lbrahim, G.A. <br/><br/>
Production of two types of flavored ice cream like product  [electronic resource]. 
 إنتاج نوعين من الآيس كريم ذات نكهات مميزة. 

 - P.827- 841. 
<br/><br/>Includes references. 
<br/><br/> 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. 
<br/><br/><br/>Summary in Arabic. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Ice cream, ices, etc.<br/>Ice cream industry.<br/>Essences and essential oils.<br/>Food contamination