Physico-Chemical and Microbiological Study of Ice Cream Sold in Indian Markets

I. Chakraborty, G. P. Sharma, B. P. Tyagi and Prashant Dutt

Food Research and Standardisation Laboratory, Ghaziabad-201 001 India.

ABSTRACT:

A total number of 184 samples were analysed for physicochemical and microbiological parameters like pH, titrable acidity. Sp. gravity, fat, total solid and sucrose content, and it was found that more than 70% of samples comply with standard parameters for chemical quality regarding microbiological standards like S.P.C., yeast and mould count, only 30% were found in agreement with standard parameters.

KEYWORDS:

Physico-Chemical; Microbiological; Physicochemical

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Copy the following to cite this article: Chakraborty I, Sharma G. P, Tyagi B. P, Dutt P. Physico-Chemical and Microbiological Study of Ice Cream Sold in Indian Markets. Orient J Chem 1992;8(1).

Copy the following to cite this URL: Chakraborty I, Sharma G. P, Tyagi B. P, Dutt P. Physico-Chemical and Microbiological Study of Ice Cream Sold in Indian Markets. Orient J Chem 1992;8(1). Available from: http://www.orientjchem.org/?p=38826