream model mixtures are prepared according to specific recipes, and afterward undergone through different homogenization techniques: mechanical mixing, ultrasound treatment and combination of mechanical and ultrasound treatment. Specific diameter (12.7 mm of ultrasound probe tip has been used for ultrasound treatment that lasted 5 minutes at 100 percent amplitude. Rheological parameters have been determined using rotational rheometer and expressed as flow index, consistency coefficient and apparent viscosity. From the results it can be concluded that all model mixtures have non-newtonian, dilatant type behavior. The highest viscosities have been observed for model mixtures that were homogenizes with mechanical mixing, and significantly lower values of viscosity have been observed for ultrasound treated ones. Foaming properties are expressed as percentage of increase in foam volume, foam stability index and minimal viscosity. It has been determined that ice cream model mixtures treated only with ultrasound had minimal increase in foam volume, while the highest increase in foam volume has been observed for ice cream mixture that has been treated in combination with mechanical and ultrasound treatment. Also, ice cream mixtures having higher amount of proteins in composition had shown higher foam stability. It has been determined that optimal treatment time is 10 minutes.

Influence of transglutaminase treatment on the physicochemical, rheological, and melting properties of ice cream prepared from goat milk

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Hatice Şanlidere Aloğlu

2018-01-01

Full Text Available This study was conducted to evaluate the effects of the transglutaminase enzyme on the physicochemical characteristics, overrun, melting resistance, rheological and sensorial properties of ice cream made from goat’s milk. Different enzyme units (0.5, 1, 2, and 4 U/g milk protein and treatment times (20 min and 60 min were applied to determine the optimum process conditions. Treatment of the transglutaminase in the ice cream mix significantly affected the rheological and melting properties of the ice cream samples. The samples prepared with higher enzyme units and enzyme-treatment times showed higher melting resistance, consistency index, and viscoelastic modulus (G’ than the ice cream mix. The correlation coefficient between melting resistance and viscoelastic modulus was found to be high (0.76. The apparent viscosity of all samples decreased with increasing the shear rate, indicating that all samples exhibited non-Newtonian shear thinning flow behavior. The sensory, overrun, and physicochemical properties of samples were not affected by the enzyme treatment. This study showed that treatment times and enzyme units are essential factors in the processing of the transglutaminase enzyme for improving the rheological and melting properties of ice cream mixes. Another significant result was that desired melting resistance could be achieved for ice cream with lower stabilizer and fat content.

Improvement of the Physical and Oxidative Stability Characteristics of Ice Cream through Interesterified Moringa Oleifera Oil

International Nuclear Information System (INIS)

Nadeem, M.; Ullah, R.; Ullah, A.

2016-01-01

This study aimed to investigate the effect of high melting point interesterified M. oleifera oil (35.6 degree centigrade) with substantial amount of unsaturated fatty acids on physicochemical and oxidative stability characteristics of ice cream. Of the 10 percent fat in the ice cream, 30 percent was replaced by interesterified M. oleifera oil at three levels i.e. 10, 20 and 30 percent (T1, T2 and T3, respectively). Oleic acid increased from 26.55 percent to 31.69 percent, 36.94 percent and 42.15 percent in T1, T2 and T3 with no effect on melting time, compositional attributes and free fatty acid content of ice cream (P>0.05). Supplementation of ice cream with interesterified M. oleifera oil inhibited the autoxidation process in ice cream during 3 months storage period (P<0.05).The loss of oleic and linoleic acid in fresh and 3 months stored control and T2 was 26.55 percent, 24.15 percent, 26.39% percent and 1.93 percent, 1.24 percent and 1.79 percent, respectively. Peroxide value of three months stored control and T3 was 1.12 and 0.39 (meqO2/kg). The overall acceptability score of T2 was 80% of the total score (9). (author)

Nutritional composition, glycemic index, glycemic load, and organoleptical quality of glucomannan-enriched soy milk ice cream

Science.gov (United States)

Sa'adah, S.; Candra, O. M.; Nugrahani, G.; Pramono, A.; Afifah, D. N.

2018-01-01

Over the past decades, the number of childhood obesity cases has increased significantly, which led to an increase in the number of adults suffering from degenerative diseases such as diabetes mellitus (DM). Glucomannan-Enriched Soy Milk Ice Cream (GSMIC) may prevent obesity in children. The aim of the study was to test the level of carbohydrates, protein, fat, dietary fiber, glycemic index, glycemic load, and organoleptic quality of GSMIC. This experiment used a completely randomized design to test three formulations of glucomannan flour and soy milk (0.5%, 1.5%, and 2.5%). The products were tested for nutritional composition, and evaluated on glycemic index, glycemic load, and organoleptic quality. GSMIC 2.5% had higher levels of dietary fiber and high carbohydrate, protein, and fat content compared to ice cream (3.99%, 30.7%, 1.50%, 1.33%, respectively). The glycemic index of ice cream and 2.5% GSMIC were 75.83 (75%) and 51.48 (51%), respectively, while the glycemic load of ice cream and 2.5% GSMIC were 9.04 and 11.61, respectively. Based on the organoleptic analysis, formulation preferred by the panellists was 2.5% glucomannan flour. Glucomannan flour affected the level of carbohydrates, protein, fat, dietary fiber, glycemic index, glycemic load, and organoleptic quality in soy milk ice cream.

Detection of microbial concentration in ice-cream using the impedance technique.

Science.gov (United States)

Grossi, M; Lanzoni, M; Pompei, A; Lazzarini, R; Matteuzzi, D; Riccò, B

2008-06-15

The detection of microbial concentration, essential for safe and high quality food products, is traditionally made with the plate count technique, that is reliable, but also slow and not easily realized in the automatic form, as required for direct use in industrial machines. To this purpose, the method based on impedance measurements represents an attractive alternative since it can produce results in about 10h, instead of the 24-48h needed by standard plate counts and can be easily realized in automatic form. In this paper such a method has been experimentally studied in the case of ice-cream products. In particular, all main ice-cream compositions of real interest have been considered and no nutrient media has been used to dilute the samples. A measurement set-up has been realized using benchtop instruments for impedance measurements on samples whose bacteria concentration was independently measured by means of standard plate counts. The obtained results clearly indicate that impedance measurement represents a feasible and reliable technique to detect total microbial concentration in ice-cream, suitable to be implemented as an embedded system for industrial machines.

21 CFR 135.115 - Goat's milk ice cream.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Goat's milk ice cream. 135.115 Section 135.115 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FROZEN DESSERTS Requirements for Specific Standardized Frozen Desserts § 135.115...

Evaluation of microbial hazards during creamy cream cheese processing

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Joanna Żukowska

2015-04-01

Full Text Available The purpose of the work was to identify the potential microbial hazards that may occur during the manufacturing process of creamy cream cheese, and to present the means of their elimination or minimization. The analysis demonstrated that among the most crucial stages that should be particularly monitored are: the quality of raw materials, the control of pasteurization and souring parameters as well as temperature of product packaging, ensuring proper storage conditions of the finished product and hygiene throughout the production. Of these, the most critical step in the entire process (critical control points - CCP is a heat treatment process which is pasteurization. On the basis of the analysis, it can be concluded that the monitoring of such a process and consistent adherence to Operational Pre-Condition Pro-grams at the thermisation and centrifuging and later packaging, can help guarantee a safe product and its long shelf life.

The use of ice-cream to reduce inferior and liver uptake of 99mTc Sestamibi

International Nuclear Information System (INIS)

Williams, R.C.; Jost, G.M.

2002-01-01

Aim: To determine if ice-cream has any role in reducing the main drawback of sestamibi imaging namely inferior and liver uptake of sestamibi in myocardial imaging. This inferior uptake from, Stomach, Loops of Bowel and Left Lobe of liver can make interpretation difficult Can obscure a defect in the inferior margin of the heart and Hot inferior uptake can produce false adjacent cold defect when using a Fourier kernel. Material and Methods: To remove the confounding factor of various 'stress' regimes adenosine exercise and Dobutamine, only resting Sestamibi scans were examined. Patients where Given ice cream on a stick (ice covered) just prior to injection Imaged at 90 mins post injection of 500 Mbq Tc99m Sestamibi with > 90% purity, using eccentric non-elliptical non circular orbit to maximise resolution, for 18 mins with 2 heads. Processing: Reconstruct (for this purpose) with a butterworth filter of 0.4 and a power factor of 2. Sum all coronal views: Make a rectangular ROI covering the inferior 1/2 or the myocardium. Duplicate this ROI and place at same vertical position over highest activity region of liver. Duplicate region and place immediately underneath cardiac region. Create a BGD region of interest between heart and liver. Data: Ratios of heart to liver and inferior to heart are created with and without background correction. Results: Summary: Ice cream reduces the inferior uptake of Sestamibi by 30%. Ice cream reduces the liver uptake by 14%. Conclusion: Given: The low risk of an ice cream intervention. The high acceptance by patients. The low cost. The effect on inferior uptake. The possible effect on liver uptake. I would recommend the use of Ice Cream for all Myocardial Sestamibi Imaging

The potential application of rice bran wax oleogel to replace solid fat and enhance unsaturated fat content in ice cream.

Science.gov (United States)

Zulim Botega, Daniele C; Marangoni, Alejandro G; Smith, Alexandra K; Goff, H Douglas

2013-09-01

The development of structure in ice cream, characterized by its smooth texture and resistance to collapse during melting, depends, in part, on the presence of solid fat during the whipping and freezing steps. The objective of this study was to investigate the potential application of 10% rice bran wax (RBW) oleogel, comprised 90% high-oleic sunflower oil and 10% RBW, to replace solid fat in ice cream. A commercial blend of 80% saturated mono- and diglycerides and 20% polysorbate 80 was used as the emulsifier. Standard ice cream measurements, cryo-scanning electron microscopy (cryo-SEM), differential scanning calorimetry (DSC), and transmission electron microscopy (TEM) were used to evaluate the formation of structure in ice cream. RBW oleogel produced higher levels of overrun when compared to a liquid oil ice cream sample, creating a lighter sample with good texture and appearance. However, those results were not associated with higher meltdown resistance. Microscopy revealed larger aggregation of RBW oleogel fat droplets at the air cell interface and distortion of the shape of air cells and fat droplets. Although the RBW oleogel did not develop sufficient structure in ice cream to maintain shape during meltdown when a mono- and diglycerides and polysorbate 80 blend was used as the emulsifier, micro- and ultrastructure investigations suggested that RBW oleogel did induce formation of a fat globule network in ice cream, suggesting that further optimization could lead to an alternative to saturated fat sources for ice cream applications. © 2013 Institute of Food Technologists®

Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization.

Science.gov (United States)

Dertli, Enes; Toker, Omer S; Durak, M Zeki; Yilmaz, Mustafa T; Tatlısu, Nevruz Berna; Sagdic, Osman; Cankurt, Hasan

2016-01-20

This study aimed to investigate the role of in situ exopolysaccharide (EPS) production by EPS(+)Streptococcus thermophilus strains on physicochemical, rheological, molecular, microstructural and sensory properties of ice cream in order to develop a fermented and consequently functional ice-cream in which no stabilizers would be required in ice-cream production. For this purpose, the effect of EPS producing strains (control, strain 1, strain 2 and mixture) and fermentation conditions (fermentation temperature; 32, 37 and 42 °C and time; 2, 3 and 4h) on pH, S. thermophilus count, EPS amount, consistency coefficient (K), and apparent viscosity (η50) were investigated and optimized using single and multiple response optimization tools of response surface methodology. Optimization analyses indicated that functional ice-cream should be fermented with strain 1 or strain mixture at 40-42 °C for 4h in order to produce the most viscous ice-cream with maximum EPS content. Optimization analysis results also revealed that strain specific conditions appeared to be more effective factor on in situ EPS production amount, K and η50 parameters than did fermentation temperature and time. The rheological analysis of the ice-cream produced by EPS(+) strains revealed its high viscous and pseudoplastic non-Newtonian fluid behavior, which demonstrates potential of S. thermophilus EPS as thickening and gelling agent in dairy industry. FTIR analysis proved that the EPS in ice-cream corresponded to a typical EPS, as revealed by the presence of carboxyl, hydroxyl and amide groups with additional α-glycosidic linkages. SEM studies demonstrated that it had a web-like compact microstructure with pores in ice-cream, revealing its application possibility in dairy products to improve their rheological properties. Copyright © 2015. Published by Elsevier Ltd.

Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability.

Science.gov (United States)

Akalın, A S; Kesenkas, H; Dinkci, N; Unal, G; Ozer, E; Kınık, O

2018-01-01

This study evaluated the effect of 5 dietary fibers (apple, orange, oat, bamboo, and wheat) on the physicochemical, rheological, and textural characteristics; sensory properties; and culture viability of probiotic ice cream stored at -18°C for 180 d. The presence of orange and apple fibers increased the titratable acidity, decreased the lightness (color) value of the ice creams, and enhanced the red and yellow coloration. Compared with the control sample, the consistency indices and apparent viscosities of the experimental samples increased with the addition of all dietary fibers except oat fiber. The highest viscosity was obtained in the sample fortified with apple fiber, whereas the ice cream containing orange fiber showed the highest hardness after d 60 of storage. The addition of orange and apple fibers significantly increased melting resistance; however, panelists did not generally like these samples in terms of taste-flavor. All ice creams had viable counts of Lactobacillus acidophilus of ≥7 log cfu/g during storage except the samples with orange and bamboo fiber. Bifidobacterium lactis counts were also found to be >6 log cfu/g in those samples until d 150 of storage. Copyright © 2018 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

The implementation of HACCP management system in a chocolate ice cream plant

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Junchao Lu

2014-09-01

Full Text Available To guarantee the safety of chocolate ice cream production, the Hazard Analysis Critical Control Points (HACCP system was applied to the production process. The biological, chemical, and physical hazards that may exist in every step of chocolate ice cream production were identified. In addition, the critical control points were selected and the critical limits, monitoring, corrective measures, records, and verifications were established. The critical control points, which include pasteurization and freezing, were identified. Implementing the HACCP system in food manufacturing can effectively ensure food safety and quality, expand the market, and improve the manufacturers' management level.

Listeria monocytogenes Growth Kinetics in Milkshakes Made from Naturally and Artificially Contaminated Ice Cream

OpenAIRE

Salazar, Joelle K.; Bathija, Vriddi M.; Carstens, Christina K.; Narula, Sartaj S.; Shazer, Arlette; Stewart, Diana; Tortorello, Mary Lou

2018-01-01

This study assessed the growth of Listeria monocytogenes in milkshakes made using the process-contaminated ice cream associated with a listeriosis outbreak in comparison to milkshakes made with artificially contaminated ice cream. For all temperatures, growth kinetics including growth rates, lag phases, maximum populations, and population increases were determined for the naturally and artificially derived contaminants at 5, 10, 15, and 25°C storage for 144 h. The artificially inoculated L. m...

Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream

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Filiz Yangılar

2015-01-01

Full Text Available In the present study, possible eff ects of the addition of banana flour at different mass fractions (1 and 2 % are investigated on physical (overrun, viscosity, chemical (dry matter, fat and ash content, acidity, pH, water and oil holding capacity and colour, mineral content (Ca, K, Na, P, S, Mg, Fe, Mn, Zn and Ni and sensory properties of ice cream. Fibre-rich banana pieces were found to contain 66.8 g per 100 g of total dietary fibre, 58.6 g per 100 g of which were insoluble dietary fi bre, while 8.2 g per 100 g were soluble dietary fi bre. It can be concluded from these results that banana is a valuable dietary fi bre source which can be used in food production. Flour obtained from green banana pulp and peel was found to have signifi cant (p<0.05 effect on the chemical composition of ice creams. Sulphur content increased while calcium content decreased in ice cream depending on banana flour content. Sensory results indicated that ice cream sample containing 2 % of green banana pulp flour received the highest score from panellists.

Recovery of biogas as a source of renewable energy from ice-cream production residues and wastewater.

Science.gov (United States)

Demirel, Burak; Orok, Murat; Hot, Elif; Erkişi, Selin; Albükrek, Metin; Onay, Turgut T

2013-01-01

Proper management of waste streams and residues from agro-industry is very important to prevent environmental pollution. In particular, the anaerobic co-digestion process can be used as an important tool for safe disposal and energy recovery from agro-industry waste streams and residues. The primary objective of this laboratory-scale study was to determine whether it was possible to recover energy (biogas) from ice-cream production residues and wastewater, through a mesophilic anaerobic co-digestion process. A high methane yield of 0.338 L CH4/gCOD(removed) could be achieved from anaerobic digestion of ice-cream wastewater alone, with almost 70% of methane in biogas, while anaerobic digestion of ice-cream production residue alone did not seem feasible. When wastewater and ice-cream production residue were anaerobically co-digested at a ratio of 9:1 by weight, the highest methane yield of 0.131 L CH4/gCOD(removed) was observed. Buffering capacity seemed to be imperative in energy recovery from these substrates in the anaerobic digestion process.

Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM).

Science.gov (United States)

Azari-Anpar, M; Soltani Tehrani, N; Aghajani, N; Khomeiri, M

2017-01-01

In this study, effect of Qodume shahri ( Lepidium perfoliatum ) and cress ( Lepidium sativum ) on rheological properties of ice cream were investigated. The gums were added to the ice cream formulation and different quality attributes including pH, acidity, melting characteristics, viscosity, overrun, texture analysis and sensory evaluation were determined. Results showed that ice cream formulations containing both the gums had improved overrun, melting rate, first dripping time, viscosity, hardness and adhesiveness. The gum concentrations beyond 0.2% level led to a negative effect on gumminess and chewiness of ice cream. Both the gums addition to improved quality attributes and textural properties of ice cream.

Development and characterization of ice cream enriched with different formulations flour jabuticaba bark (Myrciaria cauliflora

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Marina Leopoldina Lamounier

2015-09-01

Full Text Available The aim was to perform the physicochemical characterization of the flour from the bark of jabuticaba, as well as developing three ice cream formulations (enriched with 0, 5 and 10% of this flour and evaluate the physicochemical and sensory characteristics. Fruits were pulped, the peels were dehydrated, dried, crushed and sieved to obtain the flour that was analyzed for physicochemical levels. Then, three ice cream formulations were developed (with 0%, 5% and 10% flour from the bark of jabuticaba, considering the physicochemical and sensorial characteristics. The results showed that the flour from the bark of jabuticaba showed high ash and fiber. The ice creams showed differences (p < 0.05 for pH, titratable acidity, moisture and ash due to the incorporation of flour from the bark of jabuticaba. The only attribute that did not differ (p > 0.05 was soluble solid. The overrun was ecreasing with increasing addition of flour. In the sensory evaluation, only attributes that differ (p < 0.05 were flavor, texture and overall appearance of the formulation with 10% flour from the bark of jabuticaba, which represents that incorporation of 5% flour from the bark of jabuticaba did not affect the cceptability of ice creams. It can be concluded that the enrichment of blemish bark flour provides edible ice increase in nutritional value without affecting the sensory characteristics at the level of 5% added.

A comparative trial of ice application versus EMLA cream in alleviation of pain during botulinum toxin injections for palmar hyperhidrosis.

Science.gov (United States)

Alsantali, Adel

2018-01-01

Botulinum toxin is a safe and effective therapy for palmar hyperhidrosis, but the associated pain from injections limits the usefulness of this method of treatment. To evaluate the efficacy of Eutectic Mixture of Local Anesthetics (EMLA) cream versus ice application in alleviation of pain during botulinum toxin injections for palmar hyperhidrosis. In this prospective study, 23 patients underwent palm Botox injections to treat their excessive sweating. In each patient, EMLA cream was applied to one palm and ice was applied directly before the injections in the other palm. Pain was evaluated using a Visual Analog Scale. Statistically, there was a significant difference in pain control between EMLA cream group and ice application group ( p cream was applied was 8.9 (SD=0.81), whereas it was 4.8 (±0.9) in the ice group. In this study, the successful use of ice application in reducing pain by 40% in comparison to EMLA cream during Botox toxin injection for palmar hyperhidrosis is demonstrated.

The implementation of HACCP management system in a chocolate ice cream plant.

Science.gov (United States)

Lu, Junchao; Pua, Xiao-Hui; Liu, Chi-Te; Chang, Che-Lang; Cheng, Kuan-Chen

2014-09-01

To guarantee the safety of chocolate ice cream production, the Hazard Analysis Critical Control Points (HACCP) system was applied to the production process. The biological, chemical, and physical hazards that may exist in every step of chocolate ice cream production were identified. In addition, the critical control points were selected and the critical limits, monitoring, corrective measures, records, and verifications were established. The critical control points, which include pasteurization and freezing, were identified. Implementing the HACCP system in food manufacturing can effectively ensure food safety and quality, expand the market, and improve the manufacturers' management level. Copyright © 2013. Published by Elsevier B.V.

Teaching Process Engineering Principles Using an Ice Cream Maker

Science.gov (United States)

Kaletunc, Gonul; Duemmel, Kevin; Gecik, Christopher

2007-01-01

The ice cream laboratory experiment is designed to illustrate and promote discussion of several engineering and science topics including material and energy balances, heat transfer, freezing, mass transfer, mixing, viscosity, and freezing point depression in a sophomore level engineering class. A pre-lab assignment requires the students to develop…

The Survey on Contamination Value of Staphylococcus aureus, Coliform and E.coli in Traditional Ice Cream Offered in Ahvaz Market

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M Ekhtelat

2011-11-01

Full Text Available The diseases due of the consumption septic and unsafe nutrition are one of the major problems in developed and developing countries yet. Ice cream is a dairy product which favors the growth of microorganisms. Production of non-pasteurized hand made ice cream as traditional ice cream is very popular in Iran. In attention to more consumption of ice cream in warm seasons, especially in tropical areas, this study was conducted from the aspect of indicator microorganisms in ice cream. In this research, totally 120 samples were collected during summer of 2009 from different part of Ahvaz. According to reference methods and in order to examine Coliform and E.coli and Staphylococcus aureus contamination of samples, selective media and finally biochemical test were carried out. The results showed that 94 (78.33% and 13 (10.83% samples were contaminated to coliform and E.coli respectively, while 38 (31.67% out of 120 samples were contaminated to coagulase positive Staphylococcus aureus. The result of this study showed that in attention the standard limits, the most of the examined ice creams were not allowed for consumption. Therefore, the more seriously monitoring to prevent bacterial contaminations should be considered by responsible authorities.

Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream.

Science.gov (United States)

Yangılar, Filiz

2015-09-01

In the present study, possible effects of the addition of banana flour at different mass fractions (1 and 2%) are investigated on physical (overrun, viscosity), chemical (dry matter, fat and ash content, acidity, pH, water and oil holding capacity and colour), mineral content (Ca, K, Na, P, S, Mg, Fe, Mn, Zn and Ni) and sensory properties of ice cream. Fibre--rich banana pieces were found to contain 66.8 g per 100 g of total dietary fibre, 58.6 g per 100 g of which were insoluble dietary fibre, while 8.2 g per 100 g were soluble dietary fibre. It can be concluded from these results that banana is a valuable dietary fibre source which can be used in food production. Flour obtained from green banana pulp and peel was found to have significant (pice creams. Sulphur content increased while calcium content decreased in ice cream depending on banana flour content. Sensory results indicated that ice cream sample containing 2% of green banana pulp flour received the highest score from panellists.

The performance of probiotic fermented sheep milk and ice cream sheep milk in inhibiting enamel mineral loss.

Science.gov (United States)

Nadelman, P; Frazão, J V; Vieira, T I; Balthazar, C F; Andrade, M M; Alexandria, A K; Cruz, A G; Fonseca-Gonçalves, A; Maia, L C

2017-07-01

The study aimed to evaluate the effects of two different sheep milk-based food matrices - fermented sheep milk and ice cream - with added probiotic bacteria (Lactobacillus casei 431) on dental enamel subjected to an in vitro highly cariogenic challenge. Sixty enamel blocks were selected and randomly allocated into five treatment groups (n=12): conventional fermented sheep milk (CFSM), probiotic fermented sheep milk (PFSM), conventional sheep milk ice cream (CSMIC), probiotic sheep milk ice cream (PSMIC) and control using deionized water. The blocks were subjected to highly cariogenic pH cycling and the products were applied (5min), in a blinded way, once a day to simulate a daily use for 8 consecutive days. A microhardness test was performed before and after the treatment to estimate the percentage of microhardness surface loss (% SML). Scanning electronic microscopy (SEM) was performed to confirm the mineral loss. All groups had lost microhardness after the experiment. However, CFSM and PFSM exhibited the most positive findings when compared to the control in both ice creams. Scanning electron microscopy showed less mineral loss in CFSM and PFSM compared with CSMIC, PSMIC and control after the cariogenic challenge. Overall, fermented milk decreased mineral loss from enamel subjected to a highly cariogenic challenge, regardless of the presence of probiotics in their composition, which had a higher efficacy compared to ice cream. Copyright © 2017 Elsevier Ltd. All rights reserved.

MANAGING THE COLD CHAIN: A CASE STUDY AT A SOUTH AFRICAN ICE CREAM COMPANY

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J. Grobler

2012-01-01

Full Text Available

ENGLISH ABSTRACT: This paper documents the results of a supply chain management (SCM case study conducted at Centurion Ice Cream and Sweets CC, a producer of ice cream in the greater Gauteng area. The current SCM environment was first analyzed before the distribution function was identified as a prime candidate for further analysis. A Monte Carlo simulation was subsequently performed to investigate the effect of different distribution scenarios. The paper concludes with an investigation into information technology (IT as the enabler for improved supply chain performance.

AFRIKAANSE OPSOMMING: Hierdie artikel dokumenteer die resultate van ‘n voorsieningskanaalgevallestudie uitgevoer by Centurion Ice Cream and Sweets CC, ‘n roomysvervaardiger in die Gauteng-area. Die voorsieningskanaal is eers ontleed voordat die distribusiefunksie geïdentifiseer is as ‘n kandidaat vir verdere analise. ‘n Monte Carlo-simulasie uitgevoer om die effek van verskillende distribusiescenarios te ondersoek. Die artikel sluit af met ‘n ondersoek na inligtingstegnologie as katalisator vir verbeterde voorsieningskanaalprestasie.

Evaluation of the ionizing radiation effects in microbiology, physical and chemical and sensory aspects of ice cream

International Nuclear Information System (INIS)

Rogovschi, Vladimir Dias

2015-01-01

The ice cream is defined as an emulsion of fats and proteins or a mixture of water and sugar, other ingredients may be added provided since they do not affect the product. It is considered a food of high nutritional value, providing lipids, carbohydrates, protein, calcium, phosphorus, and other minerals and vitamins (A, B1, B2, B6, C, D, E and K), and it is considered one of the most important products and higher interest to the dairy industry due to great demand by the consumers. The diseases related to food consumption are considered one of the most significant problems. Several outbreaks related to microbiological contamination of ice cream have been reported in recent decades in Asia, Europe and America. It is believed that the ice cream, as a frozen food, presents no risk to the population health. However, it is considered an excellent environment for the growth of microorganisms due to its composition, pH close to neutrality and long storage period. The aim of this study was to evaluate the microbiological, sensory and physicochemical aspects of ice cream. The ice cream samples were irradiated with gamma rays (60Co) with the doses of LOkGy, 2.0kGy, 3.0kGy and 4.0kGy. The samples intended for the inoculation of Staphylococcus aureus (ATCC 6538), Escherichia coli (ATCC 11229) and Salmonella abaetetuba (ATCC 35640) have been irradiated with doses of 1.0, 2.0 and 3.0kGy. It can be concluded that the dose of 3.0kGy was adequate to reduce most of the studied microorganisms to undetected levels. The use of gamma radiation affected the texture and the parameters of the colorimetric analyses of the ice cream. The results of the sensorial analyses showed that the better accepted dose was 3.0kGy. (author)

Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream

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Irma Aranda-Gonzalez

2016-04-01

Full Text Available ABSTRACT: Ice cream is a product whose formulation requires considerable amounts of sugar. In addition to providing flavor, sugar contributes to the physicochemical characteristics of ice cream but its consumption in large quantities is related to chronic diseases such as diabetes and obesity. For this reason, the food industry seeks to formulate products with sweeteners that preserve the physicochemical and sensory characteristics of the original product. Stevia rebaudiana is a plant that naturally contains glycosides with no calories and high sweetening capacity and it is considered safe for consumption. Therefore the aim of this research was to evaluate the effect of replacing sugar with different levels of extracts of S. rebaudiana Morita II and Criolla, on the physicochemical and sensory properties of strawberry ice cream. Using a 2x2 factorial experimental design, a total of 4 formulations were prepared with two levels of concentration of the aqueous extract of Stevia rebaudiana (5 or 8% and the variety of S. rebaudiana (Morita II or Criolla. Proximate composition, physicochemical properties and sensory evaluation were determined in processed products. The proximate analysis of strawberry ice cream varied significantly (P<0.05 depending of variety and level used on the formulation. The viscosities of all ice cream mixes were decreasing as the shear rate was increased, indicating a pseudoplastic behavior. The sensory analysis showed differences (P<0.05 among the formulations tested, however the score of all products were above the indifference point, suggesting that all of these formulations may have a commercial potential.

Acceptability of Musa Balbisiana (Saba Banana Puree in Two Treatments in Making Ice Cream

Directory of Open Access Journals (Sweden)

Mario A. De Castro Jr.

2016-11-01

Full Text Available Musa Balbisiana or Saba is a variety of banana fruit that is nutritious and readily available in the market the whole year round. This experimental study aimed to determine the acceptability of the ice cream made from Saba banana puree in two treatments (treatment 1- cooked puree and treatment 2- uncooked puree. Data gathered were described and analyzed using a special Analysis of Variance. The sensory characteristics of the ice cream in two treatments were compared with one another based on the 9-point hedonic scale utilized by trained panelist in the education sector in secondary, tertiary and graduate school level that specialized in food related discipline such as Food Technology, Food Service Management, Technology and Livelihood Education- Food Trades and Hotel and Restaurant Management. Results indicated that in treatment 1( cooked puree the taste and texture of the ice cream were liked extremely however its color was rated liked very much, while in treatment 2 (uncooked puree the texture and color were rated liked moderately while its taste was rated liked very much. A comparison of the sensory characteristics between the two treatments revealed that there is a significant difference in terms of taste, texture and color and overall acceptability of the Saba banana ice cream. It is then recommended that in preparing Saba banana puree using treatment 1 (cooking method, the fruit should be subjected in numerous sieving process using a fine mesh siever or sifter to produce good quality puree texture.

Formulation and characterization of nanoencapsulated curcumin using sodium caseinate and its incorporation in ice cream.

Science.gov (United States)

Kumar, Deep Diyuti; Mann, Bimlesh; Pothuraju, Ramesh; Sharma, Rajan; Bajaj, Rajesh; Minaxi

2016-01-01

In the present investigation, the preparation and characterization of a curcumin nanoemulsion with milk protein (sodium caseinate) and its incorporation into ice cream were undertaken. Among the different combinations, the most stable formulation was observed using milk fat (8%), medium chain triglycerides (2%), curcumin (0.24%) and sodium caseinate (6%) with a mean particle size of 333.8 ± 7.18 nm, a zeta potential of -44.1 ± 0.72 mV and an encapsulation efficiency of 96.9 ± 0.28%. The effect of different processing conditions (heating, pH and ionic strength) on the particle size distribution and zeta potential of the nanoemulsion was evaluated. During heat treatment, the particle size of the nanoemulsion was increased from 333.8 ± 7.18 to 351.1 ± 4.04 nm. The nanoemulsion was destabilized at pH 4.6 and the particle size increased above and below pH 5.0. However, there was a slight increase in the particle size with a change in the ionic concentration. The release kinetics data suggested that in simulated gastro-intestinal digestion, the nanoemulsion was stable against pepsin digestion (a 5.25% release of curcumin), while pancreatic action led to a 16.12% release of curcumin from the nanoemulsion. Finally, our formulation was successfully incorporated into ice cream and the sensory attributes were evaluated. No significant difference was observed in the scores of the sensory attributes between the control and ice cream prepared with a curcumin nanoemulsion. Moreover, the encapsulation efficiency of the curcumin incorporated into the ice cream was 93.7%, which indicates that it can withstand the processing conditions. The findings suggest that ice cream is a suitable dairy product for the delivery of lipophilic bioactive components (curcumin) which can be used for therapeutic purposes.

Pengaruh Harga,kualitas Produk Dan Kualitas Pelayanan Terhadap Kepuasan Pelanggan Restoran O-mamamia Steak and Ice Cream Cabang Jati Semarang

OpenAIRE

Faizah, Nadia Rizqiyatul; Suryoko, Sri; Saryadi, Saryadi

2013-01-01

O-Mamamia restaurant Steak n Ice Cream Semarang is a steak restaurant providing ice cream at the same time, which has ten branches one branch is O-Mamamia Restaurant Steak n Ice Cream Jati Semarang. In an effort to maintain relationships with customers, service quality is the key to retaining customers and providing high value through customer value. Customers will compare the quality of services provided at a price that is charged for the steak provided. Currently there is a restaurant that ...

Development of a Full Ice-cream Cone Model for Halo Coronal Mass Ejections

Energy Technology Data Exchange (ETDEWEB)

Na, Hyeonock; Moon, Y.-J.; Lee, Harim, E-mail: nho0512@khu.ac.kr, E-mail: moonyj@khu.ac.kr [School of Space Research, Kyung Hee University, Yongin (Korea, Republic of)

2017-04-20

It is essential to determine three-dimensional parameters (e.g., radial speed, angular width, and source location) of coronal mass ejections (CMEs) for the space weather forecast. In this study, we investigate which cone type represents a halo CME morphology using 29 CMEs (12 Solar and Heliospheric Observatory (SOHO) /Large Angle and Spectrometric Coronagraph (LASCO) halo CMEs and 17 Solar Terrestrial Relations Observatory ( STEREO )/Sun–Earth Connection Coronal and Heliospheric Investigation COR2 halo CMEs) from 2010 December to 2011 June. These CMEs are identified as halo CMEs by one spacecraft ( SOHO or one of STEREO A and B ) and limb ones by the other spacecraft (One of STEREO A and B or SOHO ). From cone shape parameters of these CMEs, such as their front curvature, we find that the CME observational structures are much closer to a full ice-cream cone type than a shallow ice-cream cone type. Thus, we develop a full ice-cream cone model based on a new methodology that the full ice-cream cone consists of many flat cones with different heights and angular widths to estimate the three-dimensional parameters of the halo CMEs. This model is constructed by carrying out the following steps: (1) construct a cone for a given height and angular width, (2) project the cone onto the sky plane, (3) select points comprising the outer boundary, and (4) minimize the difference between the estimated projection speeds with the observed ones. By applying this model to 12 SOHO /LASCO halo CMEs, we find that 3D parameters from our method are similar to those from other stereoscopic methods (i.e., a triangulation method and a Graduated Cylindrical Shell model).

Development of a Full Ice-cream Cone Model for Halo Coronal Mass Ejections

International Nuclear Information System (INIS)

Na, Hyeonock; Moon, Y.-J.; Lee, Harim

2017-01-01

It is essential to determine three-dimensional parameters (e.g., radial speed, angular width, and source location) of coronal mass ejections (CMEs) for the space weather forecast. In this study, we investigate which cone type represents a halo CME morphology using 29 CMEs (12 Solar and Heliospheric Observatory (SOHO) /Large Angle and Spectrometric Coronagraph (LASCO) halo CMEs and 17 Solar Terrestrial Relations Observatory ( STEREO )/Sun–Earth Connection Coronal and Heliospheric Investigation COR2 halo CMEs) from 2010 December to 2011 June. These CMEs are identified as halo CMEs by one spacecraft ( SOHO or one of STEREO A and B ) and limb ones by the other spacecraft (One of STEREO A and B or SOHO ). From cone shape parameters of these CMEs, such as their front curvature, we find that the CME observational structures are much closer to a full ice-cream cone type than a shallow ice-cream cone type. Thus, we develop a full ice-cream cone model based on a new methodology that the full ice-cream cone consists of many flat cones with different heights and angular widths to estimate the three-dimensional parameters of the halo CMEs. This model is constructed by carrying out the following steps: (1) construct a cone for a given height and angular width, (2) project the cone onto the sky plane, (3) select points comprising the outer boundary, and (4) minimize the difference between the estimated projection speeds with the observed ones. By applying this model to 12 SOHO /LASCO halo CMEs, we find that 3D parameters from our method are similar to those from other stereoscopic methods (i.e., a triangulation method and a Graduated Cylindrical Shell model).

Development of a Full Ice-cream Cone Model for Halo Coronal Mass Ejections

Science.gov (United States)

Na, Hyeonock; Moon, Y.-J.; Lee, Harim

2017-04-01

It is essential to determine three-dimensional parameters (e.g., radial speed, angular width, and source location) of coronal mass ejections (CMEs) for the space weather forecast. In this study, we investigate which cone type represents a halo CME morphology using 29 CMEs (12 Solar and Heliospheric Observatory (SOHO)/Large Angle and Spectrometric Coronagraph (LASCO) halo CMEs and 17 Solar Terrestrial Relations Observatory (STEREO)/Sun-Earth Connection Coronal and Heliospheric Investigation COR2 halo CMEs) from 2010 December to 2011 June. These CMEs are identified as halo CMEs by one spacecraft (SOHO or one of STEREO A and B) and limb ones by the other spacecraft (One of STEREO A and B or SOHO). From cone shape parameters of these CMEs, such as their front curvature, we find that the CME observational structures are much closer to a full ice-cream cone type than a shallow ice-cream cone type. Thus, we develop a full ice-cream cone model based on a new methodology that the full ice-cream cone consists of many flat cones with different heights and angular widths to estimate the three-dimensional parameters of the halo CMEs. This model is constructed by carrying out the following steps: (1) construct a cone for a given height and angular width, (2) project the cone onto the sky plane, (3) select points comprising the outer boundary, and (4) minimize the difference between the estimated projection speeds with the observed ones. By applying this model to 12 SOHO/LASCO halo CMEs, we find that 3D parameters from our method are similar to those from other stereoscopic methods (I.e., a triangulation method and a Graduated Cylindrical Shell model).

A comparative trial of ice application versus EMLA cream in alleviation of pain during botulinum toxin injections for palmar hyperhidrosis

Directory of Open Access Journals (Sweden)

Alsantali A

2018-04-01

Full Text Available Adel Alsantali Department of Dermatology, King Fahd Armed Forces Hospital, Jeddah, Saudi Arabia Background: Botulinum toxin is a safe and effective therapy for palmar hyperhidrosis, but the associated pain from injections limits the usefulness of this method of treatment. Purpose: To evaluate the efficacy of Eutectic Mixture of Local Anesthetics (EMLA cream versus ice application in alleviation of pain during botulinum toxin injections for palmar hyperhidrosis. Methods: In this prospective study, 23 patients underwent palm Botox injections to treat their excessive sweating. In each patient, EMLA cream was applied to one palm and ice was applied directly before the injections in the other palm. Pain was evaluated using a Visual Analog Scale. Results: Statistically, there was a significant difference in pain control between EMLA cream group and ice application group (p<0.05. The average pain score on the hands where EMLA cream was applied was 8.9 (SD=0.81, whereas it was 4.8 (±0.9 in the ice group. Conclusion: In this study, the successful use of ice application in reducing pain by 40% in comparison to EMLA cream during Botox toxin injection for palmar hyperhidrosis is demonstrated.Keywords: ice, local anesthetics, EMLA, palmar hyperhidrosis, Botox injection, pain reduction

The Addition of Sago Flour in Yoghurt Based on Physical Propeties of Yoghurt Ice Cream

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Ika Ayu Wijayanti

2017-02-01

Full Text Available The purpose of this research was to determine the best concentration of adding sago flour in yoghurt based on viscosity, overrun, melting rate and total solid of yoghurt ice cream. The experiment was designed by Completely Randomized Design (CRD using four treatments were 0 %, 2 %, 4 %, 6 % from volume of fresh milk and four replications. The data were analyzed by using Analysis of Variance (ANOVA and continued by Duncan’s Multiple Range Test (DMRT. Result of this research showed that concentration of adding sago flour in yoghurt gave highly significant difference effect (P<0.01 on viscosity, overrun, melting rate and total solid of yoghurt ice cream. It can be concluded that the adding of sago flour 2% in yoghurt gave the best result with the viscosity was 1750.75 cP, overrun was 25.14%, melting rate was 39.13 minutes/50 g, total solid was 36.20% and gave the best quality of yoghurt ice cream.

7 CFR 58.2825 - United States Standard for ice cream.

Science.gov (United States)

2010-01-01

... AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT... DAIRY PRODUCTS 1 United States Department of Agriculture Standard for Ice Cream § 58.2825 United States... from the use of bulky optional ingredients, chocolate and cocoa solids used shall be considered the...

COTTAGE CHEESE PRODUCTS FUNCTIONALITY

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L. V. Golubeva

2015-01-01

Full Text Available Cottage cheese products holds a significant place among the dairy and milk-containing products. The range of products includes cheese: cheese, pastes, creams, cakes, etc. Such diversity can be attributed to their popularity among the population and benefit brought by the body from regular use. Curd protein is much better and easier to digest by the body than protein fish, meat or milk. Rich curd products lysine and methionine. Minerals contained in cheese products have a positive effect on bone formation and structure of tissues. The composition of curd products, in addition to cheese and dairy ingredients may include non-dairy ingredients origin. Today, for the production of cheese products use the most advanced technologies to further enrich its structure and significantly improve the nutritional value. Pine nut is widely used in the manufacture of many dairy products. But, in most cases, the production of dairy products as a filler used pine nut cake, which deprives the finished product valuable cedar oil. The authors proposed a technology for producing curd product with the addition of pine nuts and honey (pine nuts and fructose. Compatible with cream cheese filling insertion determined sensory organoleptic point scale. he optimum dosage of components: pine nuts – 5 %, honey – 10 % fructose – 7 %. Technological process of cottage cheese product is different from the traditional operations training components and their introduction into the finished cheese. Identify indicators of quality of the new product. Production of curd products thus expanding the range of dairy products functional orientation.

Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream.

Science.gov (United States)

Balthazar, C F; Silva, H L A; Vieira, A H; Neto, R P C; Cappato, L P; Coimbra, P T; Moraes, J; Andrade, M M; Calado, V M A; Granato, D; Freitas, M Q; Tavares, M I B; Raices, R S L; Silva, M C; Cruz, A G

2017-01-01

The objective of this study was to assess the effects of different prebiotic dietary oligosaccharides (inulin, fructo-oligosaccharide, galacto-oligossacaride, short-chain fructo-oligosaccharide, resistant starch, corn dietary oligosaccharide and polydextrose) in non-fat sheep milk ice cream processing through physical parameters, water mobility and thermal analysis. Overall, the fat replacement by dietary prebiotic oligosaccharides significantly decreased the melting time, melting temperature and the fraction and relaxation time for fat and bound water (T 22 ) while increased the white intensity and glass transition temperature. The replacement of sheep milk fat by prebiotics in sheep milk ice cream constitutes an interesting option to enhance nutritional aspects and develop a functional food. Copyright © 2016 Elsevier Ltd. All rights reserved.

Avaliação sensorial de sorvetes à base de xilitol Sensory evaluation of ice creams prepared with xylitol

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Maria Cristina Antun Maia

2008-03-01

Full Text Available O presente trabalho objetivou relacionar o poder adoçante de solução de xilitol e sacarose, procurando saber se existe diferença de doçura entre sorvetes de nata, morango e chocolate adicionados destes dois adoçantes, em diferentes concentrações, assim como verificar a qualidade sensorial do produto quanto a aparência, cor, aroma, consistência e sabor. Houve diferenças significativas (p The aim of this study was to compare the sweetening power of xylitol and sucrose solutions, verifying differences in sweetness among cream, strawberry and chocolate flavoured ice creams sweetened with these two sweeteners, and also determining the sensory quality of the products with respect to appearance, colour, aroma, consistency and flavour. There were significant differences (p < 0.05 among all the formulations except between the strawberry formulations made with 100% sucrose and 50% xylitol. With respect to quality, the cream flavoured ice creams presented the greatest differences in quality among the three concentrations of sweeteners, since of the five attributes evaluated, significant differences (p < 0.05 were obtained for four of them (appearance, colour, consistency and flavour. The strawberry ice creams were the most uniform with respect to quality, only presenting significant differences (p < 0.05 for consistency. The chocolate ice creams were intermediate, presenting significant differences (p < 0.05 for consistency and flavour.

Lipid oxidation in fish oil enriched oil-in-water emulsions and cream cheese with pre-emulsified fish oil is affected differently by the emulsifier used

DEFF Research Database (Denmark)

Horn, Anna Frisenfeldt; Nielsen, Nina Skall; Andersen, Ulf

It is well-documented that a high intake of long chain omega-3 polyunsaturated fatty acids has several health beneficial effects in humans. Consequently, the interest in food products enriched with marine oils has increased during recent years. However, addition of these highly unsaturated fatty...... will include results from studies on lipid oxidation in simple oil-in-water emulsions prepared with milk proteins alone or combinations of milk proteins and phospholipids. In addition, a study on fish oil enriched cream cheese will be presented. In this study, the cream cheese was enriched with either neat...... acids to foods invariably increases the risk of lipid oxidation. A possible strategy to avoid lipid oxidation and the consecutive development of unpleasant off-flavours is to protect the oil in a delivery emulsion in which the oil droplets are shielded from its possible pro-oxidative surroundings...

Cheesemaking in highland pastures: Milk technological properties, cream, cheese and ricotta yields, milk nutrients recovery, and products composition.

Science.gov (United States)

Bergamaschi, M; Cipolat-Gotet, C; Stocco, G; Valorz, C; Bazzoli, I; Sturaro, E; Ramanzin, M; Bittante, G

2016-12-01

(before and after natural creaming), the whole morning milk, and the mixed vat milk had different chemical compositions, traditional coagulation properties, and curd-firming modeling parameters. These variations over the pasture season were similar to the residual variations with respect to chemical composition, and much lower with respect to coagulation and curd-firming traits. Much larger variations were noted in cream, cheese, and ricotta yields, as well as in nutrient recoveries in curd during the pasture season. The protein content of forage was correlated with some of the coagulation and curd-firming traits, the ether extract of forage was positively correlated with milk fat content and cheese yields, and fiber fractions of forage were unfavorably correlated with some of the chemical and technological traits. Traditional cheese- and ricotta-making procedures showed average cream, cheese, and ricotta yields of 6.3, 14.2, and 4.9%, respectively, and an overall recovery of almost 100% of milk fat, 88% of milk protein, and 60% of total milk solids. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Comparative Study of Probiotic Ice Cream and Probiotic Drink on Salivary Streptococcus mutans Levels in 6-12 Years Age Group Children.

Science.gov (United States)

Mahantesha, Taranatha; Reddy, K M Parveen; Kumar, N H Praveen; Nara, Asha; Ashwin, Devasya; Buddiga, Vinutna

2015-09-01

Dental caries is one of the most common health problems in the world. Probiotics are one the various preventive methods to reduce dental caries. The aim of this study is to compare the effectiveness of probiotic ice cream and drink on salivary Streptococcus mutans levels in children of 6-12 years age group. A three phase study was carried out in children (n = 50) of 6-12 years age with zero decayed missing filled teeth (dmft)/DMFT. They were randomly divided into two equal groups. Saliva samples were collected before the consumptions of probiotic ice cream and probiotic drink. Colony count obtained was recorded as baseline data. For both groups probiotic ice cream and drink was given randomly for 7 days and a washout period of 90 days were given and then the saliva samples were collected and colony counting was done. Statistical analysis was performed using Student's paired t-test and multiple comparisons by Tukey's honest significant difference test which showed, there is a significant reduction in salivary S. mutans level in both groups after 7 days period. However, after washout period only probiotic ice cream showed reduction whereas drink did not. Also, there was no significant difference between probiotic ice cream and drink. Probiotic organisms definitely have a role in reducing the salivary S. mutans level and ice cream would be a better choice than drink. However, the prolonged use of the agents and their effects on caries is still to be determined.

Prevalence of Listeria Species in Ice Creams Sold in The Cities of Kahramanmaraş and Adana

OpenAIRE

AKMAN, Deniz; DURAN, Nizami; DIĞRAK, Metin

2004-01-01

In this study, the prevalence of Listeria spp. was investigated in the ice cream samples collected from the downtown stores of Kahramanmaras (28 samples) and Adana (30 samples). A total of 58 ice cream samples were analysed by the Food and Drug Administration (FDA) two-stage enrichment techniques. Growth of Listeria spp. was determined in 14 (24.1%) of the samples collected from Kahramanmaras and 10 (17.2%) samples from Adana. The results of the biochemical tests revealed that the bacterial g...

Vestibular schwannomas: Accuracy of tumor volume estimated by ice cream cone formula using thin-sliced MR images.

Science.gov (United States)

Ho, Hsing-Hao; Li, Ya-Hui; Lee, Jih-Chin; Wang, Chih-Wei; Yu, Yi-Lin; Hueng, Dueng-Yuan; Ma, Hsin-I; Hsu, Hsian-He; Juan, Chun-Jung

2018-01-01

We estimated the volume of vestibular schwannomas by an ice cream cone formula using thin-sliced magnetic resonance images (MRI) and compared the estimation accuracy among different estimating formulas and between different models. The study was approved by a local institutional review board. A total of 100 patients with vestibular schwannomas examined by MRI between January 2011 and November 2015 were enrolled retrospectively. Informed consent was waived. Volumes of vestibular schwannomas were estimated by cuboidal, ellipsoidal, and spherical formulas based on a one-component model, and cuboidal, ellipsoidal, Linskey's, and ice cream cone formulas based on a two-component model. The estimated volumes were compared to the volumes measured by planimetry. Intraobserver reproducibility and interobserver agreement was tested. Estimation error, including absolute percentage error (APE) and percentage error (PE), was calculated. Statistical analysis included intraclass correlation coefficient (ICC), linear regression analysis, one-way analysis of variance, and paired t-tests with P ice cream cone method, and ellipsoidal and Linskey's formulas significantly reduced the APE to 11.0%, 10.1%, and 12.5%, respectively (all P ice cream cone method and other two-component formulas including the ellipsoidal and Linskey's formulas allow for estimation of vestibular schwannoma volume more accurately than all one-component formulas.

ICE CREAM WITH A COMBINED COMPOSITION OF RAW MATERIALS

Directory of Open Access Journals (Sweden)

O. E. Khodyreva

2013-01-01

Full Text Available Dairy products are the product of daily demand. Nowadays actively assimilate new types of raw materials, tech-nology, formulation. One of the propagation methods of enriching dairy products is a combination of milk and vegetable raw materials. The possibility of making a concentrated paste of Jerusalem artichoke in dairy products was investigated. The ice cream sundae "Vanilla" was chosen as the object of research.

Enamel erosion caused by the effervescent acid powder in Tiritón ice cream: An in vitro study.

Directory of Open Access Journals (Sweden)

Katherine Beltrán

2014-12-01

Full Text Available The aim of this study was to visualize the erosive effect on human dental enamel of effervescent acid powder in the Tiritón ice cream (Savory, Nestle, Vevey, Switzerland. The erosive potential of Tiritón ice cream was determined in in vitro conditions by submitting 5 enamel pieces from 3 healthy first molars. The samples were submitted to the mixture of saliva from a girl without cavity incidence and the effervescent powder in the Tiritón ice cream, at 10, 20, 30, 40 and 50 seconds, then the results were measured by scanning electron microscopy (SEM and measurement of pH. All specimens showed pH 3.0. SEM showed increasing degrees of erosion with longer periods of exposure. The Tiritón ice cream generates a much larger acid solution than necessary for the onset of the dissolution of enamel which subsequently causes susceptibility to dental cavities and erosion, higher than reported for other candies. The images obtained by SEM made possible to visualize clearly the erosive effect produced by the effervescent acid powder in periods of exposure of less than a minute.

Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles

Directory of Open Access Journals (Sweden)

Juliana Gobbi de LIMA

Full Text Available Abstract The feasibility of incorporating beta-carotene-loaded solid lipid microparticles (BCSLM into vanilla ice creams was investigated, through the physico-chemical characterization and evaluation of sensory acceptability of the products products. The BCSLM were produced with palm stearin as the lipid phase, hydrolyzed soy protein isolate as the surfactant, and xanthan gum as the thickener. The results showed similar values of proximate composition, total soluble solids, pH, and overrun for all formulations. On the other hand, colorimetric evaluations showed that the ice cream produced with partial substitution of artificial additives by BCSLM containing alpha-tocopherol presented a more intense color, while in the product with non-encapsulated beta-carotene, a fast degradation of carotenoid was confirmed, highlighting the importance of the encapsulation techniques. The results of the sensorial analysis of the products were highly satisfactory and showed that the panelists preferred the ice creams produced with BCSLM containing alpha-tocopherol and with partial substitution of artificial additives by BCSLM containing alpha-tocopherol, confirming the feasibility of incorporating BCSLM into ice creams to reduce the application of artificial dyes to the product.

Synbiotic yogurt-ice cream produced via incorporation of microencapsulated lactobacillus acidophilus (la-5) and fructooligosaccharide.

Science.gov (United States)

Ahmadi, Abbas; Milani, Elnaz; Madadlou, Ashkan; Mortazavi, Seyed Ali; Mokarram, Reza Rezaei; Salarbashi, Davoud

2014-08-01

Yogurt-ice cream is a nutritious product with a refreshing taste and durability profoundly longer than that of yogurt. The probiotic Lactobacillus acidophilus (La-5) cells either in free or encapsulated form were incorporated into yog-ice cream and their survivability were studied. Fructooligosaccharide (FOS) as a prebiotic compound at three levels (0, 4 & 8 % w/w) was added to yogurt-ice cream mix and its effects on some chemical properties, overrun and firmness of product were evaluated. The higher the incorporated FOS concentration, the lower were the pH value and higher the total solid content of treatments. FOS incorporation (8 %) significantly increased the overrun of treatments and reduced their firmness. The viable counts of free probiotics decreased from ~9.55 to ~7.3 log cfu/g after 60 days of frozen storage while that of encapsulated cells merely decreased less than 1 log cycle. Encapsulation with alginate microbeads protected the probiotic cells against injuries in the freezing stage as well as, during frozen storage.

Effects of ascorbic acid and glucose oxidase levels on the viability of probiotic bacteria and the physical and sensory characteristics in symbiotic ice-cream

Directory of Open Access Journals (Sweden)

M. B. Akın

2015-05-01

Full Text Available In this study, the effects of addition of different amounts of ascorbic acid and glucose oxidase on the properties of symbiotic ice cream were investigated. Ice-cream containing inulin (2 % (w/w was produced by mixing fortified milk fermented with probiotic strains with the ice-cream mixes containing different ascorbic acid and glucose oxidase concentrations (0.025, 0.05, 0.1 (w/w. The cultures were grown (37 °C, 12 h in UHT skimmed milk. The fermented milk was added to the ice-cream mix up to a level of 10 % w/w. Increasing the concentration of ascorbic acid stimulated the growth of Lactobacillus acidophilus LA-5 (L. acidophilus and Bifidobacterium animalis subsp. lactis BB-12 (Bifidobacterium BB-12. On contrary, increasing the concentration of glucose oxidase negatively affected the growth of L. acidophilus and Bifidobacterium BB-12. However, both, ascorbic acid and glucose oxidase concentration had no effect on physical and sensory properties of ice cream. The results suggested that the addition of ascorbic acid stimulated the growth of L. acidophilus and Bifidobacterium BB-12 and could be recommended for ice cream production.

Response surface optimization of low-fat ice cream production by using resistant starch and maltodextrin as a fat replacing agent.

Science.gov (United States)

Azari-Anpar, Mojtaba; Khomeiri, Morteza; Ghafouri-Oskuei, Hamed; Aghajani, Narjes

2017-04-01

In this research, maltodextrin (0, 1 and 2% w/w) and resistant starch (0, 1 and 2% w/w) were used in the formulation of low-fat ice cream (4% fat) and their effects on the physicochemical and sensory properties were investigated. The optimum levels of maltodextrin and resistant starch were determined by response surface methodology. Increment of maltodextrin and resistant starch increased acidity, viscosity, melting rate, time of dripping and overrun but decreased melting rate of ice cream. Results showed that the incorporation of maltodextrin and resistant starch at 0 and 2% w/w respectively, resulted into ice cream with suitable viscosity, melting rate, first dripping time, overrun and acidity.

Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil.

Science.gov (United States)

Ullah, Rahman; Nadeem, Muhammad; Imran, Muhammad

2017-02-07

Chia (Salvia hispanica L.) has been regarded as good source of polyunsaturated omega-3 fatty acids with cardiac, hepatic, hypotensive, antiallergic and antidiabetic role. Concentration of omega-3 fatty acids in chia oil can be enhanced by fractionation. Olein/low melting fraction of chia oil has higher concentration of omega-3 fatty acids. Therefore, main objective of current investigation was determination of various concentration effect of olein fraction of chia oil on omega-3 fatty acids, oxidative stability and sensory characteristics of ice cream. Ice cream samples were prepared by partially replacing the milk fat with olein fraction of chia oil at 5, 10, 15 and 20% concentrations (T 1 , T 2 , T 3 and T 4 ), respectively. Ice cream prepared from 100% milk fat was kept as control. Ice cream samples stored at -18 °C for 60 days were analysed at 0, 30 and 60 days of the storage period. Fatty acid profile, total phenolic contents, total flavonoids, free fatty acids, peroxide value, anisidine value and sensory characteristics of ice cream samples was studied. Concentration of α-linolenic acid, eicosapentaenoic acid, docosapentaenoic acid and docosahexaenoic acid in T 4 was 13.24, 0.58, 0.42 and 0.31%, respectively. Total phenolic contents of control, T 1 , T 2 , T 3 and T 4 were recorded 0.12, 1.65, 3.17, 5.19 and 7.48 mg GAE/mL, respectively. Total flavonoid content of control, T 1 , T 2 , T 3 and T 4 were found 0.08, 0.64, 1.87, 3.16 and 4.29 mg Quercetin Equivalent/mL. 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity of control, T 1 , T 2 , T 3 and T 4 was noted 5.61, 17.43, 36.84, 51.17 and 74.91%, respectively. After 60 days of storage period, the highest peroxide value of 1.84 (MeqO 2 /kg) was observed in T 4 , which was much less than allowable limit of 10 (MeqO 2 /kg). Flavour score was non-significant after 30 days of storage period. Supplementation of ice cream with olein fraction of chia oil enhanced the concentration of

Ice cream and orbifold Riemann-Roch

Science.gov (United States)

Buckley, Anita; Reid, Miles; Zhou, Shengtian

2013-06-01

We give an orbifold Riemann-Roch formula in closed form for the Hilbert series of a quasismooth polarized n-fold (X,D), under the assumption that X is projectively Gorenstein with only isolated orbifold points. Our formula is a sum of parts each of which is integral and Gorenstein symmetric of the same canonical weight; the orbifold parts are called ice cream functions. This form of the Hilbert series is particularly useful for computer algebra, and we illustrate it on examples of {K3} surfaces and Calabi-Yau 3-folds. These results apply also with higher dimensional orbifold strata (see [1] and [2]), although the precise statements are considerably trickier. We expect to return to this in future publications.

Ice cream and orbifold Riemann-Roch

International Nuclear Information System (INIS)

Buckley, Anita; Reid, Miles; Zhou Shengtian

2013-01-01

We give an orbifold Riemann-Roch formula in closed form for the Hilbert series of a quasismooth polarized n-fold (X,D), under the assumption that X is projectively Gorenstein with only isolated orbifold points. Our formula is a sum of parts each of which is integral and Gorenstein symmetric of the same canonical weight; the orbifold parts are called ice cream functions. This form of the Hilbert series is particularly useful for computer algebra, and we illustrate it on examples of K3 surfaces and Calabi-Yau 3-folds. These results apply also with higher dimensional orbifold strata (see [1] and [2]), although the precise statements are considerably trickier. We expect to return to this in future publications.

Using Ice Cream for Diagnosis of Diabetes Mellitus and Impaired Glucose Tolerance: An Alternative to the Oral Glucose Tolerance Test.

Science.gov (United States)

Chanprasertpinyo, Wandee; Bhirommuang, Nattapimon; Surawattanawiset, Titiporn; Tangsermwong, Thanwarin; Phanachet, Pariya; Sriphrapradang, Chutintorn

2017-12-01

Oral glucose tolerance test (OGTT) is a sensitive and reliable test for diabetes mellitus and impaired glucose tolerance (IGT). However, poor patient tolerance of glucose solutions is common. We aim to compare the diagnostic value of an ice cream test with a standard OGTT. A total of 104 healthy adults were randomly assigned to either 75-g OGTT or ice cream, followed by a crossover to the other test. Most patients were females (71%). Mean age was 37 ± 12 years, and body mass index was 24.2 ± 3.9kg/m 2 . Diabetes mellitus and IGT, as diagnosed by 75-g OGTT, were 4.8% and 6.7%, respectively. The 2-hour plasma glucose levels were 110 ± 55.5mg/dL with 75-g glucose and 97.52 ± 40.7mg/dL with ice cream. The correlation coefficient of 2-hour plasma glucose for the 2 tests was 0.82 (95% CI: 0.75-0.87; P ice cream test would have missed 5.76% of those at high risk for diabetes mellitus (impaired fasting glucose and IGT) or diabetes. An ice cream test may serve as an alternative to a 75-g OGTT. Before applying this test in clinical practice, it needs to be validated in a larger population. Copyright © 2017 Southern Society for Clinical Investigation. Published by Elsevier Inc. All rights reserved.

Comparison of Asymmetric and Ice-cream Cone Models for Halo Coronal Mass Ejections

Science.gov (United States)

Na, H.; Moon, Y.

2011-12-01

Halo coronal mass ejections (HCMEs) are major cause of the geomagnetic storms. To minimize the projection effect by coronagraph observation, several cone models have been suggested: an ice-cream cone model, an asymmetric cone model etc. These models allow us to determine the three dimensional parameters of HCMEs such as radial speed, angular width, and the angle between sky plane and central axis of the cone. In this study, we compare these parameters obtained from different models using 48 well-observed HCMEs from 2001 to 2002. And we obtain the root mean square error (RMS error) between measured projection speeds and calculated projection speeds for both cone models. As a result, we find that the radial speeds obtained from the models are well correlated with each other (R = 0.86), and the correlation coefficient of angular width is 0.6. The correlation coefficient of the angle between sky plane and central axis of the cone is 0.31, which is much smaller than expected. The reason may be due to the fact that the source locations of the asymmetric cone model are distributed near the center, while those of the ice-cream cone model are located in a wide range. The average RMS error of the asymmetric cone model (85.6km/s) is slightly smaller than that of the ice-cream cone model (87.8km/s).

Frozen yogurt and ice cream were less healthy than yogurt, and adding toppings reduced their nutrition value: evidence from 1999-2014 National Health and Nutrition Examination Survey.

Science.gov (United States)

An, Ruopeng; Jiang, Ning

2017-06-01

It was hypothesized that frozen yogurt and ice cream would be less healthy than yogurt. We examined daily energy and nutrient intake from yogurt, frozen yogurt, and ice cream among US adults. In-person 24-hour dietary recall data (n=6453) came from the 1999-2014 National Health and Nutrition Examination Survey. Regression analyses were performed to examine the differences in energy/nutrient intake from frozen yogurt and ice cream (with/without toppings) in comparison to yogurt. Approximately 5.3%, 0.9%, and 14.3% of US adults consumed yogurt, frozen yogurt, and ice cream on any given day, respectively. Among frozen yogurt and ice cream consumers, 29.7% and 14.8% added toppings to their consumption, respectively. Compared with yogurt, frozen yogurt consumption with and without toppings was associated with increased daily energy intake by 214.6 and 97.9kj, respectively; whereas ice cream consumption with and without toppings was associated with increased daily energy intake by 427.2 and 343.5kj, respectively. Compared with yogurt, frozen yogurt consumption was associated with a decreased intake of most vitamins/minerals under examination, but increased intake of sugar, total/saturated fat, cholesterol, fiber, and iron. Adding toppings to frozen yogurt further increased total and saturated fat intake. Compared with yogurt, ice cream consumption was associated with a decreased intake of multiple micronutrients, but increased intake of sugar, total/saturated fat, cholesterol, fiber, vitamins A and E, and iron. Adding toppings to ice cream further increased sugar intake. In conclusion, frozen yogurt and ice cream were less healthy than yogurt, and adding toppings made them even less desirable. Copyright © 2017 Elsevier Inc. All rights reserved.

The effect of food and ice cream on the adsorption capacity of paracetamol to high surface activated charcoal

DEFF Research Database (Denmark)

Høgberg, Lotte Christine Groth; Angelo, Helle Riis; Christophersen, Anne Bolette

2003-01-01

, the reductions compared to control (Hoegberg et al. 2002) varied between 11% and 26%. Even though a reduction in drug adsorption to activated charcoal was observed when food mixture or ice cream was added, the remaining adsorption capacity of both types of activated charcoal theoretically was still able......The effect of added food mixture (as if food was present in the stomach of an intoxicated patient) or 4 different types of ice cream (added as a flavouring and lubricating agent) on the adsorption of paracetamol (acetaminophen) to 2 formulations of activated charcoal was determined in vitro......, and paracetamol were mixed with either food mixture or ice cream followed by one hr incubation. The maximum adsorption capacity of paracetamol to activated charcoal was calculated using Langmuirs adsorption isotherm. Paracetamol concentration was analyzed using high pressure liquid chromatography. In the presence...

Summertime, and the Choosin' Ain't Easy: An Ice Cream Counting Problem.

Science.gov (United States)

Kreith, Kurt

1992-01-01

Utilizes the problem of determining the number of different ice cream cones and cups that can be made from a choice of 31 flavors to investigate the concepts of combinations and permutations. Provides a set of six related problems with their answers. (MDH)

Production and evaluation of mineral and nutrient contents, chemical composition, and sensory properties of ice creams fortified with laboratory-prepared peach fibre

Science.gov (United States)

Yangılar, Filiz

2016-01-01

Background In the coming years, a nutraceutical food may provide both physical and mental benefits that are commonly attributed to the active components of the food. Objective In this study, we determined the nutrient and mineral contents, sensory properties, and physical and chemical characteristics of ice creams manufactured using peach fibre at different concentrations (1 and 2%). Method A total of five experimental groups were formed: two types (from peach peel and pulp) of flour, two fibre concentrations (1 and 2%), and a control group without fibres. Results Flour obtained from peach pulp and peel was found to have a significant (pice cream samples, especially the rates of Ca, K, Mg, and P, which increased in the samples depending on the content of peach fibre. Sensory ratings and acceptability of ice creams decreased significantly with increasing peach peel fibre, whereas ice creams made with C (control) and B1 (ice creams made from 1% peach pulp fibre) was the highest scored by the panellists. Conclusions Peach fibre concentrates might be used as a good source of nutraceutical ingredients. PMID:27814781

Prevalence and antibiotic profile of Escherichia coli in traditionally made ice cream in retails of Khoy

Directory of Open Access Journals (Sweden)

H Molaabaszadeh

2012-08-01

Full Text Available Escherichia coli is among the most important intestinal foodborne bacterial pathogens. The objective of this study was to estimate the prevalence of E. coli in traditionally-made ice creams at retails of Khoy city. Moreover, the antibiotic profile of the isolates was investigated. For this, during April to September 2012, 150 ice cream samples collected from markets and confectionery shops. The samples were analyzed for the presence of E. coli. Afterwards, the antibiotic susceptibility and resistance of the isolates was evaluated on 10 different antibiotic using Kirby-Bauer test.According tothe results, 31.33% (47.150 of the samples were found positive for E. coli. The results of antibiogram test indicated that the highest level of sensitivity was determined for ceftizoxim (80.85%, ciprofloxacin (78.73%, and ceftriaxone (74.47%, respectively. In contrast, the most resistance antibiotics were amoxicillin (95.74%, oxacilin (82.98%, kanamycin (61.7%, respectively. The results revealed that the prevalence of E. coli, as the indication of fecal contamination, in traditionally made ice cream in Khoy retails and the antibiotic profile of the isolates were noticeable.

Survey of Occurrence and Type of Artificial Colors in Nuts and Conventional Ice Cream Supplied in Karaj City in 2012

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A. Heshmati

2014-08-01

Full Text Available Background: Based on current rules of country, the use of artificial colors in traditional ice cream production and nut processing is not allowed. Because of the attractiveness that artificial colors in this product make, their use is being increasing. Therefore, it's necessary and important to control these products. Methods: The research was conducted in two separate studies. In a study, 163 samples of traditional ice cream and in other study, pistachio, Indian walnut, pumpkin seed, sunflower seed and Japanese seed, 28 examples of each, were collected from the supply surface of Karaj city. Samples were analyzed for color determination. After color extraction by acetic acid, ammonia and wool, color identification done by TLC. Results: from samples of pistachio, Indian walnut, pumpkin seed, sunflower seed and Japanese seed surveyed, 35.7%, 39.3%, 27.2% and 21.4%, contained artificial colors, respectively. From 163 ice cream samples examined, 57 samples (34.97% contained artificial color and 106 samples (65.03 had natural color. The most applied color in analyzed ice cream and nut was Carmoisin and quinolein, respectively. Conclusion: according to study results, 25% of nuts and 35% of traditional ice cream contained artificial color. Because artificial color gives attractive and favorite apparent to product and information lack of supplier from color side-effect, trend for their applications likely being increased. It’s suggested to control these products and to punish legally violating units.

Evaluation of rice flour for use in vanilla ice cream.

Science.gov (United States)

Cody, T L; Olabi, A; Pettingell, A G; Tong, P S; Walker, J H

2007-10-01

The effects of varying concentrations (2, 4, and 6%) of 2 types of rice flours (RF 1 and RF 2) on the physicochemical properties and sensory characteristics of vanilla ice cream samples were assessed at different fat levels (0, 4, and 10%) and storage conditions (control vs. heat-shocked). Fat and total solids were measured as well as hardness, viscosity, and melting rate. Eight trained panelists conducted descriptive sensory analyses of the samples at 0 and 7 wk. The 2% rice flour level and to a certain extent the 4% usage level generally improved texture while affecting to a lesser extent the flavor characteristics of the samples compared with the control. The RF 2 generally had a more significant effect than RF 1, especially on the texture attributes. Although the rice flour reduced the negative impact of temperature abuse on textural properties, the samples still deteriorated in textural properties (more icy) under temperature abuse conditions. In addition, rice starch does lower perceived sweetness and can have a "flour flavor" at high usage levels. The use of rice flour appears to be most advantageous for low fat ice cream samples.

A first-principles model for the freezing step in ice cream manufacture

NARCIS (Netherlands)

Dorneanu, B.; Bildea, C.S.; Girievink, J.; Bongers, P.M.M.; Jezowski, J.; Thullie, J.

2009-01-01

This contribution deals with the development of a first-principles model for ice cream formation in the freezing unit to support product design and plant operation. Conservation equations for the mass, energy and momentum, considering axial flow assumptions are taken into account. The distributed

Frequent ice cream consumption is associated with reduced striatal response to receipt of an ice cream–based milkshake123

Science.gov (United States)

Stice, Eric

2012-01-01

Background: Weight gain leads to reduced reward-region responsivity to energy-dense food receipt, and consumption of an energy-dense diet compared with an isocaloric, low-energy-density diet leads to reduced dopamine receptors. Furthermore, phasic dopamine signaling to palatable food receipt decreases after repeated intake of that food, which collectively suggests that frequent intake of an energy-dense food may reduce striatal response to receipt of that food. Objective: We tested the hypothesis that frequent ice cream consumption would be associated with reduced activation in reward-related brain regions (eg, striatum) in response to receipt of an ice cream–based milkshake and examined the influence of adipose tissue and the specificity of this relation. Design: Healthy-weight adolescents (n = 151) underwent fMRI during receipt of a milkshake and during receipt of a tasteless solution. Percentage body fat, reported food intake, and food craving and liking were assessed. Results: Milkshake receipt robustly activated the striatal regions, yet frequent ice cream consumption was associated with a reduced response to milkshake receipt in these reward-related brain regions. Percentage body fat, total energy intake, percentage of energy from fat and sugar, and intake of other energy-dense foods were not related to the neural response to milkshake receipt. Conclusions: Our results provide novel evidence that frequent consumption of ice cream, independent of body fat, is related to a reduction in reward-region responsivity in humans, paralleling the tolerance observed in drug addiction. Data also imply that intake of a particular energy-dense food results in attenuated reward-region responsivity specifically to that food, which suggests that sensory aspects of eating and reward learning may drive the specificity. PMID:22338036

Short communication: Effect of whey protein addition and transglutaminase treatment on the physical and sensory properties of reduced-fat ice cream.

Science.gov (United States)

Danesh, Erfan; Goudarzi, Mostafa; Jooyandeh, Hossein

2017-07-01

The effects of whey protein addition and transglutaminase treatment, alone and in combination, on the physical and sensory properties of reduced-fat ice cream were investigated. Adding whey protein with or without enzyme treatment decreased melting rate, overrun, and hardness of the reduced-fat ice cream; however, the enzyme-treated sample had a higher melting rate and overrun and softer texture. Whey protein-fortified samples showed higher melting resistance, but lower overrun and firmer texture compared with the enzyme-treated sample without added whey protein. Whey protein addition with or without transglutaminase treatment caused an increase in apparent viscosity and a decrease in flow index of the reduced-fat ice cream; nevertheless, the flow behavior of full-fat sample was most similar to the enzyme-treated reduced-fat sample with no added whey protein. Descriptive sensory analyses showed that neither whey protein addition nor transglutaminase treatment significantly influenced the flavor and odor of reduced-fat ice cream, but they both noticeably improved the color and texture of the final product. The results of this study suggest that whey protein addition with transglutaminase treatment improves the physical and sensory properties of reduced-fat ice cream more favorably than does whey protein addition or transglutaminase treatment alone. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Physicochemical and sensory characteristics of goat and cow milk ice cream made with vegetable fat.

Directory of Open Access Journals (Sweden)

Alejandro Chacón-Villalobos

2015-12-01

Full Text Available The aim of this study was to determine the effect of the amount of goat and cow milk over the physicochemical and sensory characteristics of ice cream flavored with vegetable fat. In Costa Rica in 2010, three inclusion percentages of milk (100% goat, 100% cow, and a mixture of both 50%: 50% were evaluated, as well as the inclusion of different flavors (strawberry, strawberry with topping, and vanilla on the overrun, texture, melting, color, and acceptance of ice cream with vegetable fat. No parameters depended on the type of milk (p>0.05, while overrun varied between batches (p<0.05. There was a flavor*milk interaction for melting rate, texture, and pH attributable to the addition of topping. There was a significant effect on the colorimetric measurement based on the variables of the CIE system L*, a* and C*, on flavor (p<0.05, and an interaction type of milk*flavor for parameters b* and °h (tint or hue was attributed to topping and colorants. Both vegetable fat and topping increased the content of total solids in the mixture; it was associated to a lower rate of aeration, a low melting time, and a more consistency. A cluster analysis for sensory liking, distinguished between three groups: group 1 (15.25%, which liked all products, group 2 (62.71% that moderately liked them all, and group 3 (22.03% who neither show like nor dislike. Groups 2 and 3 showed greater liking for products with topping. The results of the sensory panel as well as the physicochemical and instrumental characterizations show that the type of milk used to make ice cream is not a determining factor, so it is feasible to produce goat milk ice cream and obtain a quality product with good acceptance.

Detection of viable Salmonella in ice cream by TaqMan real-time polymerase chain reaction assay combining propidium monoazide

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Yuexia Wang

2015-09-01

Full Text Available Real-time polymerase chain reaction (PCR allows rapid detection of Salmonella in frozen dairy products, but it might cause a false positive detection result because it might amplify DNA from dead target cells as well. In this study, Salmonella-free frozen ice cream was initially inoculated with heat-killed Salmonella Typhimurium cells and stored at −18°C. Bacterial DNA extracted from the sample was amplified using TaqMan probe-based real-time PCR targeting the invA gene. Our results indicated that DNA from the dead cells remained stable in frozen ice cream for at least 20 days, and could produce fluorescence signal for real-time PCR as well. To overcome this limitation, propidium monoazide (PMA was combined with real-time PCR. PMA treatment can effectively prevent PCR amplification from heat-killed Salmonella cells in frozen ice cream. The PMA real-time PCR assay can selectively detect viable Salmonella at as low as 103 CFU/mL. Combining 18 hours of pre-enrichment with the assay allows for the detection of viable Salmonella at 100 CFU/mL and avoiding the false-positive result of dead cells. The PMA real-time PCR assay provides an alternative specifically for detection of viable Salmonella in ice cream. However, when the PMA real-time PCR assay was evaluated in ice cream subjected to frozen storage, it obviously underestimated the contamination situation of viable Salmonella, which might lead to a false negative result. According to this result, the use of enrichment prior to PMA real-time PCR analysis remains as the more appropriate approach.

Detection of viable Salmonella in ice cream by TaqMan real-time polymerase chain reaction assay combining propidium monoazide.

Science.gov (United States)

Wang, Yuexia; Yang, Ming; Liu, Shuchun; Chen, Wanyi; Suo, Biao

2015-09-01

Real-time polymerase chain reaction (PCR) allows rapid detection of Salmonella in frozen dairy products, but it might cause a false positive detection result because it might amplify DNA from dead target cells as well. In this study, Salmonella-free frozen ice cream was initially inoculated with heat-killed Salmonella Typhimurium cells and stored at -18°C. Bacterial DNA extracted from the sample was amplified using TaqMan probe-based real-time PCR targeting the invA gene. Our results indicated that DNA from the dead cells remained stable in frozen ice cream for at least 20 days, and could produce fluorescence signal for real-time PCR as well. To overcome this limitation, propidium monoazide (PMA) was combined with real-time PCR. PMA treatment can effectively prevent PCR amplification from heat-killed Salmonella cells in frozen ice cream. The PMA real-time PCR assay can selectively detect viable Salmonella at as low as 10 3  CFU/mL. Combining 18 hours of pre-enrichment with the assay allows for the detection of viable Salmonella at 10 0  CFU/mL and avoiding the false-positive result of dead cells. The PMA real-time PCR assay provides an alternative specifically for detection of viable Salmonella in ice cream. However, when the PMA real-time PCR assay was evaluated in ice cream subjected to frozen storage, it obviously underestimated the contamination situation of viable Salmonella, which might lead to a false negative result. According to this result, the use of enrichment prior to PMA real-time PCR analysis remains as the more appropriate approach. Copyright © 2015. Published by Elsevier B.V.

Microbial Quality and Antimicrobial Resistance of Staphylococcus aureus and Escherichia coli Isolated from Traditional Ice Cream in Hamadan City, West of Iran

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Ghadimi

2016-10-01

Full Text Available Background Foodborne diseases are one of the most major public health concerns in the world. Ice cream flavors, especially the traditional ones, have a high potential for the transmission of the pathogenic bacteria. Objectives The aim of the current study is to investigate the microbiological status and antibiotic resistance of Escherichia coli and Staphylococcus aureus isolated from traditional ice cream. Methods A total of 114 traditional ice creams were randomly collected from retail stores in Hamadan, Iran. Samples were investigated for the total bacteria count (TBC and contamination with the coliform, Enterobacteriaceae and Salmonella as well as the prevalence and antibiotic resistance of Staphylococcus aureus and Escherichia coli. Results The count of Enterobacteriaceae (89.47%, mold and yeast (50%, coliform (40.35% and TBC (28.07% of samples was higher than Iran’s standard. Salmonella was not found in all samples. The prevalence of Staphylococcus aureus and Escherichia coli was confirmed in 50% and 37.72% of samples, respectively. Collected Escherichia coli had the highest antibiotic resistance to ampicillin 67.44%, nalidixic acid 39.53% and co-amoxyclav 37.21%. Staphylococcus aureus showed a higher antibiotic resistance to penicillin (82.46% of isolates and oxacillin (38% of isolates. Conclusions The results showed high contamination levels of traditional ice cream with spoilage and pathogenic microorganisms as well as considerable resistance of isolated Staphylococcus aureus and Escherichia coli to common antibiotics. Therefore, good hygienic practice during processing and personal hygiene should be considered to improve the quality of ice cream. In addition, it is necessary that the regulatory authorities carry out more control on the production centers of traditional ice cream.

The Impact of Brand Awareness on Customer Loyalty towards Igloo Ice Cream: A Study on Dhaka University Students

OpenAIRE

Haque, S.M. Shariful; Bappy,Tauhid Ahmed; Arifuzzaman, Md.

2018-01-01

Abstract The importance of brand awareness to develop higher level of customer loyalty in the ice cream industry is multifaceted. Igloo, being the market leader, takes a wide range of brand building measures to make customers more aware but that does not necessarily lead them to capture the multifarious benefits of full customer loyalty. The purpose of the study, however, was to identify the impact of brand awareness on consumer loyalty towards Igloo Ice Cream. All the 100 respondents cho...

Preference direction study of Job’s-tears ice cream

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Wiwat Wangcharoen

2007-09-01

Full Text Available Job's-tears (Coix lachryma-jobi L. is a kind of cereal commonly used in Asia as food and medicine, but it is still not widely consumed in Thailand. Four prototype products of Job’s-tears ice cream were developed by varying 2 levels of glucose syrup (16 and 32% of Job's-tears used and coconut milk (50 and 100 % of Job's-tears used. Their sensory attribute profiles were evaluated by 3 groups of 10 selected panelists using Ratio profile test (RPT, and their acceptances, hedonic scores, were evaluated by 100 consumers. Results showed that there were significant effects of coconut milk quantity on several attributes, such as appearance (whiteness, texture (hardness, smoothness, and flavour (coconut milk aroma, sweetness, saltiness, but the effect of glucose syrup quantity was significant on hardness only. Acceptance data were analyzed by cluster analysis to find out the difference of preference directions and 3 clusters (n1 = 39, n2 = 25, n3 = 36 were found. The first cluster preferred Job's tears ice cream containing high glucose syrup and low coconut milk, whilst the second preferred high level of only one of these two ingredients, and the third preferred high level of both ingredients. External preference maps were created from RPT and acceptance data to express the preference direction of each cluster.

Salivary mutans streptococci and lactobacilli modulations in young children on consumption of probiotic ice-cream containing Bifidobacterium lactis Bb12 and Lactobacillus acidophilus La5.

Science.gov (United States)

Singh, Richa Polka; Damle, Satyawan Gangaram; Chawla, Amrita

2011-11-01

To compare the levels of mutans streptococci and lactobacilli in saliva of school children, before and after consumption of probiotic and control ice-cream. A double-blind, cross-over, placebo-controlled trial was carried out in forty, 12-14 year-old children, with no clinically detectable caries. The selected children were randomized equally into two groups I and II. Following an initial run-in period of 1 week, children in group I and II were given ice-creams 'A' and 'B', respectively, for 10 days. Being a cross-over study, the ice-creams were interchanged in the two groups after a 2-week wash-out period. Saliva samples at baseline and follow-up were assessed using Dentocult SM and Dentocult LB kits. On statistical evaluation, it was seen that probiotic ice-cream brought about a statistically significant reduction (p-value = 0.003) in salivary mutans streptococci levels with no significant effect on lactobacilli levels. In conclusion, probiotic ice-cream containing Bifidobacterium lactis Bb-12 ATCC27536 and Lactobacillus acidophilus La-5 can reduce the levels of certain caries-associated micro-organisms in saliva.

A 4-D dataset for validation of crystal growth in a complex three-phase material, ice cream

Science.gov (United States)

Rockett, P.; Karagadde, S.; Guo, E.; Bent, J.; Hazekamp, J.; Kingsley, M.; Vila-Comamala, J.; Lee, P. D.

2015-06-01

Four dimensional (4D, or 3D plus time) X-ray tomographic imaging of phase changes in materials is quickly becoming an accepted tool for quantifying the development of microstructures to both inform and validate models. However, most of the systems studied have been relatively simple binary compositions with only two phases. In this study we present a quantitative dataset of the phase evolution in a complex three-phase material, ice cream. The microstructure of ice cream is an important parameter in terms of sensorial perception, and therefore quantification and modelling of the evolution of the microstructure with time and temperature is key to understanding its fabrication and storage. The microstructure consists of three phases, air cells, ice crystals, and unfrozen matrix. We perform in situ synchrotron X-ray imaging of ice cream samples using in-line phase contrast tomography, housed within a purpose built cold-stage (-40 to +20oC) with finely controlled variation in specimen temperature. The size and distribution of ice crystals and air cells during programmed temperature cycling are determined using 3D quantification. The microstructural evolution of three-phase materials has many other important applications ranging from biological to structural and functional material, hence this dataset can act as a validation case for numerical investigations on faceted and non-faceted crystal growth in a range of materials.

A 4-D dataset for validation of crystal growth in a complex three-phase material, ice cream

International Nuclear Information System (INIS)

Rockett, P; Karagadde, S; Guo, E; Kingsley, M; Lee, P D; Bent, J; Hazekamp, J; Vila-Comamala, J

2015-01-01

Four dimensional (4D, or 3D plus time) X-ray tomographic imaging of phase changes in materials is quickly becoming an accepted tool for quantifying the development of microstructures to both inform and validate models. However, most of the systems studied have been relatively simple binary compositions with only two phases. In this study we present a quantitative dataset of the phase evolution in a complex three-phase material, ice cream. The microstructure of ice cream is an important parameter in terms of sensorial perception, and therefore quantification and modelling of the evolution of the microstructure with time and temperature is key to understanding its fabrication and storage. The microstructure consists of three phases, air cells, ice crystals, and unfrozen matrix. We perform in situ synchrotron X-ray imaging of ice cream samples using in-line phase contrast tomography, housed within a purpose built cold-stage (-40 to +20 o C) with finely controlled variation in specimen temperature. The size and distribution of ice crystals and air cells during programmed temperature cycling are determined using 3D quantification. The microstructural evolution of three-phase materials has many other important applications ranging from biological to structural and functional material, hence this dataset can act as a validation case for numerical investigations on faceted and non-faceted crystal growth in a range of materials. (paper)

Intransience of functional components and distinctive properties of amla (Indian gooseberry) ice cream during short-term storage.

Science.gov (United States)

Goraya, Rajpreet Kaur; Bajwa, Usha

2018-05-01

Inclusion of processed amla have been found to enhance the functional properties and nutritional value of ice cream by augmenting the fiber content, total phenols, tannins, ascorbic acid and antioxidant activity. The present investigation assessed the changes in these constituents, color values (L, a* and b*), melting rate, sensory scores and microbiological quality of ice cream containing amla shreds, pulp, preserve, candy and powder during 60 days' storage at - 18 to - 20 °C. The total solids increased slightly whereas the antioxidant activity, total phenols, ascorbic acid and tannins decreased on storage. The L values declined whereas a* and b* values amplified, the rate of change being highest in candy containing sample followed by preserve. The first drip time of all the samples increased whereas melting rate decreased. The overall acceptability scores declined non significantly. Standard plate count of all the ice cream samples decreased significantly whereas yeast and molds were not detected throughout the storage. The psychrophiles were not spotted up to 30 days, thereafter, a small increase was observed.

Effect of lupine as cheese base substitution on technological and nutritional properties of processed cheese analogue.

Science.gov (United States)

Awad, Rezik Azab; Salama, Wafaa Mohammed; Farahat, Azza Mahmoud

2014-01-01

Healthy foods have been met with marked success in the last two decades. Lupine flours, protein concentrates, and isolates can be applied as a substance for enriching different kinds of food systems such as bakery products, lupine pasta, ice cream, milk substitutes. Imitation processed cheese is made from mixtures of dairy and/or non dairy proteins and fat/oils and is variously labeled analogue, artificial, extruded, synthetic and/or filled. Processed cheese can be formulated using different types of cheese with different degree of maturation, flavorings, emulsifying, salts, and/or several ingredients of non-dairy components. Non-dairy ingredients have been used in processed cheese for many dietary and economic reasons. In this study, lupine paste was used to substitute 25, 50, 75 and 100% of cheese in base formula of processed cheese analogue (PCA). Matured Ras cheese (3 months old) was manufactured using fresh cow milk. Soft cheese curd was manufactured using fresh buffalo skim milk. Emulsifying salts S9s and Unsalted butter were used. Lupine termis paste was prepared by soaking the seeds in tap water for week with changing the water daily, and then boiled in water for 2 hrs, cooled and peeled. The peeled seeds were minced, blended to get very fine paste and kept frozen until used. Lupine paste was used to substitute 25, 50, 75 and 100% of cheese in base formula of processed cheese analogue (PCA). The obtained PCA were analysed when fresh and during storage up to 3 months at 5±2°C for chemical composition, physical and sensory properties. The histopathological effect of lupines on alloxan diabetic albino rats and nutritional parameters were also investigated. Incorporation of lupine paste in PCA increased the ash and protein contents while meltability and penetration values of resultant products were decreased. Adding lupine in PSA formula had relatively increased the oil index and firmness of products. Feeding rats a balanced diet containing processed cheese

Isolation and survival of Yersinia enterocolitica in ice cream at different pH values, stored at -18°c

OpenAIRE

Pederiva,Norma B. Barbini de; Guzmán,Ana M. Stefanini de

2000-01-01

The presence of Yersinia enterocolitica was investigated in 203 samples of industrial (123) and non-industrial ice cream (80). Two Y. enterocolitica strains were isolated from non-industrial ice cream, which suggests the possibility of post-manufacturing contamination. One strain was typed as B:1A, O: 3,50,51; lis Xz, while the other one was biotyped as: B:1A but not serologically typed. Survival of Y. enterocolitica was investigated by inoculating nine samples of industrially manufactured ic...

Effect of different sweetener blends and fat types on ice cream properties

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Elieste da Silva Junior

2011-03-01

Full Text Available The development of processed foods requires the understanding of the phenomena that dictate the ingredient interactions normally used in food formulations, as well as the effects of the numerous operations involved in the processing of the final product. In ice creams, sugars are responsible for taste, but they also affect the freezing behavior and viscosity of processed mixes. Components such as fats influence mechanical properties, melting resistance, and palatability of final products. The objective was to study the technological effects of different sugars and fats on the structure of ice cream formulations. Fructose syrup was used as a substitute for glucose syrup in blends with sucrose, and palm fat was employed as an alternative to hydrogenated vegetable fat. The analysis of variance showed significant differences in chemical compositions. Hygroscopicity of fructose syrup increased the solids content in the formulations. Melting rate and overrun were higher in products added with this sugar. Palm fat caused changes in melting ranges of formulations, and higher melting rate was observed in the combination of palm fat and fructose syrup.

A hybrid flow shop model for an ice cream production scheduling problem

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Imma Ribas Vila

2009-07-01

Full Text Available Normal 0 21 false false false ES X-NONE X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Taula normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman","serif";} In this paper we address the scheduling problem that comes from an ice cream manufacturing company. This production system can be modelled as a three stage nowait hybrid flow shop with batch dependent setup costs. To contribute reducing the gap between theory and practice we have considered the real constraints and the criteria used by planners. The problem considered has been formulated as a mixed integer programming. Further, two competitive heuristic procedures have been developed and one of them will be proposed to schedule in the ice cream factory.

The carbon footprint of ice cream and its mitigating options for Unilever in China

NARCIS (Netherlands)

Zheng, Wanli

2010-01-01

Unilever is planning to expand its ice cream production based on current conditions in China. Produc-tion expansion means increasing demands of raw materials e.g. milk powders, and requirements of energy use for processing, transporting and storing. From

Formulation of a peach ice cream as potential symbiotic food

OpenAIRE

VILLALVA, Fernando Josué; CRAVERO BRUNERI, Andrea Paula; VINDEROLA, Gabriel; GONÇALVEZ DE OLIVEIRA, Enzo; PAZ, Noelia Fernanda; RAMÓN, Adriana Noemí

2017-01-01

Abstract Today’s population increasingly demands and consumes healthy products. For this reason, the food industry has been developing and marketing food with added bioactive components. The aim of this work was to formulate a peach ice cream reduced in calories with an added probiotic (Bifidobacterium lactis Bb-12) and prebiotics (inulin), and to evaluate its sensory quality and acceptability as potential symbiotic food. The moisture content was 76.47%; 7.14% protein; 0.15% fat; 6.37%; carbo...

Microbial Quality and Antimicrobial Resistance of Staphylococcus aureus and Escherichia coli Isolated from Traditional Ice Cream in Hamadan City, West of Iran

OpenAIRE

Ghadimi; Heshmati; Azizi Shafa; Nooshkam

2016-01-01

Background Foodborne diseases are one of the most major public health concerns in the world. Ice cream flavors, especially the traditional ones, have a high potential for the transmission of the pathogenic bacteria. Objectives The aim of the current study is to investigate the microbiological status and antibiotic resistance of Escherichia coli and Staphylococcus aureus isolated from traditional ice cream. ...

Synbiotic Amazonian palm berry (açai, Euterpe oleracea Mart.) ice cream improved Lactobacillus rhamnosus GG survival to simulated gastrointestinal stress.

Science.gov (United States)

Costa, Mayra Garcia Maia; Ooki, Gabriela Namur; Vieira, Antônio Diogo Silva; Bedani, Raquel; Saad, Susana Marta Isay

2017-02-22

The effect of açai pulp ice cream and of its supplementation with inulin (I), whey protein concentrate (WC), and/or whey protein isolate (WI) on the viability and resistance to simulated gastrointestinal stress of the probiotic Lactobacillus (Lb.) rhamnosus GG strain throughout storage at -18 °C for up to 112 days was evaluated and morphological changes during stress were monitored. Lb. rhamnosus GG viability was stable in all formulations for up to 112 days of storage, preserving populations around 9 log CFU g -1 . Compared to the fresh culture, Lb. rhamnosus GG showed higher survival under simulated gastrointestinal conditions when incorporated into açai ice cream, indicating that the presence of the food matrix contributed to the microorganism survival. A reduction of at least 5 log cycles of Lb. rhamnosus GG was observed in all formulations after the gastrointestinal simulation in all storage periods assessed. The addition of I, WC, and/or WI did not show any significant effect on the probiotic survival under simulated gastrointestinal stress (p ice cream. Thus, the açai pulp ice cream was shown to be a suitable matrix for Lb. rhamnosus GG, improving its survival under in vitro simulated gastrointestinal conditions.

Modeling of the effect of freezer conditions on the principal constituent parameters of ice cream by using response surface methodology.

Science.gov (United States)

Inoue, K; Ochi, H; Taketsuka, M; Saito, H; Sakurai, K; Ichihashi, N; Iwatsuki, K; Kokubo, S

2008-05-01

A systematic analysis was carried out by using response surface methodology to create a quantitative model of the synergistic effects of conditions in a continuous freezer [mix flow rate (L/h), overrun (%), cylinder pressure (kPa), drawing temperature ( degrees C), and dasher speed (rpm)] on the principal constituent parameters of ice cream [rate of fat destabilization (%), mean air cell diameter (mum), and mean ice crystal diameter (mum)]. A central composite face-centered design was used for this study. Thirty-one combinations of the 5 above-mentioned freezer conditions were designed (including replicates at the center point), and ice cream samples were manufactured and examined in a continuous freezer under the selected conditions. The responses were the 3 variables given above. A quadratic model was constructed, with the freezer conditions as the independent variables and the ice cream characteristics as the dependent variables. The coefficients of determination (R(2)) were greater than 0.9 for all 3 responses, but Q(2), the index used here for the capability of the model for predicting future observed values of the responses, was negative for both the mean ice crystal diameter and the mean air cell diameter. Therefore, pruned models were constructed by removing terms that had contributed little to the prediction in the original model and by refitting the regression model. It was demonstrated that these pruned models provided good fits to the data in terms of R(2), Q(2), and ANOVA. The effects of freezer conditions were expressed quantitatively in terms of the 3 responses. The drawing temperature ( degrees C) was found to have a greater effect on ice cream characteristics than any of the other factors.

Prevalence of Listeria monocytogenes in traditional ice cream, Yazd, IRAN (1394 and compared to other studies in different parts of Iran

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Negar Hamidian

2017-07-01

., isolated from the water plant Lemna trisulca of a German fresh water pond. International Journal of Systematic and Evolutionary Microbiology 2012;63:641-7. 12-Barros MA, Nero LA, Silva LC, d’Ovidio L, Monteiro FA, Tamanini R, et al. Listeria monocytogenes: Occurrence in beef and identification of the main contamination points in processing plants. Meat science 2007;76(4:591-6. 13-Lyytikäinen O, Autio T, Maijala R, Ruutu P, Honkanen-Buzalski T, Miettinen M, et al. An outbreak of Listeria monocytogenes serotype 3a infections from butter in Finland. Journal of Infectious Diseases 2000;181(5:1838-41. 14-McLauchlin J, Mitchell R, Smerdon W, Jewell K. Listeria monocytogenes and listeriosis: a review of hazard characterisation for use in microbiological risk assessment of foods. International journal of food microbiology 2004;92(1:15-33. 15-Tirziu E, Nichita I, Cumpanasoiu C, Gros RV, Seres M. Listeria monocytogenes Monographic Study. Scientific Papers Animal Science and Biotechnologies 2010;43(1:441-6. 16-Adzitey F, Huda N. Listeria monocytogenes in foods: incidences and possible control measures. Afr J Microbiol Res 2010;4(25:2848-55. 17-Amagliani G, Brandi G, Omiccioli E, Casiere A, Bruce I, Magnani M. Direct detection of Listeria monocytogenes from milk by magnetic based DNA isolation and PCR. Food microbiology 2004;21(5:597-603. 18-Administration UsFaD. Draft assessment of the relative risk to public health from foodborne Listeria monocytogenesamong  selected  categories  of  ready to eat  foods 2001. 19-Rahimi E, Behzadnia A, Shakerian A, Momtaz H. Frequency of Listeria species from raw milk, traditional cheese and ice- cream in Shahrekord and Shiraz[persian]. Journal of Microbial World 2010;2(4:243-8. 20-Rahimi E, Ameri M, Momtaz H. Prevalence and antimicrobial resistance of Listeria species isolated from milk and dairy products in Iran. Food Control 2010;21(11:1448-52. 21-Shamloo E, Jalali M, Mirlohi M, Madani G, Metcalf D, Merasi M. Prevalence of Listeria species

Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: technique for order preference by similarity to ideal solution to determine optimum concentration.

Science.gov (United States)

Karaman, Safa; Toker, Ömer Said; Yüksel, Ferhat; Çam, Mustafa; Kayacier, Ahmed; Dogan, Mahmut

2014-01-01

In the present study, persimmon puree was incorporated into the ice cream mix at different concentrations (8, 16, 24, 32, and 40%) and some physicochemical (dry matter, ash, protein, pH, sugar, fat, mineral, color, and viscosity), textural (hardness, stickiness, and work of penetration), bioactive (antiradical activity and total phenolic content), and sensory properties of samples were investigated. The technique for order preference by similarity to ideal solution approach was used for the determination of optimum persimmon puree concentration based on the sensory and bioactive characteristics of final products. Increase in persimmon puree resulted in a decrease in the dry matter, ash, fat, protein contents, and viscosity of ice cream mix. Glucose, fructose, sucrose, and lactose were determined to be major sugars in the ice cream samples including persimmon and increase in persimmon puree concentration increased the fructose and glucose content. Better melting properties and textural characteristics were observed for the samples with the addition of persimmon. Magnesium, K, and Ca were determined to be major minerals in the samples and only K concentration increased with the increase in persimmon content. Bioactive properties of ice cream samples improved and, in general, acetone-water extracts showed higher bioactivity compared with ones obtained using methanol-water extracts. The technique for order preference by similarity to ideal solution approach showed that the most preferred sample was the ice cream containing 24% persimmon puree. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Cheese milk low homogenization enhanced early lipolysis and volatiles compounds production in hard cooked cheeses.

Science.gov (United States)

Vélez, María A; Hynes, Erica R; Meinardi, Carlos A; Wolf, Verónica I; Perotti, María C

2017-06-01

Homogenization applied to cheese milk has shown to increase lipolysis but its use is not spread as it can induce detrimental effects. The aim of this work was to assess the effect of low-pressure homogenization of the cream followed by pre-incubation of cheese milk on the composition, ripening index, lipolysis and volatile profiles of hard cooked cheeses. For that, control and experimental miniature Reggianito cheeses were made and analyzed during ripening (3, 45 and 90days). Homogenization had no impact on composition and proteolysis. An acceleration of the lipolysis reaction was clearly noticed in cheeses made with homogenized milk at the beginning of ripening, while both type of cheeses reached similar levels at 90days. We found the level of several compounds derived from fatty acid catabolism were noticeably influenced by the treatment applied: straight-chain aldehydes such as hexanal, heptanal and nonanal and methylketones from C 5 to C 9 were preferentially formed in experimental cheeses. Copyright © 2017 Elsevier Ltd. All rights reserved.

Autochthonous cheeses of Bosnia and Herzegovina

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Zlatan Sarić

2003-04-01

Full Text Available Despite the migration of people towards cities, autochthonous cheeses in Bosnia and Herzegovina survived. Technologies of these cheeses are simple and adapted to humble mountain limitations. Geographical occasions and rich mountain pastures created a certain participation of ewe's milk cheeses. Communicative isolation of hilly-mountain regions resulted in "closed" cheese production in small households. Autochthonous cheeses in Bosnia and Herzegovina have various origins. Different cheeses are produced in different parts of Bosnia and Herzegovina. There are : Travnički cheese, Masni (fat cheese, Presukača, Sirac, Livanjski cheese, Posni (lean cheese, "Suvi" (dry cheese or "Mješinski" full fat cheese matured in sheepskin bag, fresh sour milk cheese "Kiseli" and dried sour milk cheese "Kiseli", Zajednica, Basa, Kalenderovački cheese and goat's milk cheeses (Hard and White soft goat's milk cheese, "Zarica" and Urda. Besides above-mentioned types of cheese in Bosnia and Herzegovina some other autochthonous dairy products are produced: Kajmak (Cream, Maslo (Rendered butter and Zimsko kiselo mlijeko (Winter sour milk. The specificity in Bosnia and Herzegovina is that autochthonous dairy products are still mainly both produced and consumed in small rural households. Exceptions are Travnički cheese and Kajmak that are significantly sold at market. Only Livanjski cheese is manufactured as industry dairy product.

Effect Of Adding Sago Flour In Yoghurt Based On Viscosity, Overrun, Melting Rate And Total Solid Of Yoghurt Ice Cream

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Ika Ayu Wijayanti

2017-03-01

Full Text Available The purpose of this research was to find out the best concentration of adding sago flour in yoghurt based on viscosity, overrun, melting rate and total solid of yoghurt ice cream. The experiment was designed by Completely Randomized Design (CRD using four treatments were 0 %, 2 %, 4 %, 6 % from volume of fresh milk and four replication. The data were analyzed by using Analysis of Variance (ANOVA and continued by Duncan’s Multiple Range Test (DMRT. Result of this research showed that concentration of adding sago flour in yoghurt gave highly significant difference effect (P<0.01 on viscosity, overrun, melting rate and total solid of yoghurt ice cream. It can be concluded that the adding of sago flour 2% in yoghurt gave the best result with the viscosity was 1750.75 cP, overrun was 25.14%, melting rate was 39.13 minutes/50 g, total solid was 36.20% and gave the best quality of yoghurt ice cream.

Effect of Probiotic Containing Ice-cream on Salivary Mutans Streptococci (SMS) Levels in Children of 6-12 Years of Age: A Randomized Controlled Double Blind Study with Six-months Follow Up.

Science.gov (United States)

Ashwin, Devasya; Ke, Vijayaprasad; Taranath, Mahanthesh; Ramagoni, Naveen Kumar; Nara, Asha; Sarpangala, Mythri

2015-02-01

To evaluate the caries risk based on the salivary levels of streptococcus mutans in children of 6-12 years of age group before and after consuming probiotic ice-cream containing Bifidobacterium lactis Bb-12 and Lactobacillus acidophilus La-5. A double blind, placebo controlled trial was carried out in 60 children aged between 6 to 12 years with zero decayed, missing, and filled teeth (DMFT). They were randomly divided into two equal groups. Saliva sample were collected before the consumption of ice-cream and Streptococcus mutans count was calculated and recorded as baseline data. For the next seven days both the groups were given ice creams marked as A and B. Saliva samples were collected after ice-cream consumption at the end of study period and also after a washout period of 30 days and again after six months. Samples were inoculated and colonies were counted. On statistical evaluation by students paired t-test, probiotic ice-cream brought significant reduction in the Streptococcus mutans count after seven days of ice-cream ingestion (pice-cream consumption. After six months of the study period in both the groups the salivary levels of Streptococcus mutans was similar to the baseline. Probiotic ice-cream containing Bifidobacterium lactis Bb-12 and Lactobacillus acidophilus La-5 can cause reduction in caries causative organism. The dosage of the probiotic organisms for the long term or synergetic effect on the oral health are still needed to be explored.

Connecting the dots between bacterial biofilms and ice cream

Science.gov (United States)

Stanley-Wall, Nicola R.; MacPhee, Cait E.

2015-12-01

Emerging research is revealing a diverse array of interfacially-active proteins that are involved in varied biological process from foaming horse sweat to bacterial raincoat formation. We describe an interdisciplinary approach to study the molecular and biophysical mechanisms controlling the activity of an unusual bacterial protein called BslA. This protein is needed for biofilm formation and forms a protective layer or raincoat over the bacterial community, but also has a multitude of potential applications in multiphase formulations. Here we document our journey from fundamental research to an examination of the applications for this surface-active protein in ice cream.

Helicobacter pylori in ice cream and its control using mastic gum essential oil

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Nagah Mohamed Saad

2017-06-01

Conclusion: All isolates recovered from small scale ice cream samples reflexing the hygienic conditions under which samples were produced. Mastic gum essential oil exhibited a powerful anti-H. pylori effect recommending its addition to food matrix for therapeutic purposes or as a functional food. [J Adv Vet Anim Res 2017; 4(2.000: 132-139

Hygienic Shortcomings of Frozen Dessert Freezing Equipment and Fate of Listeria monocytogenes on Ice Cream-Soiled Stainless Steel.

Science.gov (United States)

Inuwa, A; Lunt, A; Czuprynski, C; Miller, G; Rankin, S A

2017-10-19

Although frozen dairy desserts have a strong record of safety, recent outbreaks of foodborne disease linked to ice creams have brought new attention to this industry. There is concern that small-scale frozen dessert equipment may not comply with or be reviewed against published comprehensive design and construction sanitation specifications (National Sanitation Foundation or 3-A sanitary standards). Equipment sanitary design issues may result in reduced efficacy of cleaning and sanitation, thus increasing the likelihood of postprocess contamination with pathogenic bacteria. In this context, and given that Listeria monocytogenes outbreaks are of great concern for the frozen dessert industry, a complementary study was conducted to evaluate the fate of L. monocytogenes in ice cream mix on a stainless steel surface. Our results showed that L. monocytogenes survived for up to 6 weeks at room temperature and 9 weeks at 4°C in contaminated ice cream on a stainless steel surface. Furthermore, chlorine- and acid-based surface sanitizers had no detrimental effect on the L. monocytogenes when used at a concentration and contact time (1 min) recommended by the manufacturer; significant reduction in CFU required 5 to 20 min of contact time.

UTILIZATION OF RESPONSE SURFACE METHODOLOGY IN THE OPTIMIZATION OF ROSELLE ICE CREAM MAKING [Penggunaan Response Surface Methodology dalam Optimisasi Pembuatan Es Krim Rosella

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Jeremia Manuel*

2014-12-01

Full Text Available This research was carried out to develop a functional ice cream product with natural colorant derived from an optimum set of roselle calyces extract and citric acid concentrations. Although citric acid can improve red color stability of rosella, its addition is limited due to the acidic and bitter aftertaste it imparts. Response surface methodology (RSM was employed to analyze the effect of roselle calyces extract and citric acid on physico-chemical characteristics and sensory acceptance of an ice cream. A central composite design consisting of two independent variables (roselle calyces extract and citric acid cocentrations at five levels (-1.41421, -1, 0, +1, and +1.41421 with 13 runs (formulations was prepared to establish the optimum set of variables. Higher concentration of roselle calyces extract significantly increased the total anthocyanin content and color acceptance, while decreased the ºHue and pH of the ice cream. Higher concentration of citric acid significantly increased the overrun and color acceptance, but decreased the viscosity, ºHue, pH, texture, taste acceptance, and overall acceptance of ice cream. The optimum scores of consumer sensory acceptance were met at 11.5% roselle calyces extract and 1.5% citric acid concentrations.

Prevalence and Level of Listeria monocytogenes in Ice Cream Linked to a Listeriosis Outbreak in the United States.

Science.gov (United States)

Chen, Y I; Burall, Laurel S; Macarisin, Dumitru; Pouillot, Régis; Strain, Errol; DE Jesus, Antonio J; Laasri, Anna; Wang, Hua; Ali, Laila; Tatavarthy, Aparna; Zhang, Guodong; Hu, Lijun; Day, James; Kang, Jihun; Sahu, Surasri; Srinivasan, Devayani; Klontz, Karl; Parish, Mickey; Evans, Peter S; Brown, Eric W; Hammack, Thomas S; Zink, Donald L; Datta, Atin R

2016-11-01

A most-probable-number (MPN) method was used to enumerate Listeria monocytogenes in 2,320 commercial ice cream scoops manufactured on a production line that was implicated in a 2015 listeriosis outbreak in the United States. The analyzed samples were collected from seven lots produced in November 2014, December 2014, January 2015, and March 2015. L. monocytogenes was detected in 99% (2,307 of 2,320) of the tested samples (lower limit of detection, 0.03 MPN/g), 92% of which were contaminated at ice cream products linked to a listeriosis outbreak provided a unique data set for further understanding the risk associated with L. monocytogenes contamination for highly susceptible populations.

Cold pleasure. Why we like ice drinks, ice-lollies and ice cream.

Science.gov (United States)

Eccles, R; Du-Plessis, L; Dommels, Y; Wilkinson, J E

2013-12-01

This review discusses how the ingestion of cold foods and drinks may be perceived as pleasant because of the effects of cooling of the mouth. The case is made that man has originated from a tropical environment and that cold stimuli applied to the external skin may initiate thermal discomfort and reflexes such as shivering and vasoconstriction that defend body temperature, whereas cold stimuli applied to the mouth are perceived as pleasant because of pleasure associated with satiation of thirst and a refreshing effect. Cold water is preferred to warm water as a thirst quencher and cold products such as ice cream may also be perceived as pleasant because oral cooling satiates thirst. The case is made that cold stimuli may be perceived differently in the skin and oral mucosa, leading to different effects on temperature regulation, and perception of pleasure or displeasure, depending on the body temperature and the temperature of the external environment. Copyright © 2013 Elsevier Ltd. All rights reserved.

21 CFR 133.133 - Cream cheese.

Science.gov (United States)

2010-04-01

... Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... a finished cheese having the same physical and chemical properties. The minimum milkfat content is... and is subjected to the action of lactic acid-producing bacterial culture. One or more of the clotting...

Modelling and predicting growth of psychrotolerant pseudomonads in milk and cottage cheese

DEFF Research Database (Denmark)

Martinez Rios, Veronica; Østergaard, Nina Bjerre; Rosshaug, Per Sand

.43. The acceptable simulation zone method showed the new model for cottage cheese to successfully predict growth of psychrotolerant pseudomonads at both constant and dynamic temperature storage conditions. The new models can be used together with the Food Spoilage and Safety Predictor (FSSP) software to predict......Mathematical models were developed and evaluated for growth of psychrotolerant pseudomonads in chilled milk and cottage cheese with cultured cream dressing. The mathematical models include the effect of temperature, pH, NaCl, lactic acid and sorbic acid. A simplified cardinal parameter growth model...... was developed based on growth in broth. Subsequently, the reference growth rate parameter (μref at 25 °C) was fitted to a total of 35 growth rates from cottage cheese with cultured cream dressing. Growth rate models for milk and cottage cheese were evaluated by comparison with data from literature and new...

The implementation of a Hazard Analysis and Critical Control Point management system in a peanut butter ice cream plant

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Yu-Ting Hung

2015-09-01

Full Text Available To ensure the safety of the peanut butter ice cream manufacture, a Hazard Analysis and Critical Control Point (HACCP plan has been designed and applied to the production process. Potential biological, chemical, and physical hazards in each manufacturing procedure were identified. Critical control points for the peanut butter ice cream were then determined as the pasteurization and freezing process. The establishment of a monitoring system, corrective actions, verification procedures, and documentation and record keeping were followed to complete the HACCP program. The results of this study indicate that implementing the HACCP system in food industries can effectively enhance food safety and quality while improving the production management.

Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream

Science.gov (United States)

2015-01-01

Summary In the present study, possible effects of the addition of banana flour at different mass fractions (1 and 2%) are investigated on physical (overrun, viscosity), chemical (dry matter, fat and ash content, acidity, pH, water and oil holding capacity and colour), mineral content (Ca, K, Na, P, S, Mg, Fe, Mn, Zn and Ni) and sensory properties of ice cream. Fibre--rich banana pieces were found to contain 66.8 g per 100 g of total dietary fibre, 58.6 g per 100 g of which were insoluble dietary fibre, while 8.2 g per 100 g were soluble dietary fibre. It can be concluded from these results that banana is a valuable dietary fibre source which can be used in food production. Flour obtained from green banana pulp and peel was found to have significant (pbanana flour content. Sensory results indicated that ice cream sample containing 2% of green banana pulp flour received the highest score from panellists. PMID:27904363

Effect of Electron Beam Irradiation on Physicochemical and Sensory characteristics of Traditional Ice cream

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F Hoseinpour Ganjaroudy

2016-03-01

Full Text Available Introduction: Due to the increasing use of irradiation in food safety as an efficient and supplement method, it is needed to investigate effects of this new technology on the apparent and organoleptic characteristics of different products. Because primarily thing that attracts the attention of the customer to buy a food product is its appearance characteristics. The aim of this study was to determine the effect of electron beam irradiation on traditional ice cream. Methods: Ice cream samples were shopped in the city and were moved to the laboratory in defined conditions into the cool box to keep sample frozen. In keeping with freezing conditions, samples were irradiated by electron beam in -18at doses of 0, 1, 2, 3 and 5 kGy. And after one week of storage at -18℃, physicochemical tests including moisture, fat, sugar, pH and sensory tests including color, odor, taste and overall acceptability, were done on it. Results: Results showed that there was no significant difference between irradiated and non-irradiated in the amount of sugar, fat and pH. However, it can be seen significant differences in the moisture content measured in the treated samples with electron beam and untreated one (p<0.05 Also, although the doses of 1 and 2 kGy had no significant effect on the organoleptic characteristics of the product, but with increasing irradiation dose up to 2 kGy, overall acceptability  ​​and color significantly decreased (p<0.05. Conclusion: According to the result,  it can be concluded that the maximum recommended dose is 2 kGy for irradiation traditional ice cream product and  higher doses caused a decline in quality of product.

Upper extremity cumulative trauma disorders in the makers of Maraş pounded ice cream

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Betül Bakan

2013-01-01

Full Text Available Objective: Upper Extremity Cumulative Trauma Disorders(UE-CTD are among the major health problems affectingthe workers. The aim of this study was to investigateUE-CTD in the makers of Maras pounded ice cream(MMPICMethods: This study was conducted among 50 volunteerswho work as a MMPIC and 50 control in our downtownarea. During face-to-face conversion, the participantsfilled out a survey inquiring about age, duration ofwork (in years in job, daily working time, occupation withanother job, health history, and medication usage. Thesubjects were questioned regarding the musculoskeletalcomplaints within the last six months and upper bodyphysical examination was performed in all participants.Results: The study group was composed of males.The mean age of study group and control group were31.78±6.58 and 30.74±5.99 years (p=0.411, respectively.The mean duration of work in pounded ice creambusiness and the mean duration of work in control were11.64± 6.26 years and 10.68±5.48 years (p=0.417, respectively.The mean daily working time in the studygroup and in control group were 10.64±1.82 hours and11.12±1.62 hours (p= 0.168, respectively. Musculoskeletalcomplaints of the upper extremity were found in 52%of the study group, and 28% of the control group. Musculoskeletaldisease of upper extremity was found in 28% ofthe study group and in 12% of the control group. Upperextremity musculoskeletal system complaints and illnesswere difference statistically between the two groups (p=0.014; p= 0.046, respectively.Conclusion: UE-CTD was seen in the makers of poundedice cream and its prevalence was similar to the otherlaborers work in the areas needing repetitive arm andhand motion.Key words: Makers of Maras pounded ice cream, cumulativetrauma disorders, upper extremity problems

Coconut and sunflower oil ratios in ice cream influence subsequent food selection and intake.

Science.gov (United States)

Rizzo, G; Masic, U; Harrold, J A; Norton, J E; Halford, J C G

2016-10-01

The effect of coconut oil (CO, containing mainly medium chain triglycerides - MCTs) and sunflower oil (SO, containing mainly long chain triglycerides - LCTs) used as fat source (10% fat ice cream) in different ratios (25% CO and 75% SO - 25CO:75SO, 50% CO and 50% SO - 50CO:50SO, 75% CO and 25% SO - 75CO:25SO) was investigated to assess differences in appetite and ad-libitum (evening and snack) food intake using a single blind design. 36 healthy female participants consumed a fixed portion (150g) of ice cream 45min before an ad-libitum dinner and snacks. Appetite sensations were tracked across the day. Participants ate significantly less fat after 75CO:25SO than 25CO:75SO (p=0.007) and there was also a trend for lower fat intake in this condition as compared to 50CO:50SO (p=0.068). High fat savoury snack intake significantly decreased after 75CO:25SO in comparison with both 25CO:75SO (p=0.038) and 50CO:50SO (p=0.008). Calorie intake from snacks was also found to be significantly lower after 25CO:75SO and 50CO:50SO than 75CO:25SO (p=0.021 and 0.030 respectively). There was no effect of condition on appetite or desire ratings over the day. Eating a standard portion of ice cream containing different ratios of MCTs and LCTs can modestly influence acute food selection and intake, with MCTs manifesting their effect earlier and LCTs later due to differences in the absorption and metabolism of these lipids. However, the differences evident in the present study were small, and require further research before firm conclusions can be drawn. Copyright © 2016 Elsevier Inc. All rights reserved.

Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences

OpenAIRE

Harwood, Meriel L.; Loquasto, Joseph R.; Roberts, Robert F.; Ziegler, Gregory R.; Hayes, John E.

2013-01-01

Chocolate ice cream is commonly formulated with higher sugar levels than nonchocolate flavors to compensate for the inherent bitterness of cocoa. Bitterness, however, is an integral part of the complex flavor of chocolate. In light of the global obesity epidemic, many consumers and health professionals are concerned about the levels of added sugars in foods. Once a strategy for balancing undesirable bitterness and health concerns regarding added sugars has been developed, the task becomes det...

The Study of Alginate and Whey Protein Hydrolyzed Suplementation Utilization for Cell Release and Microencapsulated Lactobacillus Acidophilus Viability in Probiotic Ice Cream

Directory of Open Access Journals (Sweden)

Purwadi Purwadi

2013-10-01

Full Text Available The objectives of this research were to increase viability and activity of L. acidophilus encapsulated with alginate and whey protein hydrolyzed for cell release and microencapsulated Lactobacillus acidophilus viability in probiotic ice cream. The methods used were factorial experiment using Completely Randomized Design. Data was analysed with Variance Analysis. The results showed that the interaction between alginate and whey protein hydrolyzed supplemented could be increased the function of CaCl2 and also encapsulated L. acidophilus viability. The used alginate of 1% and whey protein hydrolyzed supplemented of 0,5% produced encapsulated L. acidophilus viability higher than before, but however, the utilization of alginate of 1% and whey protein hydrolyzed supplemented of 0% could release a few cell. Therefore, the utilization of alginate 1% and whey protein hydrolyzed supplemented 0,5% in ice cream produced L. acidophilus highest than other.   Keywords :   Lactobacillus acidophilus, microencapsulation, alginate, whey protein hydrolyzed, cell release, ice cream

How Small Businesses Market Their Products during the Different Phases of the Product Life Cycle: The Case of Swedish Ice Cream Manufacturers

OpenAIRE

Annika Hallberg; Susana Friberg; Paulina Myhrman

2014-01-01

The Swedish ice cream market of today is dominated by a few major market leaders, which makes it a challenge for small firms to make themselves visible and survive on a long-term basis. The aim of this article is to investigate and understand how small firms in the ice cream business market their products, based on the marketing mix and the portfolio matrix, during the different phases of the product life cycle. The combination of the two models for strategic planning enables t...

The implementation of a Hazard Analysis and Critical Control Point management system in a peanut butter ice cream plant.

Science.gov (United States)

Hung, Yu-Ting; Liu, Chi-Te; Peng, I-Chen; Hsu, Chin; Yu, Roch-Chui; Cheng, Kuan-Chen

2015-09-01

To ensure the safety of the peanut butter ice cream manufacture, a Hazard Analysis and Critical Control Point (HACCP) plan has been designed and applied to the production process. Potential biological, chemical, and physical hazards in each manufacturing procedure were identified. Critical control points for the peanut butter ice cream were then determined as the pasteurization and freezing process. The establishment of a monitoring system, corrective actions, verification procedures, and documentation and record keeping were followed to complete the HACCP program. The results of this study indicate that implementing the HACCP system in food industries can effectively enhance food safety and quality while improving the production management. Copyright © 2015. Published by Elsevier B.V.

Sensory Profile, Drivers of Liking, and Influence of Information on the Acceptance of Low-Calorie Synbiotic and Probiotic Chocolate Ice Cream.

Science.gov (United States)

Peres, Juliana; Esmerino, Erick; da Silva, Alessandra Lins; Racowski, Ilana; Bolini, Helena

2018-05-01

The objective of this study was to evaluate the sensory profile and the influence of the information on the acceptance of the symbiotic chocolate ice cream made with sucrose and different sweeteners (aspartame, sucralose, neotame, Stevia with 60%, 85%, 95%, and 97% of rebaudioside A) through analysis of variance (ANOVA), Tukey's test, and partial least of square (PLS) regression. Quantitative descriptive analysis (QDA) was carried out by 18 assessors, who evaluated the samples in relation to the raised descriptors. Additionally, two acceptance tests (blind/informed) were performed with 120 consumers. The samples sweetened with sucralose and rebaudioside 97% presented similar profile to the control sample, thus having a better potential to replace sucrose in chocolate ice cream. The acceptance test carried out with information had higher scores for the attributes appearance, aroma, flavor, texture, and overall impression. The correlation between data from the acceptance tests and QDA showed that the descriptors "low-energy" and "natural sweetener" claims interfered negatively in the drivers of liking of chocolate ice cream. Therefore, we can conclude that some characteristics unnoticed by consumers were highlighted after providing the information about the product's characteristics. This research is important and contributes to the manufacture and development of low-calorie chocolate ice cream with functional properties, guiding, through suitable sensory and statistical tools, the application of stevia and other artificial sweeteners in products with reduction or total absence of sucrose and highlighting the impact of the labeling of these products on consumer perception. © 2018 Institute of Food Technologists®.

48 CFR 52.232-25 - Prompt payment.

Science.gov (United States)

2010-10-01

... edible fresh or frozen poultry meat, any perishable poultry meat food product, fresh eggs, and any..., cheese, certain processed cheese products, butter, yogurt, ice cream, mayonnaise, salad dressings, and...

Comparison of CME radial velocities from a flux rope model and an ice cream cone model

Science.gov (United States)

Kim, T.; Moon, Y.; Na, H.

2011-12-01

Coronal Mass Ejections (CMEs) on the Sun are the largest energy release process in the solar system and act as the primary driver of geomagnetic storms and other space weather phenomena on the Earth. So it is very important to infer their directions, velocities and three-dimensional structures. In this study, we choose two different models to infer radial velocities of halo CMEs since 2008 : (1) an ice cream cone model by Xue et al (2005) using SOHO/LASCO data, (2) a flux rope model by Thernisien et al. (2009) using the STEREO/SECCHI data. In addition, we use another flux rope model in which the separation angle of flux rope is zero, which is morphologically similar to the ice cream cone model. The comparison shows that the CME radial velocities from among each model have very good correlations (R>0.9). We will extending this comparison to other partial CMEs observed by STEREO and SOHO.

Toxigenic genes, spoilage potential, and antimicrobial resistance of Bacillus cereus group strains from ice cream.

Science.gov (United States)

Arslan, Seza; Eyi, Ayla; Küçüksarı, Rümeysa

2014-02-01

Bacillus spp. can be recovered from almost every environment. It is also found readily in foods, where it may cause food spoilage and/or food poisoning due to its toxigenic and pathogenic nature, and extracellular enzymes. In this study, 29 Bacillus cereus group strains from ice cream were examined for the presence of following virulence genes hblC, nheA, cytK and ces genes, and tested for a range of the extracellular enzymes, and antimicrobial susceptibility. The strains were found to produce extracellular enzymes: proteolytic and lipolytic activity, gelatin hydrolysis and lecithinase production (100%), DNase production (93.1%) and amylase activity (93.1%). Of 29 strains examined, 24 (82.8%) showed hemolytic activity on blood agar. Beta-lactamase enzyme was only produced by 20.7% of B. cereus group. Among 29 B. cereus group from ice cream, nheA was the most common virulence gene detected in 44.8% of the strains, followed by hblC gene with 17.2%. Four (13.8%) of the 29 strains were positive for both hblC gene and nheA gene. Contrarily, cytK and ces genes were not detected in any of the strains. Antimicrobial susceptibility of ice cream isolates was tested to 14 different antimicrobial agents using the disc diffusion method. We detected resistance to penicillin and ampicillin with the same rate of 89.7%. Thirty-one percent of the strains were multiresistant to three or more antibiotics. This study emphasizes that the presence of natural isolates of Bacillus spp. harboring one or more enterotoxin genes, producing extracellular enzymes which may cause spoilage and acquiring antibiotic resistance might hold crucial importance in the food safety and quality. Copyright © 2013 Elsevier Ltd. All rights reserved.

Rheological and thermophysical properties of model compounds for ice-cream with reduced fat and sugar

Directory of Open Access Journals (Sweden)

Drago Šubarić

2010-06-01

Full Text Available The aim of this research was to investigate the effect of hydrocolloid carrageenan, native tapioca starch and powdered whey on viscosity and thermophysical properties of model ice-cream mixtures with reduced content of sugar and fat. Measurements were performed immediately after mixture preparation and after two months of storage at -18 °C. Results showed that rheological properties of model ice-cream mixtures with reduced content of sugar and fat can be improved by addition of starch and whey, particularly at low temperatures (0 and -5 °C. Improvement of properties at low temperatures is particularly important for before mentioned group of products, as well as the fact that raw materials used in the recipes are cost effective and have high nutritive value. Two-month storage at -18 °C resulted in increase of rheological parameters of all investigated samples. Freeze and thaw temperatures of model mixtures were not changed significantly after two months of storage. On the other hand, enthalpies of freezing and thawing have after storage in the most cases decreased.

Job submission and management through web services: the experience with the CREAM service

Energy Technology Data Exchange (ETDEWEB)

Aiftimiei, C; Andreetto, P; Bertocco, S; Fina, S D; Ronco, S D; Dorigo, A; Gianelle, A; Marzolla, M; Mazzucato, M; Sgaravatto, M; Verlato, M; Zangrando, L [INFN Sezione di Padova, Via Marzolo 8, 35131 Padova (Italy); Corvo, M; Miccio, V; Sciaba, A [CERN, BAT. 28-1-019, 1211 Geneve (Switzerland); Cesini, D; Dongiovanni, D [INFN CNAF, viale Berti Pichat 6/2, 40127 Bologna (Italy); Grandi, C [INFN Sezione di Bologna, viale Berti Pichat 6/2, 40127 Bologna (Italy)

2008-07-15

Modern Grid middleware is built around components providing basic functionality, such as data storage, authentication, security, job management, resource monitoring and reservation. In this paper we describe the Computing Resource Execution and Management (CREAM) service. CREAM provides a Web service-based job execution and management capability for Grid systems; in particular, it is being used within the gLite middleware. CREAM exposes a Web service interface allowing conforming clients to submit and manage computational jobs to a Local Resource Management System. We developed a special component, called ICE (Interface to CREAM Environment) to integrate CREAM in gLite. ICE transfers job submissions and cancellations from the Workload Management System, allowing users to manage CREAM jobs from the gLite User Interface. This paper describes some recent studies aimed at assessing the performance and reliability of CREAM and ICE; those tests have been performed as part of the acceptance tests for integration of CREAM and ICE in gLite. We also discuss recent work towards enhancing CREAM with a BES and JSDL compliant interface.

Job submission and management through web services: the experience with the CREAM service

International Nuclear Information System (INIS)

Aiftimiei, C; Andreetto, P; Bertocco, S; Fina, S D; Ronco, S D; Dorigo, A; Gianelle, A; Marzolla, M; Mazzucato, M; Sgaravatto, M; Verlato, M; Zangrando, L; Corvo, M; Miccio, V; Sciaba, A; Cesini, D; Dongiovanni, D; Grandi, C

2008-01-01

Modern Grid middleware is built around components providing basic functionality, such as data storage, authentication, security, job management, resource monitoring and reservation. In this paper we describe the Computing Resource Execution and Management (CREAM) service. CREAM provides a Web service-based job execution and management capability for Grid systems; in particular, it is being used within the gLite middleware. CREAM exposes a Web service interface allowing conforming clients to submit and manage computational jobs to a Local Resource Management System. We developed a special component, called ICE (Interface to CREAM Environment) to integrate CREAM in gLite. ICE transfers job submissions and cancellations from the Workload Management System, allowing users to manage CREAM jobs from the gLite User Interface. This paper describes some recent studies aimed at assessing the performance and reliability of CREAM and ICE; those tests have been performed as part of the acceptance tests for integration of CREAM and ICE in gLite. We also discuss recent work towards enhancing CREAM with a BES and JSDL compliant interface

KARAKTERISTIK ES KRIM HASIL MODIFIKASI DENGAN FORMULASI BUBUR TIMUN SURI (Cucumis melo L. DAN SARI KEDELAI [Characteristics of Modified Ice Cream Formulated with Cucumis melo L. Puree and Soybean Milk

Directory of Open Access Journals (Sweden)

Oksilia

2012-06-01

Full Text Available The objective of this research was to observe the physical and chemical characteristics of ice cream made with various formulations of Cucumis melo L. puree and soybean milk. The experiment was designed using Factorial Randomized Block Design with two treatments and each combination was replicated three times. The factors investigated were formulations of Cucumis melo L. puree (10, 12.5 and 15 % and soybean milk (40, 50 and 60%. The ice cream’s viscosity, overrun and melting time were determined, where as protein, fat and potassium content were analyzed. The results showed that the interaction of Cucumis melo L. puree and soybean milk formulation had significant effect on viscosity and overrun. Modified ice cream made with 12.5% Cucumis melo L. puree and 40% soybean milk was the best formula for producing modified ice cream. The resulted ice cream had viscosity of 1.03 cP, overrun 53.93% and melting time 23,58 minutes, while the protein, fat and potassium content were 5.18%, 70% and 1083.33 mg/L, respectively.

AVALIAÇÃO SENSORIAL DE CREAM CHEESES POTENCIALMENTE SIMBIÓTICOS UTILIZANDO A METODOLOGIA DE SUPERFÍCIE DE RESPOSTA

Directory of Open Access Journals (Sweden)

Larissa de Lima ALVES

2009-06-01

Full Text Available

Os queijos frescos são propícios à adição de pre- e probióticos por seu pH, umidade e temperatura de fermentação característicos. Com o objetivo de avaliar o efeito de diferentes concentrações de probióticos e prebiótico sobre parâmetros sensoriais em cream cheese, doze formulações foram elaboradas com concentrações de probióticos (Bifidobacterium animalis Bb-12 e Lactobacillus acidophilus La-5 e prebiótico (inulina adotadas conforme delineamento central composto rotacional. A avaliação sensorial foi realizada por 80 painelistas não treinados através de teste com escala hedônica (7 níveis e de ordenação quanto aos parâmetros sensoriais de aparência geral, cor, aroma, textura, acidez e sabor. Com os mesmos dados foram obtidas as superfícies de resposta para os mesmos parâmetros. Não foi detectada diferença estatística pelo teste de Tukey (p < 0,05 na avaliação por escala hedônica, exceto para aroma; tampouco foi verificada preferência estatisticamente significante entre as formulações no teste de ordenação. Contudo, as superfícies de resposta apontam diferentes regiões com tendência à melhor aceitação, variando cada região conforme o atributo analisado. Demonstra-se a viabilidade da elaboração de cream cheese simbiótico, sendo que a concentração de pre- e probióticos aos níveis estudados neste trabalho não afetaram significativamente a aceitabilidade do consumidor pelo produto.

Growth of Pseudomonas spp. in cottage cheese

DEFF Research Database (Denmark)

Østergaard, Nina Bjerre; Dalgaard, Paw

Cottage cheese is a mixture of cheese curd with pH 4.5-4.8 and an uncultured or cultured cream dressing with a pH as high as 7.0. This results in a final product with microenvironments and a bulk pH of about 4.8 to 5.5. As for other lightly preserved foods microbial contamination and growth...... of spoilage microorganisms in cottage cheese can cause undesirable alterations in flavour, odour, appearance and texture. Contamination and growth of psychrotolerant pseudomonads including Pseudomonas fragi and Pseudomonas putida has been reported for cottage cheese but the influence of these bacteria...... on product spoilage and shelf-life remains poorly described. The present study used a quantitative microbial ecology approach to model and predict the effect of product characteristics and storage conditions on growth of psychrotolerant pseudomonads in cottage cheese. The effect of temperature (5-15˚C) and p...

Milk Allergy

Science.gov (United States)

... contain blood Abdominal cramps Runny nose Watery eyes Colic, in babies Milk allergy or milk intolerance? A ... fat milk, skim milk, buttermilk Butter Yogurt Ice cream, gelato Cheese and anything that contains cheese Half- ...

Extraction and characterization of gelatin from two edible Sudanese insects and its applications in ice cream making.

Science.gov (United States)

Mariod, Abdalbasit Adam; Fadul, Hadia

2015-07-01

Three methods were used for extraction of gelatin from two insects, melon bug (Coridius viduatus) and sorghum bug (Agonoscelis versicoloratus versicoloratus). Extraction of insect gelatin using hot water gave higher yield reached up to 3.0%, followed by mild acid extraction which gave 1.5% and distilled water extraction which gave only 1.0%, respectively. The obtained gelatins were characterized by FTIR and the spectra of insect's gelatin seem to be similar when compared with commercial gelatin. Amide II bands of gelatins from melon and sorghum bug appeared around at 1542-1537 cm(-1). Slight differences in the amino acid composition of gelatin extracted from the two insects were observed. Ice cream was made by using 0.5% insect's gelatin and compared with that made using 0.5% commercial gelatin as stabilizing agent. The properties of the obtained ice cream produced using insects gelatin were significantly different when compared with that made using commercial gelatin. © The Author(s) 2014.

Cryogenic Ice Cream Days at CERN | 21-22 September 2016

CERN Document Server

2016-01-01

With the LHC being the world’s largest superconducting installation, it’s not surprising that CERN is a world leader in cryogenic safety. On 21 and 22 September, over 100 experts in cryogenic safety will be coming to CERN to take part in CERN’s first Cryogenic Safety Seminar, which aims to stimulate collaboration and further the state of the art in this increasingly important field.   Come and learn more about the vital role played by CERN, and as the summer days start to fade, enjoy a taste of the deliciously light ice cream that results from rapid freezing with liquid nitrogen. *Building 500 lobby, 12:00-14:00 21 and 22 September*

Usefulness of the Ice-Cream Cone Pattern in Computed Tomography for Prediction of Angiomyolipoma in Patients With a Small Renal Mass

Science.gov (United States)

Kim, Kwang Ho; Yun, Bu Hyeon; Hwang, In Sang; Hwang, Eu Chang; Kang, Taek Won; Kwon, Dong Deuk; Park, Kwangsung; Kim, Jin Woong

2013-01-01

Purpose A morphologic contour method for assessing an exophytic renal mass as benign versus malignant on the basis of the shape of the interface with the renal parenchyma was recently developed. We investigated the usefulness of this morphologic contour method for predicting angiomyolipoma (AML) in patients who underwent partial nephrectomy for small renal masses (SRMs). Materials and Methods From January 2004 to March 2013, among 197 patients who underwent partial nephrectomy for suspicious renal cell carcinoma (RCC), the medical records of 153 patients with tumors (AML or RCC) ≤3 cm in diameter were retrospectively reviewed. Patient characteristics including age, gender, type of surgery, size and location of tumor, pathologic results, and specific findings of the imaging study ("ice-cream cone" shape) were compared between the AML and RCC groups. Results AML was diagnosed in 18 patients and RCC was diagnosed in 135 patients. Gender (p=0.001), tumor size (p=0.032), and presence of the ice-cream cone shape (p=0.001) showed statistically significant differences between the AML group and the RCC group. In the multivariate logistic regression analysis, female gender (odds ratio [OR], 5.20; 95% confidence interval [CI], 1.45 to 18.57; p=0.011), tumor size (OR, 0.34; 95% CI, 0.12 to 0.92; p=0.034), and presence of the ice-cream cone shape (OR, 18.12; 95% CI, 4.97 to 66.06; p=0.001) were predictors of AML. Conclusions This study confirmed a high incidence of AML in females. Also, the ice-cream cone shape and small tumor size were significant predictors of AML in SRMs. These finding could be beneficial for counseling patients with SRMs. PMID:23956824

Detection and enumeration of Salmonella enteritidis in homemade ice cream associated with an outbreak: comparison of conventional and real-time PCR methods.

Science.gov (United States)

Seo, K H; Valentin-Bon, I E; Brackett, R E

2006-03-01

Salmonellosis caused by Salmonella Enteritidis (SE) is a significant cause of foodborne illnesses in the United States. Consumption of undercooked eggs and egg-containing products has been the primary risk factor for the disease. The importance of the bacterial enumeration technique has been enormously stressed because of the quantitative risk analysis of SE in shell eggs. Traditional enumeration methods mainly depend on slow and tedious most-probable-number (MPN) methods. Therefore, specific, sensitive, and rapid methods for SE quantitation are needed to collect sufficient data for risk assessment and food safety policy development. We previously developed a real-time quantitative PCR assay for the direct detection and enumeration of SE and, in this study, applied it to naturally contaminated ice cream samples with and without enrichment. The detection limit of the real-time PCR assay was determined with artificially inoculated ice cream. When applied to the direct detection and quantification of SE in ice cream, the real-time PCR assay was as sensitive as the conventional plate count method in frequency of detection. However, populations of SE derived from real-time quantitative PCR were approximately 1 log higher than provided by MPN and CFU values obtained by conventional culture methods. The detection and enumeration of SE in naturally contaminated ice cream can be completed in 3 h by this real-time PCR method, whereas the cultural enrichment method requires 5 to 7 days. A commercial immunoassay for the specific detection of SE was also included in the study. The real-time PCR assay proved to be a valuable tool that may be useful to the food industry in monitoring its processes to improve product quality and safety.

How Small Businesses Market Their Products during the Different Phases of the Product Life Cycle: The Case of Swedish Ice Cream Manufacturers

Directory of Open Access Journals (Sweden)

Annika Hallberg

2014-05-01

Full Text Available The Swedish ice cream market of today is dominated by a few major market leaders, which makes it a challenge for small firms to make themselves visible and survive on a long-term basis. The aim of this article is to investigate and understand how small firms in the ice cream business market their products, based on the marketing mix and the portfolio matrix, during the different phases of the product life cycle. The combination of the two models for strategic planning enables the marketing manager to conduct a more complete analysis of existing products and their place on the market and in the product life cycle. Eight CEOs of small-scale ice cream companies were interviewed. This study found that the marketing activities and strategies of large companies cannot be transferred to and implemented in small-scale businesses. Different marketing theories are developed for big businesses that have many employees and expert knowledge, which small companies do not possess. They also have less resources and knowledge to invest in expensive marketing activities in the marketing mix, and therefore the marketing mix models need to incorporate more of inexpensive marketing.

Outbreak of Listeria monocytogenes infections linked to a pasteurized ice cream product served to hospitalized patients.

Science.gov (United States)

Rietberg, K; Lloyd, J; Melius, B; Wyman, P; Treadwell, R; Olson, G; Kang, M-G; Duchin, J S

2016-10-01

Two cases of hospital-acquired listeriosis were linked to a commercially produced, pasteurized ice cream mix. Manufacturers should implement safety measures from the Food Safety Modernization Act to minimize the risk of Listeria contamination. Dietary guidelines for persons at high risk of listeriosis may need revision to recognize the potential risk from pasteurized products.

Does Hot Water Freeze Faster Than Cold? Or Why Mpemba's Ice Cream Is a Discrepant Event

Science.gov (United States)

Palmer, Bill

1993-01-01

A discrepant event is a happening contrary to our current beliefs. Discrepant events are said to be useful in clarifying concepts. This is one of the interesting features of current theories of constructivism. The story of Mpemba's ice cream is quite well known, but it is the educational aspects of the experiment that are of interest in this…

Modification of fatty acid profile of cow milk by calcium salts of fatty acids and its use in ice cream.

Science.gov (United States)

Nadeem, Muhammad; Abdullah, Muhammad; Hussain, Imtiaz; Inayat, Saima

2015-02-01

This study was conducted to determine the effect of calcium salts of fatty acids (CSFA) on fatty acid profile of milk of "Sahiwal" cows and suitability of milk with modified fatty acids in the formulation of ice cream. Fatty acid profile of cow milk was modified by feeding CSFA to eighteen randomly stratified "Sahiwal" cows of first and early lactation divided into three groups. CSFA were offered at two different levels i.e. T1 (150 g per cow per day) T2 (300 g per cow per day) both treatments were compared with a control (T0) without any addition of calcium salts of fatty acids. Iso caloric and iso nitrogenous feeds were given to both experimental groups and control. Concentrations of short chain fatty acids in T0, T1 and T2 were 9.85 ± 0.48a, 8.8 ± 0.24b and 7.1 ± 0.37c %, respectively and the concentrations of C18:1 and C18:2 increased (P ice cream did not have any adverse effect on pH, acidity and compositional attributes of ice cream. Viscosity of T1 was 67.94 ± 3.77a as compared to (T0) control 68.75 ± 2.46a (CP). Firmness of experimental samples and control were almost similar (P > 0.05) overall acceptability score of T2 was 7.1 ± 0.28b out of 9 (total score) which was more than 78 ± 2.92 %. It was concluded that CSFA may be successfully incorporated up to T2 level (300 g per cow per day) into the feed of "Sahiwal" cows to produce milk with higher content of unsaturated fatty acids and it may be used in the formulation of ice cream with acceptable sensory characteristics and increased health benefits.

The effect of raw milk microbial flora on the sensory characteristics of Salers-type cheeses.

Science.gov (United States)

Callon, C; Berdagué, J L; Dufour, E; Montel, M C

2005-11-01

The sensory characteristics of Salers Protected Denomination of Origin raw-milk cheeses are linked to the biochemical composition of the raw material (milk) and to the resultant microbial community. To evaluate the influence of the microbial community on sensory characteristics, Salers-type cheeses were manufactured with the same pasteurized milk, reinoculated with 3 different microbial communities from 3 different filtrates from microfiltered milks. Each cheese was subjected to microbial counts (on selective media), biochemical tests, and volatile and sensory component analyses at different times of ripening. Adding different microbial communities to specimens of the same (biochemically identical) pasteurized milk lead to different sensory characteristics of the cheeses. Cheeses with fresh cream, hazelnut, and caramel attributes were opposed to those with fermented cream, chemical, and garlic flavors. The aromatic compounds identified (esters, acids, alcohols, and aldehydes) in these cheeses were quite similar. Nevertheless, one milk was distinguished by a higher content of acetoin, and lower 2-butanone and 3-methylpentanone concentrations. Over the production period of 1 mo, the different cheeses were characterized by the same balance of the microbial population assessed by microbial counts on different media. This was associated with the stability of some sensory attributes describing these cheeses. Nevertheless, there was no linear correlation between microbial flora data and sensory characteristics as measured in this study.

Soft, fortified ice-cream for head and neck cancer patients: a useful first step in nutritional and swallowing difficulties associated with multi-modal management.

Science.gov (United States)

Trinidade, Aaron; Martinelli, Katrina; Andreou, Zenon; Kothari, Prasad

2012-04-01

Patients with head and neck cancer have complex swallowing and nutritional concerns. Most patients are malnourished, and treatment modalities within the aerodigestive tract have profound effects on future swallowing and nutrition. The objective of this study is to investigate whether the introduction of fortified soft ice-cream to post-operative head and neck cancer patients would increase compliance with oral-feeding regimes. Using a questionnaire study, an ice-cream machine that produces fortified soft ice-cream was introduced onto our ward, and 30 patients were asked to fill out questionnaires based on their experience in addition to their oral-feeding regime. Results indicate that overall patient satisfaction and compliance with oral-feeding regimes increased: 77% felt that the taste was excellent and also felt that it was easy to eat; 60% felt that it eased the symptoms associated with their symptoms, in particular its cold temperature. We conclude from the results that the inability of patients undergoing multi-modal treatment for upper aerodigestive tract cancer to enjoy normal foods and its effects on their quality of life is underestimated. Providing a food to that is palatable, familiar and acceptable as it is safe and nutritionally sound can increase compliance with oral-feeding regimes. The ice-cream was safe to use in the early post-operative period, especially soothing in patients undergoing upper aerodigestive radiotherapy and high in protein and calorific content. Our practice may have wider benefits, including patients with oral and oropharyngeal infections, the elderly and patients with neurological dysphagia resulting from stroke.

A marketing plan for the ice cream brand Max Adventures in food service

OpenAIRE

Carbó, Marina Cercós

2013-01-01

A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics This project consists on developing a marketing plan in the Spanish market for the ice cream brand Max Adventures in the food service sector. The objective of the plan is to increase current level of sales and distribution. For this reason an external and internal audit is done in order to understand the context, observe what competitors are...

LCA of an ice cream cup of polyethylene coated paper: how does the choice of the end-of-life affect the results?

Science.gov (United States)

Buccino, Carla; Ferrara, Carmen; Malvano, Carmela; De Feo, Giovanni

2017-11-07

This study presents an evaluation of the environmental performance of an ice cream cup made of polyethylene (PE)/paper laminate using a life cycle assessment approach 'from cradle to grave'. Two opposite alternative disposal scenarios, as well as their intermediate combinations, were considered: 100% incineration and 100% landfilling. The environmental impacts were calculated using the EPD 2013 evaluation method since the study was developed in an Environmental Product Declaration perspective as well as the method ReCiPe 2008 H at the endpoint level. PE/paper laminate production was the most impactful process since it provided the highest contribution to total impacts in four of six impact categories considered. Ice cream cup production was the second impactful process. The 100% incineration scenario provided negligible contribution to life cycle total impact for all impact categories; while considering the landfilling scenario, the percentage contributions to the total impact provided by the end-of-life phase increased considerably, until to be comparable to the contributions provided by the production processes of the PE/paper laminate and the ice cream cup. The obtained results highlighted that different disposal scenarios can affect significantly the conclusions of a study. At the endpoint level, incineration was more environmentally sound than landfilling for all the ReCiPe damage categories.

Exame microbiológico de sorvetes não pasteurizados Microbiological examination of non pasteurized ice cream

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Deise Pasetto Falcão

1983-02-01

Full Text Available Realizou-se exame microbiológico em 24 amostras de sorvetes não pasteurizados, todos preparados de maneira não industrial e à base de leite (creme, nata, chocolate, fabricados por 12 sorveterias diferentes da cidade de Araraquara, SP. Colheram-se duas amostras de cada sorveteria com intervalo de 15 dias entre as colheitas. Realizaram-se as seguintes provas: contagem de bactérias aeróbicas ou facultativas mesófilas e psicrófilas e de Staphylococcus aureus; determinação do Número Mais Provável (NMP de coliformes totais e fecais e da presença de Salmonella. As técnicas utilizadas foram aquelas convencionalmente usadas para tais determinações. Não foi encontrada Salmonella em nenhuma das amostras e de cerca de 16,6% delas isolou-se Staphylococcus aureus. Em proporções variáveis verificou-se a presença de microrgarnismos deteriorantes e daqueles indicadores de poluição de origem fecal.A microbiological examination was made on 24 samples of non pasteurized, non industrial ice cream, all made with milk collected from 12 different ice cream shops in Araraquara, SP, Brazil. For the study, two samples were collected 15 days apart, from each store. The following" tests were made using ice-cream samples: presence or absence of Salmonella; counts of mesophilic and psichrophilic bacteria and Staphylococcus aureus and verification of the Most Probable Number (MPN of enteric organisms (faecal coliforms and other coliforms. The techniques used were the conventional ones used in such calculations. All samples were negative for Salmonella while about 16.6% showed the presence of Staphylococcus aureus. There were deteriorative microorganisms and faecal coliforms present in varying proportions.

Job submission and management through web services the experience with the CREAM service

CERN Document Server

Aiftimiei, C; Bertocco, S; Fina, S D; Ronco, S D; Dorigo, A; Gianelle, A; Marzolla, M; Mazzucato, M; Sgaravatto, M; Verlato, M; Zangrando, L; Corvo, M; Miccio, V; Sciabà, A; Cesini, D; Dongiovanni, D; Grandi, C

2008-01-01

Modern Grid middleware is built around components providing basic functionality, such as data storage, authentication, security, job management, resource monitoring and reservation. In this paper we describe the Computing Resource Execution and Management (CREAM) service. CREAM provides a Web service-based job execution and management capability for Grid systems; in particular, it is being used within the gLite middleware. CREAM exposes a Web service interface allowing conforming clients to submit and manage computational jobs to a Local Resource Management System. We developed a special component, called ICE (Interface to CREAM Environment) to integrate CREAM in gLite. ICE transfers job submissions and cancellations from the Workload Management System, allowing users to manage CREAM jobs from the gLite User Interface. This paper describes some recent studies aimed at assessing the performance and reliability of CREAM and ICE; those tests have been performed as part of the acceptance tests for integration of ...

Evaluation of the ionizing radiation effects in microbiology, physical and chemical and sensory aspects of ice cream; Avaliacao dos efeitos da radiacao ionizante nos aspectos microbiologicos, fisico-quimicos e sensoriais de sorvetes

Energy Technology Data Exchange (ETDEWEB)

Rogovschi, Vladimir Dias

2015-06-01

The ice cream is defined as an emulsion of fats and proteins or a mixture of water and sugar, other ingredients may be added provided since they do not affect the product. It is considered a food of high nutritional value, providing lipids, carbohydrates, protein, calcium, phosphorus, and other minerals and vitamins (A, B1, B2, B6, C, D, E and K), and it is considered one of the most important products and higher interest to the dairy industry due to great demand by the consumers. The diseases related to food consumption are considered one of the most significant problems. Several outbreaks related to microbiological contamination of ice cream have been reported in recent decades in Asia, Europe and America. It is believed that the ice cream, as a frozen food, presents no risk to the population health. However, it is considered an excellent environment for the growth of microorganisms due to its composition, pH close to neutrality and long storage period. The aim of this study was to evaluate the microbiological, sensory and physicochemical aspects of ice cream. The ice cream samples were irradiated with gamma rays (60Co) with the doses of LOkGy, 2.0kGy, 3.0kGy and 4.0kGy. The samples intended for the inoculation of Staphylococcus aureus (ATCC 6538), Escherichia coli (ATCC 11229) and Salmonella abaetetuba (ATCC 35640) have been irradiated with doses of 1.0, 2.0 and 3.0kGy. It can be concluded that the dose of 3.0kGy was adequate to reduce most of the studied microorganisms to undetected levels. The use of gamma radiation affected the texture and the parameters of the colorimetric analyses of the ice cream. The results of the sensorial analyses showed that the better accepted dose was 3.0kGy. (author)

A STUDY ON INTERNATIONAL BRAND ICE CREAM IN INDIAN MARKET SPECIAL REFERENCE TO COIMBATORE

OpenAIRE

R. Belliraj; Dr. D. Santhanakrishnan

2018-01-01

The brand awareness place a big role in influencing the customers purchase decision. Best marketing and brand awareness activity in current scenario is advertisement therefore effective advertisement should be made to attract more customers. In Indian ice cream industry where switching cost is negligible a product can’t be placed in the market on the basis of brand alone, but it should match the spending power of the customers and cordial relationship. The manager of the outlet has to adopt v...

The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams.

Science.gov (United States)

Yüksel, Arzu Kavaz; Şat, Ihsan Güngör; Yüksel, Mehmet

2015-12-01

The aim of this research was to evaluate the effect of terebinth (Pistacia terebinthus L.) coffee addition (0.5, 1 and 2 %) on the chemical and physical properties, colour values, organic acid profiles, mineral contents and sensory characteristics of ice creams. The total solids, fat, titratable acidity, viscosity, first dripping time and complete melting time values, a (*) and b (*) colour properties, citric, lactic, acetic and butyric acid levels and Ca, Cu, Mg, Fe, K, Zn and Na concentrations of ice creams showed an increase with the increment of terebinth coffee amount, while protein, pH, L (*), propionic acid and orotic acid values decreased. However, Al and malic acid were not detected in any of the samples. The overall acceptability scores of the sensory properties showed that the addition of 1 % terebinth coffee to the ice cream was more appreciated by the panellists.

Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese.

Science.gov (United States)

Trani, Antonio; Gambacorta, Giuseppe; Gomes, Tommaso F; Loizzo, Pasqua; Cassone, Angela; Faccia, Michele

2016-05-01

Burrata is an Italian fresh 'pasta filata' cheese made from cow's milk and cream that is rapidly spreading in Europe. It has very high caloric content, and a technological protocol was developed for producing a reduced-fat type and fortifying it with polyunsaturated fatty acids (PUFA) of vegetable origin. A satisfactory reduced-fat prototype was obtained by using a 14% fat cream, which was specifically developed by diluting double cream with a suspension of carob seed flour. The composition of the new cheese changed with respect to the control, but the sensory characteristics were not impaired. Moisture increased from 62·6 to 68·4%, fat on dry matter decreased from 59·1 to 34·7%, and the caloric content decreased from 1060·8 to 718 J/100 g. Proteolysis and lipolysis were not affected by the technological modifications: after 7 d storage, the electrophoretic pattern of caseins and the free fatty acids profile of experimental and control cheeses were not significantly different. Fortification of reduced-fat Burrata with PUFA was obtained by using two commercial formulates available at a compatible price with the current economic values of the cheese. The two formulates derived from flaxseeds and Carthamus tinctorius oil and allowed enrichment in C18 :3 : n3 (α-linolenic acid, ALA), and 9cis,11trans- and 10trans,12cis- conjugated linoleic acid (CLA), respectively. Fortification was easy to perform under a technical point of view, but the negative sensory impact limited fortification at a maximum of 7·0 mg g-1 fat ALA and 6·8 g-1 fat CLA.

Reconstruction After Hemipelvectomy With the Ice-Cream Cone Prosthesis: What Are the Short-term Clinical Results?

Science.gov (United States)

Barrientos-Ruiz, Irene; Ortiz-Cruz, Eduardo José; Peleteiro-Pensado, Manuel

2017-03-01

Reconstruction after internal hemipelvectomy resection likely provides better function than hindquarter amputation. However, many reconstruction methods have been used, complications with these approaches are common, and function often is poor; because of these issues, it seems important to investigate alternative implants and surgical techniques. The purposes of this study were (1) to identify the frequency of surgical site complications and infection associated with the use of the Ice-Cream Cone prosthesis for reconstruction after hemipelvectomy for oncological indications; (2) to evaluate the Musculoskeletal Tumor Society (MSTS) outcomes scores in a small group of patients treated with this implant in the short term; and (3) to quantify the surgical margins and frequency of local recurrence in the short term in this group of patients. Between 2008 and 2013, one center performed a total of 27 internal hemipelvectomies for oncological indications. Of those, 23 (85%) were treated with reconstruction. Our general indications for reconstruction were patients whose pelvic stability was affected by the resection and whose general condition was sufficiently strong to tolerate the reconstructive procedure. Of those patients undergoing reconstruction, 14 (61%) were treated with an Ice-Cream Cone-style implant (Coned ® ; Stanmore Worldwide Ltd, Elstree, UK; and Socincer ® custom-made implant for the pelvis, Gijón, Spain), whereas nine others were treated with other implants or allografts. The indications during this time for using the Ice-Cream Cone implant were pelvic tumors affecting the periacetabular area without iliac wing involvement. Of those 14, 10 were available for followup at a minimum of 2 years (median, 3 years; range, 2-5 years) unless a study endpoint (wound complication, infection, or local recurrence) was observed earlier. Study endpoints were ascertained by chart review performed by one of the authors. Surgical site complications occurred in five

Listeria monocytogenes Growth Kinetics in Milkshakes Made from Naturally and Artificially Contaminated Ice Cream

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Joelle K. Salazar

2018-01-01

Full Text Available This study assessed the growth of Listeria monocytogenes in milkshakes made using the process-contaminated ice cream associated with a listeriosis outbreak in comparison to milkshakes made with artificially contaminated ice cream. For all temperatures, growth kinetics including growth rates, lag phases, maximum populations, and population increases were determined for the naturally and artificially derived contaminants at 5, 10, 15, and 25°C storage for 144 h. The artificially inoculated L. monocytogenes presented lower growth rates and shorter lag phases than the naturally contaminated populations at all temperatures except for 5°C, where the reverse was observed. At 25°C, lag phases of the naturally and artificially contaminated L. monocytogenes were 11.6 and 7.8 h, respectively. The highest increase in population was observed for the artificially inoculated pathogen at 15°C after 96 h (6.16 log CFU/mL of storage. Growth models for both contamination states in milkshakes were determined. In addition, this study evaluated the antimicrobial effectiveness of flavoring agents, including strawberry, chocolate and mint, on the growth of the pathogen in milkshakes during 10°C storage. All flavor additions resulted in decreased growth rates of L. monocytogenes for both contamination states. The addition of chocolate and mint flavoring also resulted in significantly longer lag phases for both contamination states. This study provides insight into the differences in growth between naturally and artificially contaminated L. monocytogenes in a food product.

Listeria monocytogenes Growth Kinetics in Milkshakes Made from Naturally and Artificially Contaminated Ice Cream.

Science.gov (United States)

Salazar, Joelle K; Bathija, Vriddi M; Carstens, Christina K; Narula, Sartaj S; Shazer, Arlette; Stewart, Diana; Tortorello, Mary Lou

2018-01-01

This study assessed the growth of Listeria monocytogenes in milkshakes made using the process-contaminated ice cream associated with a listeriosis outbreak in comparison to milkshakes made with artificially contaminated ice cream. For all temperatures, growth kinetics including growth rates, lag phases, maximum populations, and population increases were determined for the naturally and artificially derived contaminants at 5, 10, 15, and 25°C storage for 144 h. The artificially inoculated L. monocytogenes presented lower growth rates and shorter lag phases than the naturally contaminated populations at all temperatures except for 5°C, where the reverse was observed. At 25°C, lag phases of the naturally and artificially contaminated L. monocytogenes were 11.6 and 7.8 h, respectively. The highest increase in population was observed for the artificially inoculated pathogen at 15°C after 96 h (6.16 log CFU/mL) of storage. Growth models for both contamination states in milkshakes were determined. In addition, this study evaluated the antimicrobial effectiveness of flavoring agents, including strawberry, chocolate and mint, on the growth of the pathogen in milkshakes during 10°C storage. All flavor additions resulted in decreased growth rates of L. monocytogenes for both contamination states. The addition of chocolate and mint flavoring also resulted in significantly longer lag phases for both contamination states. This study provides insight into the differences in growth between naturally and artificially contaminated L. monocytogenes in a food product.

PENGARUH PENAMBAHAN UBI JALAR UNGU TERHADAP SIFAT ORGANOLEPTIK ES KRIM SUSU KAMBING PERANAKAN ETAWA [The Influence of Purple Sweet Potato Increment og Organoleptic Characteristic of Goat Milk Ice Cream of Etawa Generation

Directory of Open Access Journals (Sweden)

Susilawati Susilawati

2014-12-01

Full Text Available Goat milk is perishable foodstuffs and has  low shelf life. One way to preserve it is process goat milk into ice cream. This is usefulforreducingthe damagenutritiongoat milk. Purple sweet potatoes which contain some anthosianin can be added to inprove the texture. However, the amount of purple sweet potato  added will affect the texture and body of icecream.  Therfore this research is needed. This research was purposed to find concentration of purple sweet potato that will produce the best ice cream especially on organoleptic characteristic. The experiment was arranged in  Latin Square design in single factor that consist of 5 levels  concentrations of purple sweet potato paste. There were 0% (reference, 10%, 20%, 30%, and 40% (b/b with 5 replications. Data were analyzed using analysis of variance . furtehre tested using the HSD Test in 5% level of signiificance. The The results showed that addition of  30%  sweet potato paste produced the best quality of goat milk ice cream of Etawa . The score of aroma was 3,5 (not specific goat milk, the taste’s score was 3,47 (sweet, color’s score was 2,8 (rather purple, texture’s score was 3,5 (soft, and the overall  of acceptance was 3,203 (rather like. This ice cream contained water, protein, fat, ash, crude fiber, and total carbohidrate as amuch as 66,98%, protein was 5,5%, 11,86%, 1,34%, 0,3% and 14,2%. Keyword : goat milk, ice cream, purple sweet potato

PENGARUH PENAMBAHAN UBI JALAR UNGU TERHADAP SIFAT ORGANOLEPTIK ES KRIM SUSU KAMBING PERANAKAN ETAWA [The Influence of Purple Sweet Potato Increment og Organoleptic Characteristic of Goat Milk Ice Cream of Etawa Generation

Directory of Open Access Journals (Sweden)

Susilawati Susilawati

2014-10-01

Full Text Available Goat milk is perishable foodstuffs and has  low shelf life. One way to preserve it is process goat milk into ice cream. This is usefulforreducingthe damagenutritiongoat milk. Purple sweet potatoes which contain some anthosianin can be added to inprove the texture. However, the amount of purple sweet potato  added will affect the texture and body of icecream.  Therfore this research is needed. This research was purposed to find concentration of purple sweet potato that will produce the best ice cream especially on organoleptic characteristic. The experiment was arranged in  Latin Square design in single factor that consist of 5 levels  concentrations of purple sweet potato paste. There were 0% (reference, 10%, 20%, 30%, and 40% (b/b with 5 replications. Data were analyzed using analysis of variance . further tested using the HSD Test in 5% level of signiificance. The The results showed that addition of  30%  sweet potato paste produced the best quality of goat milk ice cream of Etawa . The score of aroma was 3,5 (not specific goat milk, the taste’s score was 3,47 (sweet, color’s score was 2,8 (rather purple, texture’s score was 3,5 (soft, and the overall  of acceptance was 3,203 (rather like. This ice cream contained water, protein, fat, ash, crude fiber, and total carbohidrate as amuch as 66,98%, protein was 5,5%, 11,86%, 1,34%, 0,3% and 14,2%. Keywords : goat milk, ice cream, purple sweet potato

Enterotoxigenic Genes in strains of Staphylococcus spp., isolated from cheese made in Pamplona-Colombia

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Fanny Herrera A.

2015-01-01

Full Text Available Objective. To determine the incidence of coagulase-positive strains of enterotoxigenic Staphylococcus in doble crema (double cream cheese samples produced in Pamplona. Materials and methods. Bacterial isolation was performed following the routine method for coagulase positive Staphylococcus provided by the Colombian Technical Standard 4779, by using Baird Parker medium with confirmation of typical colonies by performing the coagulase test. Detection of genes for principal enterotoxins was done by PCR. Results. The prevalence of coagulase positive Staphylococcus in cheese samples was 31%, with 27% of the samples failing to meet the requirements of the NTC 750. In 24.6% of the studied isolates, genes for enterotoxin production were detected. The presence, in the isolated strains, of genes for SEB, SEA and SED was 18.5%, 4.6% and 3.0%, respectively. Conclusions. The significant presence of enterotoxigenic genes found in the isolates obtained from samples of double cream cheese made in Pamplona, suggests an important hazard to the health of consumers.

Phosphorous and Your CKD Diet

Science.gov (United States)

... LIMIT OR AVOID Beverages beer/ale chocolate drinks cocoa dark colas drinks made with milk canned iced teas pepper type soda (Dr Pepper) bottled beverages with phosphate additives Dairy Products cheese liquid nondairy creamer custard ice cream milk ...

Comparative evaluation of direct plating and most probable number for enumeration of low levels of Listeria monocytogenes in naturally contaminated ice cream products.

Science.gov (United States)

Chen, Yi; Pouillot, Régis; S Burall, Laurel; Strain, Errol A; Van Doren, Jane M; De Jesus, Antonio J; Laasri, Anna; Wang, Hua; Ali, Laila; Tatavarthy, Aparna; Zhang, Guodong; Hu, Lijun; Day, James; Sheth, Ishani; Kang, Jihun; Sahu, Surasri; Srinivasan, Devayani; Brown, Eric W; Parish, Mickey; Zink, Donald L; Datta, Atin R; Hammack, Thomas S; Macarisin, Dumitru

2017-01-16

A precise and accurate method for enumeration of low level of Listeria monocytogenes in foods is critical to a variety of studies. In this study, paired comparison of most probable number (MPN) and direct plating enumeration of L. monocytogenes was conducted on a total of 1730 outbreak-associated ice cream samples that were naturally contaminated with low level of L. monocytogenes. MPN was performed on all 1730 samples. Direct plating was performed on all samples using the RAPID'L.mono (RLM) agar (1600 samples) and agar Listeria Ottaviani and Agosti (ALOA; 130 samples). Probabilistic analysis with Bayesian inference model was used to compare paired direct plating and MPN estimates of L. monocytogenes in ice cream samples because assumptions implicit in ordinary least squares (OLS) linear regression analyses were not met for such a comparison. The probabilistic analysis revealed good agreement between the MPN and direct plating estimates, and this agreement showed that the MPN schemes and direct plating schemes using ALOA or RLM evaluated in the present study were suitable for enumerating low levels of L. monocytogenes in these ice cream samples. The statistical analysis further revealed that OLS linear regression analyses of direct plating and MPN data did introduce bias that incorrectly characterized systematic differences between estimates from the two methods. Published by Elsevier B.V.

Development and validation of a method for the quantification of fructooligosaccharides in a prebiotic ice cream

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Claudia L. González-Aguirre

2018-02-01

Full Text Available Context: Fructooligosaccharides (FOS are known as oligofructanes, oligosaccharides or oligofructose, which fall within the concept of prebiotics. One of the methods most commonly used in the industry for quantification and quality control nutraceutical substances classification is the method of high performance liquid chromatography (HPLC. Aims: To develop a procedure for the determination of FOS by HPLC in raw materials and a prebiotic ice cream. Methods: For the chromatographic separation, an HPLC was used with a refractive index detector (IR. The separation was performed using two columns coupled Sugar-pak I™ using an isocratic procedure with water type 1 at 0.35 mL/min. Kestose (GF2, nistose (GF3 and fructofuranosylnystose (GF4 were used as standards. Robustness was assessed by applying the Youden and Steiner test. Results: Good linear correlations were obtained (y = 14191.4470 x + 285684.2, r2 = 0.9904 within the concentration range of 8.0-12.0 mg/mL. The FOS recoveries were 99.5% with the intra-day and inter-day relative standard deviation (RSD less than 0.8%. The robustness test showed that the temperature parameters of the column and flow velocity are critical factors in the method. Conclusions: This reliable, simple and cost-effective method could be applied to the routine monitoring of FOS (GF2, GF3, and GF4 in raw materials and prebiotic ice creams.

Positioning the Häagen-Dazs Ice cream Franchise in Ho Chi Minh City for selected target markets

OpenAIRE

Kieu, Nhung

2012-01-01

Vietnam in recent years, with stable growth rates and a dynamic population, has shown great potential for foreign investments, encouraging entry of in-ternational brands, especially in the Food and Beverage sectors through franchising methods. International Lifestyle JSC, a Food and Beverage managing company, has realized the market’s attractiveness and decided to bring Häagen-Dazs, a well-known ice cream brand from America into the market. In order to attain customers, compete with existing ...

Modelling and predicting growth of psychrotolerant pseudomonads in milk and cottage cheese

DEFF Research Database (Denmark)

Martinez Rios, Veronica; Østergaard, Nina Bjerre; Gkogka, Elissavet

2016-01-01

Mathematical models were developed and evaluated for growth of psychrotolerant pseudomonads in chilled milk and in cottage cheese with cultured cream dressing. The mathematical models include the effect of temperature, pH, NaCl, lactic acid and sorbic acid. A simplified cardinal parameter growth ...

Modelling and predicting growth of psychrotolerant pseudomonads in milk and cottage cheese

DEFF Research Database (Denmark)

Martinez Rios, Veronica; Østergaard, Nina Bjerre; Rosshaug, Per Sand

Mathematical models were developed and evaluated for growth of psychrotolerant pseudomonads in chilled milk and cottage cheese with cultured cream dressing. The mathematical models include the effect of temperature, pH, NaCl, lactic acid and sorbic acid. A simplified cardinal parameter growth mod...

Assessing economic and demographic factors that influence United States dairy demand.

Science.gov (United States)

Davis, C G; Yen, S T; Dong, D; Blayney, D P

2011-07-01

Low-fat dairy products are key components of a healthy diet for all Americans. As the USDA increases its focus on nutrition and healthy eating, it is important to understand the underlying demands for dairy products, both the healthy and the less healthy ones. The consumption of fluid milk products has decreased over the last decade, whereas milk used for manufactured dairy products such as cheese, ice cream, yogurt, and butter, and for use as an ingredient in other food products, has risen. The objective of this study is to determine the effects of changes in demographic variables, retail prices, and total dairy expenditure on at-home consumption of dairy products, using purchase data from Nielsen 2007 Homescan (ACNielsen, New York, NY) data. To derive the demand elasticities for 16 products, a censored Almost Ideal Demand System model is used. Results reveal that demographic variables do have effects on the purchase of the 16 products, and own-price elasticities are 1 or greater for all 16 products for both uncompensated and compensated elasticities except 4: ice cream, refrigerated yogurt, processed cheese, and margarine. A substitution relationship exists among all fluid milk categories, natural and processed cheese, low-fat ice cream, and refrigerated yogurt, butter, and margarine. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Effects of different dairy ingredients on the rheological behaviour and stability of hot cheese emulsions

DEFF Research Database (Denmark)

Kelimu, Abulimiti; Felix da Silva, Denise; Geng, Xiaolu

2017-01-01

The influence of sodium caseinate (SC), butter milk powder (BMP) and their combinations on particle size, rheological properties, emulsion stability and microstructure of hot cheese emulsions made from mixtures of Cheddar and soft white cheese was studied. All emulsions exhibited shear-thinning f......The influence of sodium caseinate (SC), butter milk powder (BMP) and their combinations on particle size, rheological properties, emulsion stability and microstructure of hot cheese emulsions made from mixtures of Cheddar and soft white cheese was studied. All emulsions exhibited shear......-thinning flow behaviour and increasing SC concentration (1–4%) led to an increase in particle size and a decrease in apparent viscosity. In contrast, increasing BMP concentration caused significant decrease in particle size and slightly reduced the apparent viscosity. Stability against creaming...

A study on the kinetic behavior of Listeria monocytogenes in ice cream stored under static and dynamic chilling and freezing conditions.

Science.gov (United States)

Gougouli, M; Angelidis, A S; Koutsoumanis, K

2008-02-01

The kinetic behavior of Listeria monocytogenes in 2 commercial ice cream products (A and B) that were inoculated and stored under static chilling (4 to 16 degrees C), static freezing (-5 to -33 degrees C), dynamic chilling, and dynamic chilling-freezing conditions was studied, simulating conditions of the aging process and of normal or abuse conditions during distribution and storage. The ice cream products A and B had different compositions but similar pH (6.50 and 6.67, respectively) and water activity (0.957 and 0.965, respectively) values. For both chilling and freezing conditions, the kinetic behavior of the pathogen was similar in the 2 products, indicating that the pH and water activity, together with temperature, were the main factors controlling growth. Under chilling conditions, L. monocytogenes grew well at all temperatures tested. Under freezing conditions, no significant changes in the population of the pathogen were observed throughout a 90-d storage period for either of the inoculum levels tested (10(3) and 10(6) cfu/g). Growth data from chilled storage conditions were fitted to a mathematical model, and the calculated maximum specific growth rate was modeled as a function of temperature by using a square root model. The model was further validated under dynamic chilling and dynamic chilling-freezing conditions by using 4 different storage temperature scenarios. Under dynamic chilling conditions, the model accurately predicted the growth of the pathogen in both products, with 99.5% of the predictions lying within the +/- 20% relative error zone. The results from the chilling-freezing storage experiments showed that the pathogen was able to initiate growth within a very short time after a temperature upshift from freezing to chilling temperatures. This indicates that the freezing conditions did not cause a severe stress in L. monocytogenes cells capable of leading to a significant "additional" lag phase during the subsequent growth of the pathogen at

An Ion-pair Dispersive Liquid-Liquid Microextraction for Simultaneous Determination of Synthetic Dyes in Ice Cream Samples by HPLC

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Mohammad Faraji

2017-05-01

Full Text Available An efficient, sensitive and fast method was developed based on an ultrasound-assisted extraction followed by an ion-pair dispersive liquid-liquid microextraction (USAE-IP-DLLME for the simultaneous determination of five commonly used synthetic sulfonate dyes (tartarazine, quinoline yellow, sunset yellow, azorubine, and brilliant blue in ice cream samples using high performance liquid chromatography. First, important parameters on USAE and samples clean-up were investigated and optimized. Then, some effective parameters on DLLME were studied and optimized. Under the optimum conditions, good linearity (0.5–1000 µg L-1, > r2=0.99 were obtained for the dyes. Limits of detection and limits of quantization were in the range of 0.01–0.05 µg L-1 and 0.03–0.15 µg L-1, respectively. The recoveries of the five synthetic colorants ranged from 90.3 to 109.7%. Intra (1.4–6.4% and inter-day precision (3.9–9.7% expressed as relative standard deviation (RSD at 10 and 100 µg L-1 levels less than 10% were also achieved. Finally, this method has been applied successfully in the determination of the colorants in the ice cream samples.

Detailed fatty acid profile of milk, cheese, ricotta and by products, from cows grazing summer highland pastures.

Science.gov (United States)

Bergamaschi, Matteo; Bittante, Giovanni

2017-08-01

In this research two-dimensional GC was used to analyse, for the first time, the detailed fatty acid (FA) profiles of 11 dairy matrices: raw milk (evening whole, evening partially skimmed, morning whole, and vat milk), cream, fresh cheese, whey, ricotta, scotta, 6- and 12-month-ripened cheeses, obtained across artisanal cheese- and ricotta-making trials carried out during the summer period while cows were on highland pastures. Samples were collected during 7 cheese- and ricotta-making procedures carried out at 2-week intervals from bulk milk to study possible differences in the transfer and modification of FA. Compared with morning milk, evening milk had fewer de novo synthetised FA. The detailed FA profile of partially skimmed milk differed little from that of evening whole milk before skimming, but the cream obtained differed from partially skimmed milk and from fresh cheese in about half the FA, due mainly to higher contents of all de novo FA, and lower contents of n-3 and n-6 FA. Fresh cheese and whey had similar FA profiles. The ricotta manufacturing process affected the partition of FA between ricotta and scotta, the FA profile of the latter differing in terms of groups and individual FA from the former, whereas ricotta and fresh cheese had similar composition of FA. In general, there was an increase in medium-chain saturated FA, and a decrease in many polyunsaturated FA during the first 6 months of ripening, but not during the second 6 months. Two-dimensional GC yielded a very detailed and informative FA profile on all the 11 dairy products and by-products analysed.

Demeclocycline

Science.gov (United States)

... treat infections caused by bacteria includingpneumonia and other respiratory tract infections;; certain infections of the skin, eye, ... demeclocycline with food, especially dairy products such as milk, yogurt, cheese, and ice cream. Follow the directions ...

Tetracycline

Science.gov (United States)

... infections caused by bacteria including pneumonia and other respiratory tract infections; ; certain infections of skin, eye, lymphatic, ... tetracycline with food, especially dairy products such as milk, yogurt, cheese, and ice cream. Follow the directions ...

[A case of anaphylaxis due to rose-flavored soft-serve ice cream with pollen food allergy syndrome].

Science.gov (United States)

Kitabayashi, Taeru; Sato, Sayuri; Adachi, Mitsuru

2013-05-01

We experienced a 10-year-old boy who had anaphylaxis after eating rose-flavored soft-serve ice cream. The patient felt a sense of discomfort in his throat when eating apple, peach, loquat, Japanese pear, and kiwi fruit. Therefore, we measured specific IgE antibodies to allergen components by ImmunoCAP ISAC. Consequently, the patient gave positive results for all PR-10 proteins from birch, alder, hazel, apple, peach, peanut, hazelnut, and soybean, so we diagnosed him with Pollen Food Allergy Syndrome (PFAS) induced by cross reactivity with pollens of birch family and fruits of rose family. When we conducted the skin prick test as is for red rose syrup because of the belief that anaphylaxis was caused by the rose ingredient contained in rose-flavored soft-serve ice cream, the patient gave a strong positive result. However, the results were negative for rose essence and Food Red No. 2 contained. Subsequently, it was found that red rose syrup contained apple juice. Therefore, we conducted the prick-prick test for apple, and the patient was confirmed to be strongly positive to apple. We thus identified apple as the cause of anaphylaxis. Since there is no legal obligation of labeling specific raw materials when directly selling manufactured and processed food products to general consumers, it is possible for general consumers to mistakenly take them in without knowing the containment of allergic substances. It is believed that the labeling method should be improved in the future.

Recovery and Growth Potential of Listeria monocytogenes in Temperature Abused Milkshakes Prepared from Naturally Contaminated Ice Cream Linked to a Listeriosis Outbreak.

Science.gov (United States)

Chen, Yi; Allard, Emma; Wooten, Anna; Hur, Minji; Sheth, Ishani; Laasri, Anna; Hammack, Thomas S; Macarisin, Dumitru

2016-01-01

The recovery and growth potential of Listeria monocytogenes was evaluated in three flavors of milkshakes (vanilla, strawberry, and chocolate) that were prepared from naturally contaminated ice cream linked to a listeriosis outbreak in the U.S. in 2015, and were subsequently held at room temperature for 14 h. The average lag phase duration of L. monocytogenes was 9.05 h; the average generation time was 1.67 h; and the average population level increase per sample at 14 h was 1.14 log CFU/g. Milkshake flavors did not significantly affect these parameters. The average lag phase duration of L. monocytogenes in milkshakes with initial contamination levels ≤ 3 CFU/g (9.50 h) was significantly longer (P 3 CFU/g (8.60 h). The results highlight the value of using samples that are contaminated with very low levels of L. monocytogenes for recovery and growth evaluations. The behavior of L. monocytogenes populations in milkshakes prepared from naturally contaminated ice cream linked to the listeriosis outbreak should be taken into account when performing risk based analysis using this outbreak as a case study.

The Survey on the Bacterial Contamination of Traditional & Pasteurized ice Cream Produced in Arak City (summer and fall 2011)

OpenAIRE

M Rezaei; M Parviz; MR Javanmard

2014-01-01

Introduction: Ice-cream, being full of nutrients and enjoying favorable conditions may cause poisoning and intestinal diseases for the consumers in case of not considering rules of hygiene in the stages of production, maintenance and delivery.It is in fact considered as one of the dairy products providing a suitable environment for the development of different kinds of microorganisms. The purpose of this study was to investigate bacterial contamination found in traditional (unpasteurized) and...

THE VARIATION OF SOME BIOCHEMICAL PARAMETERS FROM FRESH COW CHEESE CREAM TYPE WITH ADDED AROMATIC PLANTS

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CRISTIANA DIACONESCU

2007-10-01

Full Text Available Recent advanced studies in the field of cheese fabrication technology include, amongother, the usage of aromatic plants and spices as a mean of improving theorganoleptic properties and as a mean of decreasing the lipidic peroxidationphenomenon. For this purpose, three types of fresh cow cheese produced by S.C.Marion Invest Trade 94 SRL, experimentally added with dill, savory and rosemary,were comparatively studied from a chemical point of view (pH, acidity, humidity, ashand a biochemical point of view(raw fat, total proteins, total cholesterol, acidphosphatase’s enzymatic activity, superoxide dismutase’s enzymatic activity, calciumcontent.From a chemical point of view, no significant differences appeared between the creamcheese types analyzed, excepting the pH( lower in the cheeses with dill and rosemaryFrom a biochemical point of view, two phenomenon can be observed: a significantdecrease of the acidic phosphatase activity in the cheeses with added dill androsemary ( positively correlating with the pH value and decreased values of the SODactivity in all cheese types.

Regenerator-based thermoacoustic refrigerator for ice cream storage applications

Science.gov (United States)

Poese, Matthew E.; Smith, Robert W. M.; Garrett, Steven L.

2003-10-01

A regenerator-based chiller has been built in the ``bellows bounce'' style [J. Acoust. Soc. Am. 112, 15 (2002)] to replace the vapor compression system in an ice cream sales cabinet. It utilizes a 6-in.-diam metal bellows to form a compliant cavity that contains the dynamic pressure oscillation (>50 kPa). The stiffness of the gas trapped in the bellows is resonated against the mass of the bellows-cap and the mass of a moving-magnet linear motor which is capable of high (>85%) electro-acoustic efficiency. A second resonator, operated well below its natural frequency, uses the gas stiffness of a 1-l volume nested within the bellows and the inertia of an ordinary loudspeaker cone to create the pressure difference across the regenerator that drives gas flow that is in-phase with pressure. The mass of the cone can be adjusted to vary the multiplication factor that is typically 5%-10% greater than the dynamic pressure within the bellows. The loudspeaker cone suffers none of the hydrodynamic losses associated with an acoustic inertance and eliminates problems with dc gas flow in the energy feedback path. The cold heat exchanger forms one surface of the pressure vessel permitting direct contact with any thermal load. [Work supported by Ben and Jerry's Homemade.

Experimental design and multicriteria decision making methods for the optimization of ice cream composition

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Cristian Rojas

2012-03-01

Full Text Available The aim of the present work was to optimize the sensorial and technological features of ice cream. The experimental work was performed in two stages: 1 optimization of lactose enzymatic hydrolysis, and 2 optimization of the process and product. For the first stage a complete factorial design was developed, optimized using both response surface and the steepest ascent method. In the second stage a mixture design was performed, combining the process variables. The product with the best sensorial acceptance, high yield and low cost was selected. The acceptance of the product was developed by an untrained taster’s panel. As a main result the sensorial and technological features of the final product were improved, establishing the optimum parameters for its elaboration.

Innovative application of the moisture analyzer for determination of dry mass content of processed cheese

Science.gov (United States)

Kowalska, Małgorzata; Janas, Sławomir; Woźniak, Magdalena

2018-04-01

The aim of this work was the presentation of an alternative method of determination of the total dry mass content in processed cheese. The authors claim that the presented method can be used in industry's quality control laboratories for routine testing and for quick in-process control. For the test purposes both reference method of determination of dry mass in processed cheese and moisture analyzer method were used. The tests were carried out for three different kinds of processed cheese. In accordance with the reference method, the sample was placed on a layer of silica sand and dried at the temperature of 102 °C for about 4 h. The moisture analyzer test required method validation, with regard to drying temperature range and mass of the analyzed sample. Optimum drying temperature of 110 °C was determined experimentally. For Hochland cream processed cheese sample, the total dry mass content, obtained using the reference method, was 38.92%, whereas using the moisture analyzer method, it was 38.74%. An average analysis time in case of the moisture analyzer method was 9 min. For the sample of processed cheese with tomatoes, the reference method result was 40.37%, and the alternative method result was 40.67%. For the sample of cream processed cheese with garlic the reference method gave value of 36.88%, and the alternative method, of 37.02%. An average time of those determinations was 16 min. Obtained results confirmed that use of moisture analyzer is effective. Compliant values of dry mass content were obtained for both of the used methods. According to the authors, the fact that the measurement took incomparably less time for moisture analyzer method, is a key criterion of in-process control and final quality control method selection.

COTTAGE CHEESE PRODUCTS WITH INGREDIENTS OF PLANT ORIGIN

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L. V. Golubeva

2015-01-01

Full Text Available Proposed the use of feijoa as a filler for cheese products. Distinctive at-sign feijoa is a high content of watersoluble compounds in the fruits of iodine. According to their content feijoa can match with seafood, no plant does not accumulate a large number of iodine compounds (about 0.2 1 mg per 100 g of product. Feijoa is very useful for people living in iodine deficiency regions, as well as for preventers of thyroid diseases. The rind of the fruit is rich in antioxidants. The technology of GUT-goad product feijoa. Feature of the technology is that the finished cheese is made in the form of a mixture of filler pureed fruit pulp and sugar in a ratio of 1: 1, and the powder dry skin. Objects of research a filler in the form of syrup (pineapple guava pulp and sugar and the rind of the fruit in the form of crushed dry cottage cheese. Compatible with cream cheese filling sensory determined by the following indicators appearance, consistency, color, smell, taste. Syrup dosage ranged from 1 to 10%, dry filler from 0.5 to 3.5%. A mixture of fillers were added to the finished curd product in the ratio of syrup fairies feijoa and dry powder peel 8: 1.5. Technological process of cottage cheese product is different from the traditional operations of preparation of fillers and incorporation in the finished cheese. Determined the antioxidant activity syrup feijoa 1,963 mg / dm3 . It was found that the cheese product is rich in antioxidants, iodine, which helps to eliminate free radicals from the body and strengthen health care. Herbal additive allows to obtain a product with a new taste characteristics. The shelf life of cottage cheese products 5 days.

Avaliação sensorial de sorvete formulado com produto de soro ácido de leite bovino Ice-cream sensory evaluation formulated with product of acid bovine milk serum

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Karla Silva

2006-03-01

Full Text Available O soro de leite bovino é um subproduto da fabricação do queijo ou da caseína, existente na forma ácida ou doce. Constituído basicamente de água, proteínas, lactose e minerais, quando concentrado, implica na obtenção de vários ingredientes protéicos de alta funcionalidade e valor nutricional. Entretanto, a concentração do soro tem sido realizada apenas ao soro doce, sendo o soro ácido, devido às suas características, geralmente tratado como resíduo. Neste contexto, este artigo apresenta os resultados obtidos com a introdução de produto de soro ácido de leite na formulação de sorvete, em sistema modelo, verificando a percepção dos provadores para diferentes percentuais de substituição do leite desnatado. As amostras de sorvete foram preparadas com composição de mistura: 2,5% de gordura látea, 18,3% de sacarose, 2,3% de gema de ovo em pó e 0,3% de estabilizante-emulsificante e essência de baunilha. O sorvete padrão (P foi formulado com 10,09% de leite desnatado em pó. Quatro outras misturas foram preparadas com o produto de soro ácido em pó (SAP, substituindo o leite desnatado, em níveis 100, 80, 60 e 30%. A avaliação do efeito provocado no sorvete, devido à substituição do leite desnatado por SAP, foi efetuada por ensaio sensorial direcionado à percepção do gosto doce. Não houve diferença estatisticamente significativa (pWhey, by-product of cheese or casein production, is classified in sweet or acid whey. Composed by water, proteins, lactose and minerals, when concentrated it produces proteins ingredients with high functionality and nutritional value. However, whey protein manufacturing has been applied only to sweet whey. Acid whey has been generally dumped down as dairy waste. This paper shows results obtained from acid whey product addition in ice cream formulation, in model system, ascertaining by sensory evaluation the panelists acceptance for five different milk substitutions levels. Ice cream

Commercial nonindustrial production of pastries and ice cream in Naples, Italy: results from the inspection of 34 food businesses during a 2-year surveillance study

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Lucia Tanucci Nannini

2010-03-01

Full Text Available

Background: Ice cream and cream-based pastries are an excellent media for the growth of pathogenic microorganisms. Foods that are prepared without due respect to the rules of food hygiene can carry microorganisms and/or toxins and could be responsible of toxinfections. The main objective of this study was to obtain an overall picture of the hygiene/sanitation conditions found in businesses that produce hand-made pastries and/or ice cream in Naples, Italy.

Methods: We inspected 34 businesses to assess the following aspects: hygiene/sanitation conditions of the work area and equipment, implementation of good food hygiene principles, evaluation of HACCP plans, licensing/authorization, quality control and sampling protocols, as well as systems for ensuring food traceability. In 28 of the businesses, samples (environment, foods, workers were collected for microbiological analysis.

Results: Sanctions were issued for nonconformities in 8 businesses (23.5%, and 25 businesses (73.5% received warnings with orders to correct minor nonconformities (inadequate documentation of compliance with current regulations, incorrect implementation of the quality-control protocol within specified time periods. Microbiological analyses revealed irregularities in 24/28 businesses (85.7%, and 138 of the 280 samples collected displayed contamination levels exceeding the limits adopted for this study (49.3%. In particular, 80% of the surfaces sampled and 23.8% of the hand swabs collected were shown to be contaminated. All food samples collected met the process-hygiene and food-safety standards prescribed by the European Community. Results obtained were statistically significant (p < 0.05.

Conclusions: Our experience of food safety surveillance system indicates that Neapolitan food business operators involved in the production of hand-made ice cream or pastries do not

Socioeconomic diagnosis of cheese producers of Marajó, state of Pará, Brazil

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Vitória Nazaré Costa Seixas

2014-10-01

Full Text Available The aim of this research was to diagnose the socioeconomic conditions of cheese producers from three municipalities of Marajó Island, Pará state, Brazil. Manufacture process, hygienic-sanitary conditions in handmade cheese production and its commercialization were some features analysed for both cream-type and butter-type cheeses. During the survey, conducted from March to September 2012 questionnaires were applied to ten Marajó’s cheese producers. The cheese fabrication was characterized as a handmade process, employing family labor, most over ten years of experience. The production has a small scale, uses rudimentary technologies, lacks proper infrastructure for the processing of the product and has unsatisfactory hygienic-sanitary conditions. Commercialization is mainly by direct sale on the ship that travels to Belém city, capital of Pará state. Interviewed producers showed good reception to knowledge that can improve quality of the product, but they need a better guidance. In this context, the transfer of information is essential to sustain the production of these cheeses and preserve local culture, contributing to the economic and social development of producers regions.

Volatile compounds of Domiati cheese made from buffaloe's milk with different fat content.

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El-Mageed, Magda A. Abd

1997-12-01

Full Text Available Buffaloe's milk was manufactured to Domiati cheese with different fat content in the cheese milk (1%, 3.5% and 7%. Results obtained during the ripening period revealed that the low fat cheese (Karish is not able to long period storage, while half cream cheese had a good quality and flavour along the ripening period. The full cream cheese did not exceed the first month of ripening, then it deteriorated. The main components found were acrolein (propenal, heptanal, acetone, butan-2 one, ethanol, butan-2 ol, 2-methylpropan- 1-ol, 3-methyl butan-1-ol, ethyl propionate, propyl propionate, pentane and octane. Methyl mercaptan, methyl thiopropionate, and dimethyl trisulfide together with propyl butyrate, were existed in the samples which are characterized as bad cheese samples. Most of the previous compounds were developed after 1 month of ripening period.

La leche de búfalo fue procesada para obtener queso Domiati con diferente contenido graso en la cuajada (1%, 3.5% y 7%. Los resultados obtenidos durante el período de maduración revelaron que el queso con bajo contenido en grasa (Karish no permite un largo período de almacenamiento, mientras que el queso con un contenido medio en grasa tuvo una buena calidad y flavor durante el período de maduración. El queso con alto contenido graso no duró más que el primer mes de maduración, deteriorándose posteriormente. Los principales componentes encontrados fueron acroleína (propenal, heptanal, acetona, butan-2-ona, etanol, butan-2-ol, 2- metil-propan-1-ol, 3 metil butan-1-ol, propionato de etilo, propionate de propilo, pentano y octano. Metil mercaptol, tiopropionato de metilo y trisulfuro de dimetilo Junto con butirato de propilo se encontraron en muestras que fueron caracterizadas como muestras de quesos malos. La mayoría de los compuestos anteriores se produjeron después de un mes de período de maduración.

Vitamin A in irradiated foodstuffs

International Nuclear Information System (INIS)

Diehl, J.F.

1979-01-01

Vitamin A losses induced by 10 MeV electrons in cream cheese, calf liver sausage, pig liver, whole egg powder and margarine continued to increase during storage for 4-8 weeks in presence of air. Thus, vitamin A loss in sausage irradiated with 5 Mrad was 22% on the day after irradiation, 61% after 4 weeks. Irradiation and storage at 0 0 C instead of at ambient temperature reduced these losses considerably. Exclusion of air (vacuum, nitrogen) or irradiation on dry ice (approx. -80 0 C) were even more effective in preventing destruction of vitamin A. After 4 weeks of storage, cream cheese irradiated at 5 Mrad had lost 60% when irradiated and stored in air at ambient temperature, 20% in nitrogen atmosphere, 5% in vacuum package, and 5% when irradiated on dry ice and stored at ambient temperture. (orig.) [de

Vitamin A in irradiated foodstuffs

International Nuclear Information System (INIS)

Diehl, J.F.

1979-01-01

Vitamin A losses induced by 10 MeV electrons in cream cheese, calf liver sausage, pig liver, whole egg powder and magarine continued to increase during storage for 4-8 weeks in presence of air. Thus, vitamin A loss in sausage irradiated with 5 Mrad was 22% on the day after irradiation, 61% after 4 weeks. Irradiation and storage at 0 0 C instead of ambient temperature reduced these losses considerably. Exclusion of air (vacuum, nitrogen) or irradiation on dry ice (approx. -80 0 C) were even more effective in preventing destruction of vitamin A. After 4 weeks of storage, cream cheese irradiated at 5 Mrad had lost 60% when irradiated and stored in air at ambient temperature, 20% in nitrogen atmosphere, 5% in vacuum package, and 5% when irradiated on dry ice and stored at ambient temperature. (orig.) [de

Vitamin A in irradiated foodstuffs

Energy Technology Data Exchange (ETDEWEB)

Diehl, J F [Bundesforschungsanstalt fuer Ernaehrung, Karlsruhe (Germany, F.R.)

1979-01-01

Vitamin A losses induced by 10 MeV electrons in cream cheese, calf liver sausage, pig liver, whole egg powder and margarine continued to increase during storage for 4-8 weeks in presence of air. Thus, vitamin A loss in sausage irradiated with 5 Mrad was 22% on the day after irradiation, 61% after 4 weeks. Irradiation and storage at 0/sup 0/C instead of at ambient temperature reduced these losses considerably. Exclusion of air (vacuum, nitrogen) or irradiation on dry ice (approx. -80/sup 0/C) were even more effective in preventing destruction of vitamin A. After 4 weeks of storage, cream cheese irradiated at 5 Mrad had lost 60% when irradiated and stored in air at ambient temperature, 20% in nitrogen atmosphere, 5% in vacuum package, and 5% when irradiated on dry ice and stored at ambient temperature.

Vitamin A in irradiated foodstuffs

Energy Technology Data Exchange (ETDEWEB)

Diehl, J F [Bundesforschungsanstalt fuer Ernaehrung, Karlsruhe (Germany, F.R.)

1979-01-01

Vitamin A losses induced by 10 MeV electrons in cream cheese, calf liver sausage, pig liver, whole egg powder and magarine continued to increase during storage for 4-8 weeks in presence of air. Thus, vitamin A loss in sausage irradiated with 5 Mrad was 22% on the day after irradiation, 61% after 4 weeks. Irradiation and storage at 0/sup 0/C instead of ambient temperature reduced these losses considerably. Exclusion of air (vacuum, nitrogen) or irradiation on dry ice (approx. -80/sup 0/C) were even more effective in preventing destruction of vitamin A. After 4 weeks of storage, cream cheese irradiated at 5 Mrad had lost 60% when irradiated and stored in air at ambient temperature, 20% in nitrogen atmosphere, 5% in vacuum package, and 5% when irradiated on dry ice and stored at ambient temperature.

Growth and Survival of Some Probiotic Strains in Simulated Ice Cream Conditions

Science.gov (United States)

Homayouni, A.; Ehsani, M. R.; Azizi, A.; Razavi, S. H.; Yarmand, M. S.

A Completely Randomized Design (CRD) experiment was applied in triplicates to evaluate the survival of four probiotic strains in simulated ice cream conditions. The growth and survival rate of these probiotic strains (Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium bifidum and Bifidobacterium longum) in varying amount of sucrose (10, 15, 20 and 25%), oxygen scavenging components (0.05% L-cysteine and 0.05% L-ascorbate) and temperatures (4 and -20°C) during different periods of time (1, 2 and 3 months) were evaluated in MRS-broth medium. Optical density at 580 nm was used to measure growth. Lactobacilli strains proved to be highly resistant in comparison with Biffidobacteria strains. The viable cell number of Lactobacillus casei in different sucrose concentrations, different oxidoreduction potentials and refrigeration temperature was 1x1010, 2x108 and 5x107 cfu mL-1, respectively. Growth and survival rate of Lactobacillus casei showed to be the highest.

Recovery and growth potential of Listeria monocytogenes in temperature abused milkshakes prepared from naturally contaminated ice cream linked to a listeriosis outbreak

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Yi eChen

2016-05-01

Full Text Available The recovery and growth potential of Listeria monocytogenes was evaluated in three flavors of milkshakes (vanilla, strawberry, and chocolate that were prepared from naturally contaminated ice cream linked to a listeriosis outbreak in the U.S. in 2015, and were subsequently held at room temperature for 14 hours. The average lag phase duration of L. monocytogenes was 9.05 h; the average generation time was 1.67 h; and the average level increase per sample at 14 h was 1.15 log CFU/g. Milkshake flavors did not significantly affect these parameters. The average lag phase duration of L. monocytogenes in milkshakes with initial contamination levels ≤ 3 CFU/g (9.50 h was significantly longer (P 3 CFU/g (8.60 h. The results highlight the value of using samples that are contaminated with very low levels of L. monocytogenes for recovery and growth evaluations. The behavior of L. monocytogenes populations in milkshakes prepared from naturally contaminated ice cream linked to the listeriosis outbreak should be taken into account when performing risk based analysis using this outbreak as a case-study.

Migraine Headaches

Science.gov (United States)

... migraine triggers include: stress menstruation (periods) skipping meals dehydration too much caffeine (more than 200 mg a day, such as the amount of caffeine in energy drinks) some foods (alcohol, cheese, citrus fruits, pizza, chocolate, ice cream, lunch meats and hot ...

The Use of Celebrity Endorsement with the Help of Electronic Communication Channel (Instagram) : Case study of Magnum Ice Cream in Thailand

OpenAIRE

Kutthakaphan, Rangsima; Chokesamritpol, Wahloonluck

2013-01-01

TITLE The Use of Celebrity Endorsement with the Help of Electronic Communication Channel (Instagram): Case Study of Magnum Ice Cream Thailand RESEARCH QUESTION How does the use of celebrity endorsement with the help of electronic communication channel (Social media: Instagram) affect the buying behavior of generation Y consumers in Thailand? STRATEGIC QUESTION How can marketers use this marketing technique in an effective way to increase the number of consumers? PURPOSE OF THE STUDY The pu...

Water mobility and thermal properties of smoked soft cheese

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Hanna Maria Baranowska

2017-01-01

Full Text Available The main goal of the present study was to characterize the functional parameters of smoked soft cheese, with the emphasis on the behavior of water and milk fat, as analyzed by DSC, which was used to directly measure the melting/freezing phase transitions in the cheese. This study was complemented by NMR measurements of the organization and distribution of the aqueous phase within the emulsions constituting the cheese. The smoked and unsmoked cheeses were characterized by similar compositions in terms of protein (19.08-19.12 g∙100 g-1, fat (18.86-19.02 g∙100 g-1, and water content (59.86-60.27 g∙100 g-1. The water activity was higher in the unsmoked cheese (aw = 0.9736 than in the smoked cheese (aw = 0.9615. This result was confirmed by DSC (higher ice melting enthalpy and NMR (higher T1 value measurements. The smoking process led to differences in the distribution and binding of water to the lipid-protein matrix of the cheese. There was more non-freezed bound water in the smoked cheese which resulted in a more fragile and loosened structure in the smoked cheese than the unsmoked, which manifested in lower values of stretching and meltability. The meltability of the mozzarella smoked cheese was 1.5 times less than that of the unsmoked cheese (tube test and Schreiber test.

Quantitative evaluation of the alkaline phosphatase activity in industrial and traditional dairy products supplied in Ahvaz as an indicator of pasteurization

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M. Zarei

2017-05-01

Full Text Available Alkaline phosphatase is an indigenous milk enzyme and is probably, the most important indigenous milk enzyme from a dairy technology viewpoint which is used to determine the efficacy of the pasteurization process. The aim of this study was to assess the alkaline phosphatase activity of 200 samples of industrial and traditional yoghurt, ice cream and cheese, as well as raw and pasteurized milk samples. To achieve this purpose, p-nitrophenylphosphate was used as substrate and the amount of liberated p-nitrophenol was measured spectrophotometrically. The amount of liberated p-nitrophenol in all samples of raw milk was very high (6839±4070 µg/ml but in pasteurized milk samples, the amount was in the range of 0.75-52.96 µg/ml and 88% of the samples had less than 10 µg p-nitrophenol/ml, the maximum permissible limit of p-nitrophenol in pasteurized products. The amount of liberated p-nitrophenol was in the range of 5.68-1210 µg/ml and 2.61-18.22 µg/ml in traditional and industrial cheese samples, respectively and it was estimated at the range of 0.75-26.67 µg/ml and 0.71- 35.82 µg/ml for traditional and industrial ice cream samples, respectively. The lowest alkaline phosphatase activity was observed in both industrial and traditional yoghurt samples. Meanwhile, p-nitrophenol in 12% of industrial cheese, 44% of traditional cheese and 16% of both industrial and traditional ice cream samples was higher than 10 µg/ml which could be due to the inadequate pasteurization of the product or cross contamination with raw milk. The results of the present study showed a need for more strict attention in the pasteurization of milk and its products.

Infectious Dose of Listeria monocytogenes in Outbreak Linked to Ice Cream, United States, 2015.

Science.gov (United States)

Pouillot, Régis; Klontz, Karl C; Chen, Yi; Burall, Laurel S; Macarisin, Dumitru; Doyle, Matthew; Bally, Kären M; Strain, Errol; Datta, Atin R; Hammack, Thomas S; Van Doren, Jane M

2016-12-01

The relationship between the number of ingested Listeria monocytogenes cells in food and the likelihood of developing listeriosis is not well understood. Data from an outbreak of listeriosis linked to milkshakes made from ice cream produced in 1 factory showed that contaminated products were distributed widely to the public without any reported cases, except for 4 cases of severe illness in persons who were highly susceptible. The ingestion of high doses of L. monocytogenes by these patients infected through milkshakes was unlikely if possible additional contamination associated with the preparation of the milkshake is ruled out. This outbreak illustrated that the vast majority of the population did not become ill after ingesting a low level of L. monocytogenes but raises the question of listeriosis cases in highly susceptible persons after distribution of low-level contaminated products that did not support the growth of this pathogen.

Novel and successful free comments method for sensory characterization of chocolate ice cream: A comparative study between pivot profile and comment analysis.

Science.gov (United States)

Fonseca, Fernando G A; Esmerino, Erick A; Filho, Elson R Tavares; Ferraz, Juliana P; da Cruz, Adriano G; Bolini, Helena M A

2016-05-01

Rapid sensory profiling methods have gained space in the sensory evaluation field. Techniques using direct analysis of the terms generated by consumers are considered easy to perform, without specific training requirements, thus improving knowledge about consumer perceptions on various products. This study aimed to determine the sensory profile of different commercial samples of chocolate ice cream, labeled as conventional and light or diet, using the "comment analysis" and "pivot profile" methods, based on consumers' perceptions. In the comment analysis task, consumers responded to 2 separate open questions describing the sensory attributes they liked or disliked in each sample. In the pivot profile method, samples were served in pairs (consisting of a coded sample and pivot), and consumers indicated the higher and lower intensity attributes in the target sample compared with the pivot. We observed that both methods were able to characterize the different chocolate ice cream samples using consumer perception, with high correlation results and configurational similarity (regression vector coefficient=0.917) between them. However, it is worth emphasizing that comment analysis is performed intuitively by consumers, whereas the pivot profile method showed high analytical and discriminative power even using consumers, proving to be a promising technique for routine application when classical descriptive methods cannot be used. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Energy efficiency at the St-Guillaume cheese factory, a profitable choice; L'efficacite energetique a la fromagerie St-Guillaume, un choix profitable

Energy Technology Data Exchange (ETDEWEB)

Tremblay, P.; La Roche, R. [Fromagerie St-Guillaume, Saint-Guillaume, PQ (Canada)

2009-12-15

The Co-op Agrilait de St-Guillaume is located at near Drummondville, Quebec. The facility employs 160 people to produce 3 million kilograms of cheese annually. In addition, 21 million litres of whey are produced. This sub-product of cheese is turned into powder to make ice cream, protein shakes, energy drinks, and feed for animals. The cost of transforming whey had gone up over the last five years, which also cut into the operating budget. Whey transformation also consumed large amounts of well water. In order to address these challenges, the energy consumption of the facility was evaluated in an effort to lower the energy costs by 30 per cent, lower water consumption and reduce water pollution. The study identified and measured the energy consumption for each activity related to the whey transformation process. The equipment and procedures used in the facility were subsequently modernized and the air quality in the facility was also improved. The improvement in whey transformation rendered the facility profitable again. The project was financed by capital loans over a ten year period, and the money saved during the first year was over $400,000. The money saved over the next 10 years will be more than 2 million dollars. 5 figs.

Determination of locust bean gum and guar gum by polymerase chain reaction and restriction fragment length polymorphism analysis.

Science.gov (United States)

Meyer, K; Rosa, C; Hischenhuber, C; Meyer, R

2001-01-01

A polymerase chain reaction (PCR) was developed to differentiate the thickening agents locust bean gum (LBG) and the cheaper guar gum in finished food products. Universal primers for amplification of the intergenic spacer region between trnL 3' (UAA) exon and trnF (GAA) gene in the chloroplast (cp) genome and subsequent restriction analysis were applied to differentiate guar gum and LBG. The presence of guar gum powder added to LBG powder was detectable. Based on data obtained from sequencing this intergenic spacer region, a second PCR method for the specific detection of guar gum DNA was also developed. This assay detected guar gum powder in LBG in amounts as low as 1% (w/w). Both methods successfully detected guar gum and/or LBG in ice cream stabilizers and in foodstuffs, such as dairy products, ice cream, dry seasoning mixes, a finished roasting sauce, and a fruit jelly product, but not in products with highly degraded DNA, such as tomato ketchup and sterilized chocolate cream. Both methods detected guar gum and LBG in ice cream and fresh cheese at levels <0.1%.

Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria

Directory of Open Access Journals (Sweden)

Miočinović Jelena

2014-01-01

Full Text Available Probiotics are live microorganisms that in certain numbers may confer a health benefit on the host. Nowadays, there are many dairy products on the market, especially fermented milks, with probiotics, and their popularity is rising. The aim of this article was to investigate the viability of commercial probiotic bacteria (Lactobacillus acidophilus LAFTI®L10 i Bifidobacterium lactis LAFTI®B94, DSM, Netherland as well as their influence on the changes of composition, pH, proteolysis, microbiological status and sensory properties of low-fat ultra-filtered (UF cheeses within 2 months of ripening. Low-fat cast ultra-filtered (UF cheeses were produced according to the defined production procedure by mixing UF milk protein powder, skim milk and cream, without (control cheese A and with adjunct probiotic culture (cheese B. The compositional parameters (milk fat, proteins and dry-matter content, pH, proteolysis parameters (water soluble nitrogen, nitrogen soluble in 5% PTA, urea and SDS PAG electrophoresis, as well as the numbers of starters and probiotic bacteria, were determined during ripening. In addition, sensory evaluations of cheeses were performed throughout the ripening time. A significant influence of probiotic strains on the composition, pH and primary proteolysis of cheese during ripening was not found. The counts of commercial probiotic bacteria were maintained at high levels (>107 cfug-1 during the overall ripening period, as a prerequisite of their therapeutic effects. The adjunct probiotic cultures enhanced the rate of secondary proteolysis, which was shown by the significantly higher levels of PTAN/TN of experimental compared to the control cheeses. The sensory evaluation showed that the overall aroma of low-fat cheeses was remarkably improved by the addition of the probiotic cultures used. Based on the results it can be concluded that the low-fat UF cheeses differ in good dietetic and functional properties as well as very acceptable

Recovery and growth potential of Listeria monocytogenes in temperature abused milkshakes prepared from naturally contaminated ice cream linked to a listeriosis outbreak

OpenAIRE

Yi eChen; Emma eAllard; Anna eWooten; Minji eHur; Ishani eSheth; Anna eLassri; Thomas S Hammack; Dumitru eMacarisin

2016-01-01

The recovery and growth potential of Listeria monocytogenes was evaluated in three flavors of milkshakes (vanilla, strawberry, and chocolate) that were prepared from naturally contaminated ice cream linked to a listeriosis outbreak in the U.S. in 2015, and were subsequently held at room temperature for 14 h. The average lag phase duration of L. monocytogenes was 9.05 h; the average generation time was 1.67 h; and the average population level increase per sample at 14 h was 1.14 log CFU/g. Mil...

Sensorial evaluation of ice-cream elaborated with goat milk/ Avaliação sensorial de sorvetes elaborados com leite de cabra

Directory of Open Access Journals (Sweden)

Honório Domingos Benedet

2006-06-01

Full Text Available The objective of this work was to evaluate sensory and economically formulations obtained from of goat powder milk, vegetable fat and strawberry aroma. At least of twenty seven formulations listed in an experimental design, were choiced three best formulations, that they also were elaborated in triplicate to the powder goat milk and pasteurized goat milk. Finally it was choiced the best formulation. The final and the best ice-cream had the following formulation: 80 g of vegetable fat, 0.80 L of goat milk (powder – reconstituted or pasteurized milk and 0.12 g of strawberry aroma. These formulations shown Acceptability Index (AI of 87.1 % to ice-cream elaborated with powder milk and 84.3 % to pasteurized milk. Considering just the last and the best AI formulation, it were realized the cost analysis of ice-creams. The price icecream with powder goat milk was equally to R$ 3.15 per liter, while with pasteurized milk was price per liter was equally to 2.68 per liter.O objetivo deste trabalho foi avaliar sensorial e economicamente formulações de sorvetes obtidos a partir do uso de leite de cabra em pó ou pasteurizado, gordura vegetal hidrogenada e aroma de morango. De vinte e sete formulações inicialmente previstas em um delineamento experimental, utilizando leite de cabra em pó, foram escolhidas as três melhores formulações. Estas três formulações foram avaliadas sensorialmente em três repetições utilizando leite de cabra em pó e três repetições utilizando o leite de cabra pasteurizado. Tanto para o leite em pó quanto para o pasteurizado as formulações escolhidas pelos julgadores foram as elaboradas com as seguintes variáveis: 80 g de gordura vegetal hidrogenada, 0,80 litros de leite de cabra (pó – reconstituído ou pasteurizado e 0,12 g de aroma de morango. Estas formulações apresentaram Índice de aceitabilidade de 87,1 % para o sorvete elaborado com leite de cabra em pó e 84,3 % para o leite de cabra pasteurizado

The Effect of Customer Satisfaction, Customer Loyalty, and Brand Commitment on Word of Mouth of Wall€™s Ice Cream in Manado

OpenAIRE

Pandowo, Merinda Pandowo; Kindangen, Citra Pingkan

2014-01-01

Food and beverage products and the followed improvement in industry are familiar for common people in every part of this world. The aim of this research is to analyze the effect of customer satisfaction, customer loyalty, and brand commitment on word of mouth. To achieve the objectives, the research method used is causal research by using multiple regression analysis as the analytical tool. The population of this research is the consumers in Manado who ever taste wall€™s Ice cream with sample...

Using CREAM and CEMonitor for job submission and management in the gLite middleware

Energy Technology Data Exchange (ETDEWEB)

Aiftimiei, C; Andreetto, P; Bertocco, S; Dalla Fina, S; Dorigo, A; Frizziero, E; Gianelle, A; Mazzucato, M; Sgaravatto, M; Traldi, S; Zangrando, L [INFN Padova, Via Marzolo 8, I-35131 Padova (Italy); Marzolla, M [Dipartimento di Scienze dell' Informazione, Universita di Bologna, Mura A. Zamboni 7, I-40127 Bologna (Italy); Lorenzo, P Mendez; Miccio, V [CERN, BAT. 28-1-019, 1211 Geneve (Switzerland)

2010-04-01

In this paper we describe the use of CREAM and CEMonitor services for job submission and management within the gLite Grid middleware. Both CREAM and CEMonitor address one of the most fundamental operations of a Grid middleware, that is job submission and management. Specifically, CREAM is a job management service used for submitting, managing and monitoring computational jobs. CEMonitor is an event notification framework, which can be coupled with CREAM to provide the users with asynchronous job status change notifications. Both components have been integrated in the gLite Workload Management System by means of ICE (Interface to CREAM Environment). These software components have been released for production in the EGEE Grid infrastructure and, for what concerns the CEMonitor service, also in the OSG Grid. In this paper we report the current status of these services, the achieved results, and the issues that still have to be addressed.

Using CREAM and CEMonitor for job submission and management in the gLite middleware

International Nuclear Information System (INIS)

Aiftimiei, C; Andreetto, P; Bertocco, S; Dalla Fina, S; Dorigo, A; Frizziero, E; Gianelle, A; Mazzucato, M; Sgaravatto, M; Traldi, S; Zangrando, L; Marzolla, M; Lorenzo, P Mendez; Miccio, V

2010-01-01

In this paper we describe the use of CREAM and CEMonitor services for job submission and management within the gLite Grid middleware. Both CREAM and CEMonitor address one of the most fundamental operations of a Grid middleware, that is job submission and management. Specifically, CREAM is a job management service used for submitting, managing and monitoring computational jobs. CEMonitor is an event notification framework, which can be coupled with CREAM to provide the users with asynchronous job status change notifications. Both components have been integrated in the gLite Workload Management System by means of ICE (Interface to CREAM Environment). These software components have been released for production in the EGEE Grid infrastructure and, for what concerns the CEMonitor service, also in the OSG Grid. In this paper we report the current status of these services, the achieved results, and the issues that still have to be addressed.

Proteolysis in soft cheese, studied on Meshanger cheese and cheese models

NARCIS (Netherlands)

Noomen, A.

1978-01-01

Enzymes predominantly responsible for the primary degradation of protein in soft cheese and for the related changes in consistency were studied. Reconstructed Noordhollandse Meshanger cheese and preserved simulated soft cheeses of different composition were used as models in the

Quantification of fatty acids as methyl esters and phospholipids in cheese samples after separation of triacylglycerides and phospholipids

Energy Technology Data Exchange (ETDEWEB)

Hauff, Simone [University of Hohenheim, Institute of Food Chemistry, Garbenstrasse 28, D-70599 Stuttgart (Germany); Vetter, Walter [University of Hohenheim, Institute of Food Chemistry, Garbenstrasse 28, D-70599 Stuttgart (Germany)], E-mail: w-vetter@uni-hohenheim.de

2009-03-23

Determination of the individual fatty acid composition of neutral- and phospholipids as well as the phospholipid content of dairy food and other foodstuffs are important tasks in life sciences. For these purposes, a method was developed for the separation of lipids (standards of triolein and diacylphosphatidylcholines as well as three cheese samples) by solid-phase extraction using a self-packed column filled with partly deactivated silica. Non-halogenated solvents were used for the elution of the lipid classes. Cyclohexane/ethyl acetate (1:1, v/v) served for the elution of neutral lipids, while polar lipids were eluted with three solvents (ethyl acetate/methanol, methanol, and methanol/water) into one fraction. The separated lipid fractions were transesterified and the individual fatty acids were quantified by using gas chromatography coupled to electron ionization mass spectrometry (GC/EI-MS) in the selected ion monitoring (SIM) mode. The recovery rate for standard phosphatidylcholines was {approx}90% and cross-contamination from neutral lipids was negligible. The method was applied to cheese samples. Quantitative amounts of individual fatty acids in the phospholipid fraction were <0.002-0.29% of total lipids from camembert, <0.002-0.12% of total lipids from mozzarella, and <0.002-0.18% of total lipids in a goat cream cheese. Differences in the fatty acid pattern of neutral and polar lipids were detected. The quantity of the fatty acids determined in the phospholipid fraction was divided by the factor 0.7 in order to convert the fatty acid content into the phospholipid content of the cheese samples. This factor is based on the contribution of 16:0 to dipalmitoylphosphatidylcholine (DPPC). The resulting DPPC equivalents (DPPC{sub eq}) were found to be representative for the average contribution of fatty acids to all classes of phospholipids in dairy products. Using this approach, the phospholipid content of lipids from mozzarella, camembert, and goat cream cheese

Quality of Milk for Cheese Production on Registered Agricultural Holdings in Vojvodina

Directory of Open Access Journals (Sweden)

Popović Vranješ Anka

2017-12-01

Full Text Available Currently, milk producers in Vojvodina on registered agricultural holdings (RAHs have great experience and knowledge in managing their farms, including primary production, processing and sales. However, for a smaller number of manufacturers, there is still room for organizational and technological improvement of production. Nowadays, goat breeding is a very important part of sustainable production, rural development, and represents a very important part of rural development and employment of people. The course of goat breeding in our country is milk-meat, where milk is usually a priority. For the successful production of cheese, the quality of raw milk plays a critical role. It affects the quality of cheese in terms of a chemical composition, microbiological quality, the presence of chemical residues and organoleptic properties. Cheese is mostly made from cow, goat and sheep milk. The valuable components of milk are proteins and fats. These can also be defined as parameters of utilization, since they indicate how much cheese can be obtained from milk. On average, cow milk contains 3.64% fat, 3.22% protein, and 8.52% non-fat dry matter (NFDM. Higher differences in milk fat content (minimum 3.25%, maximum 4.36% were found in milk from RAHs. Recently, the production of milk with higher fat content has become important, since in Serbian milk there is not enough milk fat, so some processors are obliged to import it in the form of butter and cream. In addition to the chemical composition, the microbiological quality of milk is important to maintain successful cheese production. Regarding our findings, the standard plate count (SPC and the somatic cell count (SCC in samples from most RAHs did not exceed the values specified in Regulation (EC 853/2004. Moreover, goat and sheep milk was in agreement with the technological quality of milk for cheese production, in terms of chemical composition.

ORIGINAL ARTICLE Dietary Counseling in the Prevention and ...

African Journals Online (AJOL)

Ogunbodede

Volume 2 Numbers 1 & 2 2006: 26-36. Http://www.ajoh. ... In this paper, the scientific basis for dietary counseling in oral health and the role of sucrose in ..... Fish. 16. Agbara oti. 4. Organ meat. (Liver, Kidney). 17. Milk. 5. Pork. 18. Soyamilk. 6. Snail. 19. Yoghurt /. Ice-cream. 7. Egg. 20. Cheese. 8. Beans/Akidi/. Fiofio. 9. Ukwa.

Cream

DEFF Research Database (Denmark)

2017-01-01

Student Bachelor project. The film takes place in a doctor's waiting room, where soothing music and the opportunity to enjoy an ice cream bring an alleviating atmosphere. What could possibly go wrong in this health care institution where help is nearby? The cold and ugly sides of human nature...... are revealed, as it touches on the cycle of birth and death and the absurdity of life. Let's hope the doctor can help. During 2017 the film was screened in the following festivals: 1.Anima Mundi, Brazil, 2017 July 26-30 2.Fest Anča International Animation Festival,Slovacia, 2017 June 29 – July 2 3.Odense Film...... Festival, Denmark, 2017 August 28 – September 3 4.Fredikstad Animation Festival 2017, Norway, 2017 November 9-12 5.Nordisk Panorama, Sweden, 2017 September 21 -26 6.Animateka 2017, Slovenia, 2017 December 4-10 7.Anifilm International Festival of Animated Films, Czeck Republic, 2017 May 2-7 8.Animafest...

Sports cream overdose

Science.gov (United States)

Sports creams are creams or ointments used to treat aches and pains. Sports cream overdose can occur if someone uses this ... Two ingredients in sports creams that can be poisonous are: Menthol Methyl salicylate

Evolution of phospholipid contents during the production of quark cheese from buttermilk.

Science.gov (United States)

Ferreiro, T; Martínez, S; Gayoso, L; Rodríguez-Otero, J L

2016-06-01

We report the evolution of phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylcholine (PC), phosphatidylserine (PS), and sphingomyelin (SM) contents during the production of quark cheese from buttermilk by successive ultrafiltration concentration, enrichment with cream, concurrent homogenization and pasteurization, fermentative coagulation, and separation of quark from whey by further ultrafiltration. Buttermilk is richer than milk itself in phospholipids that afford desirable functional and technological properties, and is widely used in dairy products. To investigate how phospholipid content is affected by end-product production processes such as ultrafiltration, homogenization, pasteurization or coagulation, we measured the phospholipids at several stages of each of 5 industrial-scale quark cheese production runs. In each run, 10,000L of buttermilk was concentrated to half volume by ultrafiltration, enriched with cream, homogenized, pasteurized, inoculated with lactic acid bacteria, incubated to coagulation, and once more concentrated to half volume by ultrafiltration. Phospholipid contents were determined by HPLC with evaporative light scattering detection in the starting buttermilk, concentrated buttermilk, ultrafiltrate, cream-enriched concentrated buttermilk (both before and after concurrent homogenization and pasteurization), coagulate, and quark, and also in the rinsings obtained when the ultrafiltration equipment was washed following initial concentration. The average phospholipid content of buttermilk was approximately 5 times that of milk, and the phospholipid content of buttermilk fat 26 to 29 times that of milk fat. Although phospholipids did not cross ultrafiltration membranes, significant losses occurred during ultrafiltration (due to retention on the membranes) and during the homogenization and pasteurization process. During coagulation, however, phospholipid content rose, presumably as a consequence of the proliferation of the

Mangaba (Hancornia speciosa Gomez ice cream prepared with fat replacers and sugar substitutes Sorvete de mangaba (Hancornia speciosa Gomez preparado com substitutos de gordura e açúcar

Directory of Open Access Journals (Sweden)

Grazielle Gebrim Santos

2012-09-01

Full Text Available The effect of replacing shortening and sugar on the physical and chemical properties of mangaba ice cream and its acceptability were evaluated. Ice cream formulations were tested with the following fat replacers: Selecta Light, Litesse, and Dairy Lo and the following sugar substitutes: Lactitol and Splenda. All formulations were subjected to physical, chemical, and microbiological analyses and evaluated by acceptability tests. In the sensory analysis, it was observed a larger acceptance of the formulations containing Selecta Light (SL and the combination of Litesse, Lactiol, and Splenda (LLS. The largest reduction in total energetic value (50% was observed in the formulation LLS. The use of fat and/or sugar substitutes caused a reduction in the air incorporation (overrun and affected viscosity. The highest melting speed was observed in the formulation with Dairy-Lo, Lactitol, and Splenda. All formulations showed good levels of global acceptability and appearance. The substitution of shortening for fat replacers caused a reduction in air incorporation and changes in ice-cream viscosity. The low-fat mangaba ice-cream elaborated with Selecta Light was the best formulation in terms of viscosity and air incorporation when compared with the control. It also showed a good level of acceptability and low fat content.O efeito da substituição de gordura vegetal hidrogenada e sacarose nas propriedades físicas, químicas e aceitabilidade de sorvete com mangaba foi avaliado. As formulações de sorvete foram testadas com os substitutos de gordura: Selecta Light, Litesse e Dairy-Lo e os substitutos de sacarose: Lactitol e Splenda. As formulações foram submetidas às análises físicas, químicas, microbiológicas e teste de aceitação. Verificou-se no teste sensorial uma maior aceitação das formulações elaboradas com Selecta Light (SL e combinação de Litesse, Lactitol e Splenda (LLS. A maior redução do valor energético (50% foi observada na

Krcki cheese

Directory of Open Access Journals (Sweden)

Zvonimir Prpić

2003-07-01

Full Text Available Krčki cheese is autochthonous Croatian cheese from the island of Krk, which belongs to the group of hard, full-fat cheeses, produced from raw, thermally untreated sheep′s milk. Taking into consideration the fact that the last investigation of Krčki cheese was done in the middle of the last century, probably some changes in technology of Krčki cheese production have occurred since this time. Therefore, the objectives of this paper were investigate the quality of sheep′s milk for Krčki cheese production, the quality of whey (as the material for production of albumin cheese quargs and Krčki cheese, as well as the technology of Krčki cheese production on family farms on the island of Krk. Results of the composition and characteristics analyses of sheep′s milk for Krčki cheese production were as follows: milk fat 7.81%; proteins 5.59%; lactose 4.97%; total solids 19.04%; non-fat dry matter 11.06%; pH 6.66; titratable acidity 9.41 °SH, and freezing point –0.555 °C. Somatic cell count (SCC was 407 000 cells/ml and total bacterial count (cfu was 950 000/mL. Average composition of Krčki cheese was as follows: fat 37.38%; protein 23.24%; total solids 63.22%; moisture in solid non-fat 57.36%; fat in total solids 54.38%; salt 1.97%; pH 5.78; lactic acid content 1.216%; WSN/TN 10.15%, and TCASN/TN 6.28%. Microbiological analyses of Krčki cheese showed that only 55% of analysed samples were hygienically acceptable according to the Regulations of Microbial Standards for Foods (NN 46/94.. Therefore, the necessary modifications have to be introduced into technology of production of sheep′s milk and Krčki cheese in order to increase microbiological quality and to reduce variability in composition and quality of Krčki cheese between family farms. These are necessary for preparing the Krčki cheese for Protection Geographical Indication (PGI.

Lecevacki cheese

Directory of Open Access Journals (Sweden)

Siniša Matutinović

2007-04-01

Full Text Available In this review traditional Croatian cheeses were described as well as their importance considering globalization and industrialization in food production. The most important property of traditional cheeses is their originality and origin of milk that is incorporated in those products. As the high profitability (high price of the products is very important it is necessary to conduct one of possible protections on European level. In that sense, hard cheeses from Adriatic and Dinara areas have significant potential due to the fact that high value raw material - sheep milk produced from breed with very extensively management using natural pasture with characteristic botanical composition consisting aromatic Mediteranean plants, is used in their production. This milk is characterized with high percentage of some chemical components, especially fat and protein. Considering that fact, this milk represents the best material especially for hard cheese production. In this paper the review of milk chemical composition of the most important Croatian sheep breeds which milk is used for production of hard cheeses, was performed. The review of basic technological parameters in production of hard traditional cheeses considering type, standardization and heat treatment of milk, renneting, curd cutting and drying, dimension, salting and ripening is represented. Characterization parameters of cheese, considering chemical and physical composition, biochemical changes, dominant microflora which dominates in technological production procedure and determines taste and odour of mature cheese, are shown. The basic characteristics and technology of Lecevacki cheese production was described too, as the most important traditional cheese from Split area surroundings. This cheese type was produced on family farms as well as on industrial level for some time. Its sensory characteristics are described in the paper.

Efficacy of Slimming Cream Containing 3.5% Water-Soluble Caffeine and Xanthenes for the Treatment of Cellulite: Clinical Study and Literature Review

Science.gov (United States)

Byun, Sang-Young; Kwon, Soon-Hyo; Heo, Su-Hak; Shim, Jae-Seong; Du, Mi-Hee

2015-01-01

Background Cellulite is a 'cottage cheese-like' cutaneous change caused by subcutaneous fat bulging into the dermis that usually leads to cosmetic problems. Slimming cream containing 3.5% water-soluble caffeine and xanthenes exhibits a lipolytic effect with penetration into the dermis. Objective To evaluate the efficacy and safety of slimming cream for the treatment of cellulite. Methods Fifteen subjects with cellulite applied slimming cream to the thighs and inner side of the upper arms twice daily for 6 weeks. Efficacy was assessed using a standard visual scale, changes in the circumferences of the thighs and upper arms, and patient satisfaction by a questionnaire at baseline, week 3, and week 6. Safety was assessed by inquiring about adverse events through questionnaires. Results The standard visual scale score improved significantly by 0.49 points (19.8%) at week 6. Thigh and upper-arm circumferences decreased by 0.7 cm (1.7%) and 0.8 cm (2.3%), respectively, at week 6. Slight itching and transient flushing were commonly reported, but no serious adverse event occurred. Conclusion The slimming cream tested appears to be effective for the treatment of cellulitis without serious adverse effects. However, additional large clinical trials are required to confirm the efficacy and safety of slimming cream for the treatment of cellulitis. PMID:26082579

PeoplePersonality: Chris Clarke - a physicist who studies ice cream Teaching Anecdotes: Annie Jump Cannon Obituary: György Marx 1927-2002 Starting Out: What Katie did next: part 3 Opinions: What is really important?

Science.gov (United States)

2003-03-01

Featuring relationships, personalities, interactions, environments and reputations involved in physics and education PERSONALITY (156) Chris Clarke - a physicist who studies ice cream TEACHING ANECDOTES (157) Annie Jump Cannon OBITUARY (158) György Marx 1927-2002 Steven Chapman STARTING OUT (159) What Katie did next: part 3 Katie Pennicott OPINIONS (160) What is really important? Kerry Parker

Literature-Related Discovery (LRD)

Science.gov (United States)

2007-11-01

in men….. Of the four individual dairy items [milk, yogurt , cheese, ice cream], only milk intake was significantly associated with a higher risk of... fermented pasteurized cow’s milk, the milk consumed most frequently in the USA. Whether these conclusions apply to other categories of milk (non-cow, raw... fermented , organic) cannot be determined at this time.) 7. “Inclusion of 2% BBE (dietary blueberry extract) in a custom chow diet

Growth of GaAs “nano ice cream cones” by dual wavelength pulsed laser ablation

Science.gov (United States)

Schamp, C. T.; Jesser, W. A.; Shivaram, B. S.

2007-05-01

Harmonic generation crystals inherently offer the possibility of using multiple wavelengths of light in a single laser pulse. In the present experiment, the fundamental (1064 nm) and second harmonic (532 nm) wavelengths from an Nd:YAG laser are focused together on GaAs and GaSb targets for ablation. Incident energy densities up to about 45 J/cm 2 at 10 Hz with substrate temperatures between 25 and 600 °C for durations of about 60 s have been used in an ambient gas pressure of about 10 -6 Torr. The ablated material was collected on electron-transparent amorphous carbon films for TEM analysis. Apart from a high density of isolated nanocrystals, the most common morphology observed consists of a crystalline GaAs cone-like structure in contact with a sphere of liquid Ga, resembling an "ice cream cone", typically 50-100 nm in length. For all of the heterostuctures of this type, the liquid/solid/vacuum triple junction is found to correspond to the widest point on the cone. These heterostructures likely form by preferential evaporation of As from molten GaAs drops ablated from the target. The resulting morphology minimizes the interfacial and surface energies of the liquid Ga and solid GaAs.

Mapa de preferência de sorvetes ricos em fibras Preference map of high-fiber ice cream

Directory of Open Access Journals (Sweden)

Regiane Lopes de Sales

2008-12-01

Full Text Available Quatro amostras de sorvete foram preparadas adicionando-se diferentes concentrações de granola e Frutooligossacarídeo (FOS. Foi avaliado o teor de fibras segundo método AOAC. A avaliação da aceitabilidade sensorial foi realizada por 78 consumidores, com idade entre 15 e 25 anos. Estes avaliaram a aceitação global das formulações, utilizando a escala hedônica de nove pontos, em uma única seção, de forma monádica. O experimento foi estruturado segundo delineamento em blocos inteiramente casualizados. Os resultados foram submetidos à análise de variância, ao teste de médias de Tuckey e à metodologia do Mapa de Preferência interno para análise dos componentes principais. As amostras controle e as adicionadas de FOS tiveram melhor aceitação. A amostra contendo somente FOS foi a que mais se aproximou do produto tradicional, não diferindo significativamente quanto à aceitação global. A granola distinguiu-se estatisticamente do produto tradicional. O teor de fibras analisado foi superior ao fornecido pelo fabricante da granola. As concentrações de fibras nos sorvetes variaram de 0,9 a 5,45 g.100 g-1 de sorvete, com a maior concentração de fibras provenientes do FOS. Esse resultado permite concluir que o FOS é um ingrediente promissor no desenvolvimento de produtos ricos em fibras.Four samples of ice cream were prepared with four different concentrations of granola and fructooligosaccharide (FOS. The concentration of fiber was evaluated using the AOAC method. The acceptance evaluation was conducted by 78 consumers between 15 and 25 years of age. The consumers evaluated the global acceptance of the formulations through the structured 9-point hedonic scale, in a single section, in a monadic form. The experiment was structured by a Randomized Complete Block Design. The results were submitted to the analysis of variance, Tukey test, and to the preference mapping technique for principal component analysis. The control samples

Physical properties of pizza Mozzarella cheese manufactured under different cheese-making conditions.

Science.gov (United States)

Banville, V; Morin, P; Pouliot, Y; Britten, M

2013-08-01

The effect of manufacturing factors on the shreddability and meltability of pizza Mozzarella cheese was studied. Four experimental cheeses were produced with 2 concentrations of denatured whey protein added to milk (0 or 0.25%) and 2 renneting pH values (6.4 or 6.5). The cheeses were aged 8, 22, or 36d before testing. Shreddability was assessed by the presence of fines, size of the shreds, and adhesion to the blade after shredding at 4, 13, or 22°C. A semi-empirical method was developed to measure the matting behavior of shreds by simulating industrial bulk packaging. Rheological measurements were performed on cheeses with and without a premelting treatment to assess melt and postmelt cheese physical properties. Lowering the pH of milk at renneting and aging the cheeses generally decreased the fines production during shredding. Adding whey protein to the cheeses also altered the fines production, but the effect varied depending on the renneting and aging conditions. The shred size distribution, adhesion to the blade, and matting behavior of the cheeses were adversely affected by increased temperature at shredding. The melting profiles obtained by rheological measurements showed that better meltability can be achieved by lowering the pH of milk at renneting or aging the cheese. The premelted cheeses were found to be softer at low temperatures (50°C) compared with the cheeses that had not undergone the premelting treatment. Understanding and controlling milk standardization, curd acidification, and cheese aging are essential for the production of Mozzarella cheese with desirable shreddability and meltability. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Potential of anticlostridial Lactobacillus isolated from cheese to prevent blowing defects in semihard cheese

DEFF Research Database (Denmark)

Christiansen, Pia; Vogensen,, F. K.; Nielsen, E. W

2010-01-01

Five anticlostridial Lactobacillus strains isolated from cheese were selected for a mixed adjunct culture. Cheese with the mixed adjunct culture (experimental) and without (control) was made in triplicate and ripened as vacuum-packed and surface-ripened cheese. Cheese gross composition was similar....... Excessive gas formation occurred only in control cheeses. In contrast to control cheeses, the experimental cheeses were dominated by the added adjunct Lactobacillus strains (repetitive-PCR). Casein breakdown was not influenced, however, the total amount of amino acids and pH was slightly lower...... in the experimental cheeses. Anticlostridial nonstarter Lactobacillus strains have potential as protective adjunct cultures against blowing defects in cheese....

Genótipos melhorados de mamão (Carica papaya L.: avaliação tecnológica dos frutos na forma de sorvete Improved genotypes of papaya (Carica papaya L.: technological evaluation as ice-cream

Directory of Open Access Journals (Sweden)

Ligia R.R. Santana

2003-12-01

Full Text Available O presente trabalho teve como objetivo a avaliação tecnológica na forma de sorvete, de frutos de cinco genótipos selecionados de mamão (CMF012, CMF020, CMF023, CMF031, CMF047, provenientes do Banco Ativo de Germoplasma da Embrapa Mandioca e Fruticultura, Cruz das Almas, Bahia. Estes genótipos foram identificados em estudos anteriores por apresentarem cor atraente, sabor agradável e valores elevados de sólidos solúveis (ºBrix. As amostras de sorvete foram submetidas à avaliação sensorial para os atributos aparência, cor, aroma, sabor e textura, através de testes afetivos, utilizando-se escala hedônica estruturada de nove pontos. Realizou-se determinações de pH, acidez total titulável, sólidos solúveis (ºBrix, "ratio", ácido ascórbico, sólidos totais, cinzas, proteínas, lipídeos, açúcares totais, redutores e não-redutores. Os resultados das avaliações sensoriais e físico-químicas foram analisados através de ANOVA e teste de Tukey. Os sorvetes demonstraram elevada aceitação, obtendo médias correspondentes ao conceito "gostei moderadamente" para todos os atributos avaliados. Os genótipos CMF020 e CMF031 destacaram-se alcançando média correspondente ao termo da escala hedônica "gostei muito" para o atributo sabor. Os provadores não indicaram prevalência entre os produtos quanto à aparência, cor e textura; portanto, os genótipos pouco atraentes como fruto de mesa, poderão ser aproveitados na indústria para elaboração de sorvete. Além disso, podem ser considerados como uma sobremesa valiosa e nutritiva, pois apresentaram níveis satisfatórios de carboidratos e razoáveis de vitamina C e proteínas. O estudo demonstrou que o sorvete de mamão é uma excelente alternativa para o aproveitamento da fruta.The objective of the present work was to evaluate as an alternative of consumption the ice-cream of five selective papaya genotypes (CMF012, CMF020, CMF023, CMF031, CMF047 obtained from the Active

Isolation and survival of Yersinia enterocolitica in ice cream at different pH values, stored at -18°c Isolamento e sobrevivência de Yersinia enterocolitica em sorvetes de distintos pH, armazenados a -18°C

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Norma B. Barbini de Pederiva

2000-09-01

Full Text Available The presence of Yersinia enterocolitica was investigated in 203 samples of industrial (123 and non-industrial ice cream (80. Two Y. enterocolitica strains were isolated from non-industrial ice cream, which suggests the possibility of post-manufacturing contamination. One strain was typed as B:1A, O: 3,50,51; lis Xz, while the other one was biotyped as: B:1A but not serologically typed. Survival of Y. enterocolitica was investigated by inoculating nine samples of industrially manufactured ice cream to contain 20 CFU/ml of Y. enterocolitica and stored at -18°C for 480 days. The inoculated samples were classified into three different groups according to their pH (Group 1: pH 4-5; Group 2: pH 5-6 and Group 3: pH 6-7. Viability was determined by a combination of direct plating and enrichment. In Group 1, Y. enterocolitica was not detected after 150 days of storage, while in Groups 2 and 3, this microorganism was isolated until day 480 of storage. These findings suggest that the survival time of Y. enterocolitica in ice cream stored at -18°C is significantly (p Neste estudo pesquisou-se a presença de Yersinia enterocolitica em 203 amostras de sorvetes, sendo 123 de fabricação industrial e 80 de fabricação artesanal. Isolaram-se 2 cepas a partir de sorvetes artesanais, uma das quais foi caracterizada como B:1A, O:3,50, 51; lis Xz e a outra se tipificou como Y. enterocolitica B:1A mas não se tipificou sorologicamente, o que sugere uma contaminação pós processo. Em 9 dos sorvetes de fabricação industrial de distintos pH, estudou-se a sobrevivência desse microrganismo, inoculando-os com 20 UFC/ml de Y. enterocolitica, quando armazenados durante 480 dias a -18°C. Esses sorvetes, segundo seu pH, agruparam-se em: Grupo 1: pH: 4-5, Grupo 2: pH 5-6 e Grupo 3: pH: 6-7. Determinou-se a viabilidade pelas curvas de morte usando semeadura direta e enriquecimento. Nos sorvetes do grupo 1, Y. enterocolitica só foi detectada até o 150° dia de

Transference of lutein during cheese making, color stability, and sensory acceptance of prato cheese

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Mirian Tiaki Kaneiwa Kubo

2013-02-01

Full Text Available The consumption of lutein is associated with the prevention and reduction of age-related macular degeneration. Its incorporation into Prato cheese as a yellowish food coloring is a valid alternative to increase the daily intake of this compound. However, part of the lutein added may be lost in the whey during the cheese making, or it can be degraded by light during storage, resulting in color changes reducing the sensory acceptance of the cheese. The objectives of this study were to determine the transference of the lutein (dye, added to the milk, in the whey, and cheese, to evaluate the effect of the lutein addition, light exposure, and storage time on the cheese color, and to verify the sensory acceptance of Prato cheese with addition of lutein. The lutein recovery of cheese was 95.25%. Color saturation (chrome increased during storage time resulting in a cheese with more intense color, but there were no changes in the hue of the cheese. Adjusting the amount of lutein added to Prato cheese may lead to greater acceptance. The high recovery of lutein in the cheese and the fact that the hue remained unchanged during storage under light showed that the incorporation of lutein into Prato cheese is feasible from a technical point of view.

Comparison of six commercial DNA extraction kits for detection of Brucella neotomae in Mexican and Central American-style cheese and other milk products.

Science.gov (United States)

Lusk, Tina S; Strain, Errol; Kase, Julie A

2013-05-01

Raw or inadequately pasteurized milk from infected animals and cheese made with such milk are a frequent vehicle for human brucellosis infection. Also, biological terrorism is a concern with certain Brucella spp. Due to matrix-associated real-time polymerase chain reaction (qPCR) inhibitors, robust sample preparations are crucial. We compared six commercial nucleic acid extraction kits using nine Mexican and Central American-style soft cheeses or creams and three liquid milk products inoculated with Brucella neotomae, a surrogate for pathogenic Brucella spp. Kits were evaluated by purity and quantity of DNA as determined by qPCR Ct values, reproducibility across cheese and milk types, and cost. At 10(7) CFU/g in four different cheeses, Qiagen statistically outperformed all other kits. When two cheese styles were inoculated at dual levels, Qiagen and High Pure kit extracted samples at 1.5 × 10(5) CFU/g produced average Ct values of 34-39, while PrepSEQ and MagMAX kit extracted samples exhibited higher or no Ct values. High Pure and Qiagen kits excelled also with liquid milk products. Considering matrices, inoculation levels, and kits evaluated, High Pure and Qiagen products produced Brucella DNA of high quality and quantity indicated by the lowest Ct values and were the least expensive. Copyright © 2012 Elsevier Ltd. All rights reserved.

Probiotic Lactococcus lactis: A Review

OpenAIRE

Priti Khemariya; Sudhir Singh; Gopal Nath; Anil K Gulati

2017-01-01

Lactococcus lactis plays a critical role in food, dairy and health sectors. In food and dairy industries, it is found in production processes of various fermented products such as sausages, pickled vegetables, beverages such as beer and wine, breads, soymilk kefir, sour milk, butter, cream, fresh cheese and different types of cheeses, like Cheddar, Colby, Cottage cheese, Camembert, cream cheese, Roquefort and Brie. Additionally, there is an increasing interest towards the possible health bene...

The quality of processed cheeses and cheese analogues the same brand domestic and foreign production

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Jana Bezeková

2015-08-01

Full Text Available Processed cheeses belong to Slovakia favorite dairy products. Processed cheeses are made from natural cheeses. In recent years the trend is to replace natural cheeses with other raw materials of non-dairy nature. The composition of the processed cheese analogues is not in many countries defined by legislation. The objective of this study was to determine and compare chemical properties (fat, dry matter, fat in dry matter, NaCl two samples of processed cheeses (C, D - Veselá krava and two samples cheese analogues (A, B - Kiri the same brand domestic and foreign production. The evaluated was taste of processed cheeses and cheese analogues, too. Chemical analysis and sensory analysis were repeated four times. The results of chemical analysis shows that all rated samples processed cheeses made on Slovakia fulfilled demands declared (dry matter and fat in dry matter as producers provided on the label. The most commonly fluctuate content of NaCl from 1 to 1.24 g.100g-1. The higher coefficient of variation in the determination of NaCl (3.88% was found in processed cheeses made in France. Processed cheese and cheese analogues made in France had not specified parameters for dry matter and fat in dry matter on the label. For production cheese analogues Kiri made in Slovakia was used different raw material than Kiri made in France. The taste of products was determined by descriptors - salty, slightly sweet, milky, buttery-creamy, fatty, sour, bitter, and unknown. The interesting that Kiri made in Slovakia had stronger milky and buttery-creamy taste than cheese analogue Kiri made in France. Significant differences were found in the slighty sweet taste of processed cheeses, the most points won processed cheese Veselá krava made in Slovakia.

Assessing the genome level diversity of Listeria monocytogenes from contaminated ice cream and environmental samples linked to a listeriosis outbreak in the United States.

Directory of Open Access Journals (Sweden)

Yi Chen

Full Text Available A listeriosis outbreak in the United States implicated contaminated ice cream produced by one company, which operated 3 facilities. We performed single nucleotide polymorphism (SNP-based whole genome sequencing (WGS analysis on Listeria monocytogenes from food, environmental and clinical sources, identifying two clusters and a single branch, belonging to PCR serogroup IIb and genetic lineage I. WGS Cluster I, representing one outbreak strain, contained 82 food and environmental isolates from Facility I and 4 clinical isolates. These isolates differed by up to 29 SNPs, exhibited 9 pulsed-field gel electrophoresis (PFGE profiles and multilocus sequence typing (MLST sequence type (ST 5 of clonal complex 5 (CC5. WGS Cluster II contained 51 food and environmental isolates from Facility II, 4 food isolates from Facility I and 5 clinical isolates. Among them the isolates from Facility II and clinical isolates formed a clade and represented another outbreak strain. Isolates in this clade differed by up to 29 SNPs, exhibited 3 PFGE profiles and ST5. The only isolate collected from Facility III belonged to singleton ST489, which was in a single branch separate from Clusters I and II, and was not associated with the outbreak. WGS analyses clustered together outbreak-associated isolates exhibiting multiple PFGE profiles, while differentiating them from epidemiologically unrelated isolates that exhibited outbreak PFGE profiles. The complete genome of a Cluster I isolate allowed the identification and analyses of putative prophages, revealing that Cluster I isolates differed by the gain or loss of three putative prophages, causing the banding pattern differences among all 3 AscI-PFGE profiles observed in Cluster I isolates. WGS data suggested that certain ice cream varieties and/or production lines might have contamination sources unique to them. The SNP-based analysis was able to distinguish CC5 as a group from non-CC5 isolates and differentiate among CC5

Assessing the genome level diversity of Listeria monocytogenes from contaminated ice cream and environmental samples linked to a listeriosis outbreak in the United States.

Science.gov (United States)

Chen, Yi; Luo, Yan; Curry, Phillip; Timme, Ruth; Melka, David; Doyle, Matthew; Parish, Mickey; Hammack, Thomas S; Allard, Marc W; Brown, Eric W; Strain, Errol A

2017-01-01

A listeriosis outbreak in the United States implicated contaminated ice cream produced by one company, which operated 3 facilities. We performed single nucleotide polymorphism (SNP)-based whole genome sequencing (WGS) analysis on Listeria monocytogenes from food, environmental and clinical sources, identifying two clusters and a single branch, belonging to PCR serogroup IIb and genetic lineage I. WGS Cluster I, representing one outbreak strain, contained 82 food and environmental isolates from Facility I and 4 clinical isolates. These isolates differed by up to 29 SNPs, exhibited 9 pulsed-field gel electrophoresis (PFGE) profiles and multilocus sequence typing (MLST) sequence type (ST) 5 of clonal complex 5 (CC5). WGS Cluster II contained 51 food and environmental isolates from Facility II, 4 food isolates from Facility I and 5 clinical isolates. Among them the isolates from Facility II and clinical isolates formed a clade and represented another outbreak strain. Isolates in this clade differed by up to 29 SNPs, exhibited 3 PFGE profiles and ST5. The only isolate collected from Facility III belonged to singleton ST489, which was in a single branch separate from Clusters I and II, and was not associated with the outbreak. WGS analyses clustered together outbreak-associated isolates exhibiting multiple PFGE profiles, while differentiating them from epidemiologically unrelated isolates that exhibited outbreak PFGE profiles. The complete genome of a Cluster I isolate allowed the identification and analyses of putative prophages, revealing that Cluster I isolates differed by the gain or loss of three putative prophages, causing the banding pattern differences among all 3 AscI-PFGE profiles observed in Cluster I isolates. WGS data suggested that certain ice cream varieties and/or production lines might have contamination sources unique to them. The SNP-based analysis was able to distinguish CC5 as a group from non-CC5 isolates and differentiate among CC5 isolates from

Quantification of pizza baking properties of different cheeses, and their correlation with cheese functionality.

Science.gov (United States)

Ma, Xixiu; Balaban, Murat O; Zhang, Lu; Emanuelsson-Patterson, Emma A C; James, Bryony

2014-08-01

The aim of this study is to quantify the pizza baking properties and performance of different cheeses, including the browning and blistering, and to investigate the correlation to cheese properties (rheology, free oil, transition temperature, and water activity). The color, and color uniformity, of different cheeses (Mozzarella, Cheddar, Colby, Edam, Emmental, Gruyere, and Provolone) were quantified, using a machine vision system and image analysis techniques. The correlations between cheese appearance and attributes were also evaluated, to find that cheese properties including elasticity, free oil, and transition temperature influence the color uniformity of cheeses. © 2014 Institute of Food Technologists®

Ice cream headache in students and family history of headache: a cross-sectional epidemiological study.

Science.gov (United States)

Zierz, Antonia Maria; Mehl, Theresa; Kraya, Torsten; Wienke, Andreas; Zierz, Stephan

2016-06-01

Headache attributed to ingestion of a cold stimulus (ICHD-3 beta 4.5.1) is also known as ice cream headache (ICH). This cross-sectional epidemiological study included 283 students (10-14-year-olds) attending a grammar school in Germany, their parents (n = 401), and 41 teachers. A self-administered questionnaire was used to analyze the prevalence and characteristics of ICH based on the ICHD classification. Additionally, the association between ICH and other headaches was investigated in students and parents. Prevalence of ICH in students was 62 % without gender difference. In adults, only 36 % of females and 22 % of males reported ICH. There was an increased risk for ICH in students when mother (OR 10.7) or father (OR 8.4) had ICH. Other headaches in parents had no influence on the prevalence of ICH in students. However, in the groups of students and parents itself there was a highly significant association between ICH and other headaches (students: OR 2.4, mothers: OR 2.9, fathers: OR 6.8). There was a decreased risk for ICH when parents and students had no headache at all (OR < 0.4). ICH in students clearly shows a familial disposition by both father and mother. There was also an association between ICH and other headaches within the student and adult groups. The absence of headache history seems to be a protective factor for ICH.

21 CFR 133.146 - Grated cheeses.

Science.gov (United States)

2010-04-01

... Products § 133.146 Grated cheeses. (a) Description. Grated cheeses is the class of foods prepared by..., and skim milk cheese for manufacturing may not be used. All cheese ingredients used are either made... ___ cheese”, the name of the cheese filling the blank. (ii) If only parmesan and romano cheeses are used and...

7 CFR 58.715 - Cream, plastic cream and anhydrous milkfat.

Science.gov (United States)

2010-01-01

... Service 1 Quality Specifications for Raw Material § 58.715 Cream, plastic cream and anhydrous milkfat. These food products shall be pasteurized, sweet, have a pleasing and desirable flavor and be free from objectionable flavors, and shall be obtained from milk which complies with the quality requirements as specified...

Cheese and cardiovascular health

DEFF Research Database (Denmark)

Hjerpsted, Julie Bousgaard

Cardiovascular diseases (CVDs) are the number one cause of mortality worldwide. Low-density lipoprotein (LDL) cholesterol is a well-known risk factor of CVD which increases after the intake of saturated fatty acids (SFA). Cheese is a dietary product commonly consumed in Western countries and known...... to contain high amounts of SFA. However, cheese also contributes with several nutrients in the diet such as essential amino acids and calcium. The aim of this thesis was to examine the effect of cheese intake on CVD risk through evidence from both observational, intervention and explorative studies....... By reviewing results from published observational studies it was concluded that cheese does not seem to increase CVD risk, despite of the high SFA content of most cheeses. A human cross-over intervention study was conducted with the purpose of investigating the effect of hard cheese intake on risk markers...

Bitter taste – cheese failure

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Slavko Kirin

2001-10-01

Full Text Available Bitter taste is serous and very often cheese failure in modern cheesemaking process. In this paper the sources and bitter taste development in cheese will be presented. Bitterness in cheese is linked to bitter compounds development during cheese ripening. Most of the bitter compounds come from bitter peptides, the mechanism of theirs development being due to proteasepeptidase system of the cured enzymes and the milk cultures as well as other proteases present in cheese. By the action of curd enzymes, the milk protein - casein - is firstly degraded into high molecular weight compounds possessing no bitter taste. Those compounds are then degraded, by milk protease cultures, to hydrophobic bitter peptides of low molecular weight further degraded, by bacterial endopeptidase during cheese ripening, to bitter peptides and amino acids. In the case when no balance exists, between bitter compounds development and breakdown by lactic acid bacteria peptidase, an accumulation of bitter peptides occurs thus having an influence on cheese bitterness. During cheese ripening naturally occurring milk protease – plasmin, and thermostable proteases of raw milk microflora are also involved in proteolytic process. Fat cheese lipases, initiated by lipase originating from psychrotrophic bacteria in raw milk as well as other cheese lipases, are also associated with bitter taste generation. The other sources of bitterness come from the forages, the medicament residues as well as washing and disinfecting agents. In order to eliminate these failures a special care should be taken in milk quality as well as curd and milk culture selection. At this point technological norms and procedures, aimed to maintain the proteolysis balance during cheese ripening, should be adjusted, thus eliminating the bitter taste of the cheese.

The science of cheese

Science.gov (United States)

The book describes the science of cheese in everyday language. The first chapters cover milk, mammals, and principles of cheesemaking and aging, along with lactose intolerance and raw milk cheese. Succeeding chapters deal with a category of cheese along with a class of compounds associated with it...

Cheese / Eero Epner

Index Scriptorium Estoniae

Epner, Eero, 1978-

2004-01-01

Fotoajakirjast "Cheese". Fotograafia uurimisest, fotoajaloo läbikirjutatusest Eestis. Samas "Cheese'i" toimetaja Tiit Lepp ajakirja erainitsiatiivil väljaandmisest, Eesti Kultuurkapitali ebapiisavast ja määramatust toetusest

Studies of 90Sr presence in milk and commercial dairy products

International Nuclear Information System (INIS)

Kruk, M.; Solecki, J.

2011-01-01

The aim of this article was to present the studies of radiological level of some commercial dairy products in Mazovian, Kuyavian-Pomeranian and Lublin regions. They were carried out for 27 commercial dairy products such as two specimens of lean cottage cheese, three specimens of cottage cheese containing a limited percentage of fat, three specimens of fat cottage cheese, three specimens of milk containing 3.2% of fat, three specimens of milk containing 2.0% of fat, two specimens of sour cream containing 12% of fat, three specimens of sour cream containing 18% of fat, one specimen of 30% whipping cream, two specimens of homogenized (strawberry and vanilla) cheese, three specimens of hard rennet cheese, one specimen of powdered milk, one specimen of goat milk. For the given commercial dairy products there were calculated effective doses (?Sv) obtained after consumption of 1 kg contaminated product for different age groups. (author)

Quantification of fatty acids as methyl esters and phospholipids in cheese samples after separation of triacylglycerides and phospholipids.

Science.gov (United States)

Hauff, Simone; Vetter, Walter

2009-03-23

Determination of the individual fatty acid composition of neutral- and phospholipids as well as the phospholipid content of dairy food and other foodstuffs are important tasks in life sciences. For these purposes, a method was developed for the separation of lipids (standards of triolein and diacylphosphatidylcholines as well as three cheese samples) by solid-phase extraction using a self-packed column filled with partly deactivated silica. Non-halogenated solvents were used for the elution of the lipid classes. Cyclohexane/ethyl acetate (1:1, v/v) served for the elution of neutral lipids, while polar lipids were eluted with three solvents (ethyl acetate/methanol, methanol, and methanol/water) into one fraction. The separated lipid fractions were transesterified and the individual fatty acids were quantified by using gas chromatography coupled to electron ionization mass spectrometry (GC/EI-MS) in the selected ion monitoring (SIM) mode. The recovery rate for standard phosphatidylcholines was approximately 90% and cross-contamination from neutral lipids was negligible. The method was applied to cheese samples. Quantitative amounts of individual fatty acids in the phospholipid fraction were camembert, cheese. Differences in the fatty acid pattern of neutral and polar lipids were detected. The quantity of the fatty acids determined in the phospholipid fraction was divided by the factor 0.7 in order to convert the fatty acid content into the phospholipid content of the cheese samples. This factor is based on the contribution of 16:0 to dipalmitoylphosphatidylcholine (DPPC). The resulting DPPC equivalents (DPPC(eq)) were found to be representative for the average contribution of fatty acids to all classes of phospholipids in dairy products. Using this approach, the phospholipid content of lipids from mozzarella, camembert, and goat cream cheese was 0.60%, 1.42% and 0.79%, respectively.

Optimizing a portable biosensor system for bacterial detection in milk based mix for ice cream

Directory of Open Access Journals (Sweden)

A. Biscotti

2018-04-01

Full Text Available One of the primary focuses of the food industry is providing products compliant with safety standards. The microbiological analysis helps in the identification of the presence of pathogen microorganisms in the food. The analysis with Agar Plate is the classic method. This approach guarantees a high accuracy, but it needs a long detection time (twenty-four to forty-eight hours, beyond high costs and skilled technician. In recent times have been proposed many different methods to have a faster response, and between them there is the impedance method. One of its features is that it is fast, in fact it requires between three to fourteen hours to obtain a reliable measurement. The system is accurate, and suitable to be executed automatically. To test this method has been used UHT Ice Cream Mix. A known volume of mix has been inoculated with increasing percentage of cultures of E. coli. The measurement of the impedance of the inoculated mix has been done by an electronic board designed for the application, and by applying a sinusoidal voltage to the test tube. The signal was digitally generated by the microprocessor, and supplied externally through a D.A. converter. The signal was then filtered to delete from its spectrum the high frequency components typical of the digitally generated signals. The data obtained from impedance instrument showed a reliable correspondence with those from the plate count. By working in less time compared to traditional methods, this tool is well suited for in-situ preliminary analysis in commercial and professional foodservice environment.

Influence of full cream milk powder on the characteristics of sweet potato puree instant cream soup

Science.gov (United States)

Sunyoto, Marleen; Djali, Mohamad; Dwiastuti, Intan Btari

2018-02-01

A ready to use food such as instant cream soup become the most suitable choice for those who prefer being practical and also can be applied in any emergency situation such as areas affected by disaster. The adding of milk powder as the main ingredient in cream soup creates a complex bounding of fat and starch which complicates the rehydration process and affects other physical appearance. This research was aimed to find the proper concentration of full cream milk powder concentration to obtain the best characteristics of instant cream soup of dried sweet potato puree. The method used in this research was randomized block design with 6 treatments (12.5%, 15%, 17.5%, 20%, 22.5% and 25%, with an addition of full cream milk powder) and twice repetition. Instant cream soup with 20% of full cream milk powder concentration gave the best physical and chemical characteristics. The physical and chemical characteristic shows that it has 6% water content, 95.47% rehydration value, 18% protein, 20.7% fat, 1080.25 cP viscosity and 30.5% rendement.

Consumer preferences for mild cheddar cheese flavors.

Science.gov (United States)

Drake, S L; Gerard, P D; Drake, M A

2008-11-01

Flavor is an important factor in consumer selection of cheeses. Mild Cheddar cheese is the classification used to describe Cheddar cheese that is not aged extensively and has a "mild" flavor. However, there is no legal definition or age limit for Cheddar cheese to be labeled mild, medium, or sharp, nor are the flavor profiles or flavor expectations of these cheeses specifically defined. The objectives of this study were to document the distinct flavor profiles among commercially labeled mild Cheddar cheeses, and to characterize if consumer preferences existed for specific mild Cheddar cheese flavors or flavor profiles. Flavor descriptive sensory profiles of a representative array of commercial Cheddar cheeses labeled as mild (n= 22) were determined using a trained sensory panel and an established cheese flavor sensory language. Nine representative Cheddar cheeses were selected for consumer testing. Consumers (n= 215) assessed the cheeses for overall liking and other consumer liking attributes. Internal preference mapping, cluster analysis, and discriminant analysis were conducted. Mild Cheddar cheeses were diverse in flavor with many displaying flavors typically associated with more age. Four distinct consumer clusters were identified. The key drivers of liking for mild Cheddar cheese were: color, cooked/milky, whey and brothy flavors, and sour taste. Consumers have distinct flavor and color preferences for mild Cheddar cheese. These results can help manufacturers understand consumer preferences for mild Cheddar cheese.

Skin treatment with bepanthen cream versus no cream during radiotherapy. A randomized controlled trial

International Nuclear Information System (INIS)

Loekkevik, E.; Skovlund, E.; Oslo Univ.; Reitan, J.B.; Norwegian Radiation Protection Authority, Oslo; Hannisdal, E.; Tanum, G.

1996-01-01

In several radiotherapy departments, dexpanthenol cream (Bepanthen 'Roche') has been used extensively to ameliorate acute radiotherapy skin reactions. The evidence base for this practice is obscure as no randomized trials have been performed. In the present clinical prospective study of 86 patients we have compared Bepanthen cream with no topical ointment at all. The cream was applied on randomly selected parts of treatment fields in laryngeal and breast cancer patients, and so each patient acted as his own control. Seven patients were widthdrawn from analysis. Scoring of skin reactions in 16 laryngeal and 63 breast cancer patients was performed without knowledge of which are that had been given cream or not. Endpoints were a modified skin reaction grading according to EORTC/RTOG, and itching/apin in treated fields. The study did not indicate any clinically important benefits of using Bepanthen cream for ameliorating radiogenic skin reactions under the conditions applied. (orig.)

Quantification of fatty acids as methyl esters and phospholipids in cheese samples after separation of triacylglycerides and phospholipids

International Nuclear Information System (INIS)

Hauff, Simone; Vetter, Walter

2009-01-01

Determination of the individual fatty acid composition of neutral- and phospholipids as well as the phospholipid content of dairy food and other foodstuffs are important tasks in life sciences. For these purposes, a method was developed for the separation of lipids (standards of triolein and diacylphosphatidylcholines as well as three cheese samples) by solid-phase extraction using a self-packed column filled with partly deactivated silica. Non-halogenated solvents were used for the elution of the lipid classes. Cyclohexane/ethyl acetate (1:1, v/v) served for the elution of neutral lipids, while polar lipids were eluted with three solvents (ethyl acetate/methanol, methanol, and methanol/water) into one fraction. The separated lipid fractions were transesterified and the individual fatty acids were quantified by using gas chromatography coupled to electron ionization mass spectrometry (GC/EI-MS) in the selected ion monitoring (SIM) mode. The recovery rate for standard phosphatidylcholines was ∼90% and cross-contamination from neutral lipids was negligible. The method was applied to cheese samples. Quantitative amounts of individual fatty acids in the phospholipid fraction were eq ) were found to be representative for the average contribution of fatty acids to all classes of phospholipids in dairy products. Using this approach, the phospholipid content of lipids from mozzarella, camembert, and goat cream cheese was 0.60%, 1.42% and 0.79%, respectively

RHEOLOGIC BEHAVIOR OF PASTRY CREAMS