大腸群陰性の自家製アイスクリームに関する食品加工研究

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This research was conducted to establish the method of manufacturing the homemade ice cream in which coliform group is not detected. How to make the homemade ice cream was shown as follows. To the beginning, the mixture of milk, vanilla beans and sodium alginate was heated and dissolved in an aluminum pan, and was cooled in ice water. Subsequently, whipped egg and cream was added to the mixture gradually, and thus obtained the mixture was put in a cup made of polyethylene, and was solidified in the freezer at -20℃. In the microbiological examination, following media were used : standard method agar for viable bacteria ; Brilliant green lactose broth and deoxycholate agar medium for coliform group. Microbiological testing of homemade ice cream manufactured as described above wasperformed. Viable bacteria (cfu/g) and colifom group (MPN/g) were found to be 0.3〜1.5×10 3 and 0.4〜2.3×10 2, respectively. To clarify the cause of coliform group contamination, dish towel, workers hand and each material of homemade ice cream were tested. As a result, it was considered to be caused by coliform group adhered on the dish towel. Then, using all equipments were sterilized, and homemade ice cream was manufactured by 36 students (= 6 group× 6 women). Coliform group was not detected from all samples (= 6 group× 2 samples). The same examination was performed after 3 weeks. Coliform group was detected in the homemade ice cream manufactured by one group among six. From these results, to manufacture the homemade ice cream in which coliform group is not detected, it has been thought that sanitary work is required simultaneously withsterilization of an instrument.
2013-07-01

大腸群陰性の自家製アイスクリームに関する食品加工研究

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