Microbiology of Ice Cream and Related Products

  1. Richard K. Robinson
  1. Photis Papademas,
  2. Thomas Bintsis

Published Online: 28 JAN 2005

DOI: 10.1002/0471723959.ch6

Book Title

Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products, Third Edition

Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products, Third Edition

Additional Information

How to Cite

Papademas, P. and Bintsis, T. (2005) Microbiology of Ice Cream and Related Products, in Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products, Third Edition (ed R. K. Robinson), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/0471723959.ch6

Publication History

  1. Published Online: 28 JAN 2005
  2. Published Print: 12 APR 2002

ISBN Information

Print ISBN: 9780471385967

Online ISBN: 9780471723950

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CHAPTER TOOLS

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Keywords:

  • ice cream;
  • heat treatments;
  • microbiological quality;
  • food-borne disease;
  • frozen milk products

Summary

This chapter includes the following topics:

  • Introduction

  • Classification of Frozen Desserts

  • Ice Cream and Frozen Dessert Sales

  • Legislation

  • Ingredients

  • Other Types of Ice Cream

  • Manufacture of Ice Cream

  • Effect of Freezing on Bacteria

  • Ice Cream As a Cause of Food-Borne Diseases

  • Occurrence of Pathogens in Ice Cream

  • Microbiological Standards

  • Microbiological Quality of Frozen Dairy Products

  • Factors That Affect the Microbiological Quality of Ice Cream

  • Bacteriological Control

  • HACCP System in the Manufacture of Ice Cream

  • Hygiene at the Final Selling Point

  • Conclusion

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