Asian Journal of Dairy and Food Research, volume 25 issue 1 (march 2006) : 76-78

BIOCHEMICAL EVAWATION OF ICE-CREAM SAMPLES

YD. Deshmukh, Prita S. Borkar, H. Srinivasa Hao, C.N. Khobragade*

Affiliations

¹School of Life Sciences. Swami Ramanand Teerth Marathwada University, Nanded - 431 606, India

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Cite article:- Deshmukh YD., Borkar S. Prita, Hao Srinivasa H., Khobragade* C.N. (2024). BIOCHEMICAL EVAWATION OF ICE-CREAM SAMPLES. Asian Journal of Dairy and Food Research. 25(1): 76-78. doi: .

ABSTRACT

The biochemical quality of ice-cream sold in Nanded town as assayed with respect to the laid down 151 stdndards. Six brands with ten replications were assayed (or biochemical qualities of icecream samples collected in the month of February to May, 2005. The percentage of samples of icecream which met the standards of biochemical quality for fat, total solids, protein, ash, carbohydrates and acidity contents were 55.46, 75.45, 85.31, 50.46, 70.98 and 94.50, respectively. The ice-cream samples which met microbiological standards as prescribed by 151 for SPC and coliform count were on an averdge 7.78 and 65.90 per cent, respectively.

KEYWORDS

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BIOCHEMICAL EVAWATION OF ICE-CREAM SAMPLES

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