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Page No. : 121-124

ABSTRACT

Thirty samples of ice-cream each from co-operative, branded and unbranded manufacturers in and around Greater Hyderabad Municipal Corporation were tested for physico-chemical, microbiological and organoleptic qualities. Samples from co-operative sector were almost conforming the standards with respect to fat, total solids, pH, acidity, SPC, yeast and mould, proteolytic, lipolytic and psychrophilic counts. Unbranded samples were far below the standards, whereas the samples from branded manufacturers were little below the standards. Melting time was better in co-operative, optimum in branded and very less in unbranded samples. Coliform counts in all the three sources were higher than the prescribed standards. The organoleptic scores were better in co-operative, optimum in branded, whereas far below in unbranded samples.

Keywords: Ice-creams, microbiological quality, physico-chemical parameters