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Production of two types of flavored ice cream like product [electronic resource].

By:

lbrahim, G.A

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Language: English Summary language: Arabic Description: P.827- 841Other title:

إنتاج نوعين من الآيس كريم ذات نكهات مميزة [Added title page title]

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Minufiya journal of agricultural research, 2002 v. 27 (4) Part 1 [electronic resource].

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In: Minufiya Journal of Agricultural Research 2002.v.27(4)Part 1Summary: The antimicrobial effect of lemon peel and peppermint oils on some pathogenic bacteria and their behaviour during storage of artificially contaminated ice cream was studied. Survival of some pathogenic bacteria in ice cream like product appeared to be influenced during storage period. Ice cream like product manufactured from powdered milk or chick pea water extract supplemented with different concentrations of lemon peel or peppermint oils (0.1, 0.2, 0.3, 0.4 and 0.5%). The results indicated that ice cream manufactured from milk or chick pea water extract product supplemented with 0.1% of lemon oil or peppermint oil had gained the highest scores for flavor compared with the other samples supplemented with other concentrations of oils.

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The antimicrobial effect of lemon peel and peppermint oils on some pathogenic bacteria and their behaviour during storage of artificially contaminated ice cream was studied. Survival of some pathogenic bacteria in ice cream like product appeared to be influenced during storage period. Ice cream like product manufactured from powdered milk or chick pea water extract supplemented with different concentrations of lemon peel or peppermint oils (0.1, 0.2, 0.3, 0.4 and 0.5%). The results indicated that ice cream manufactured from milk or chick pea water extract product supplemented with 0.1% of lemon oil or peppermint oil had gained the highest scores for flavor compared with the other samples supplemented with other concentrations of oils.

Summary in Arabic.

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