You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
calidad<br />
<strong>Microbiology</strong> <strong>of</strong> <strong>ice</strong><br />
<strong>cream</strong><br />
Microorganisms, but can survive for long in the <strong>ice</strong> <strong>cream</strong>,<br />
are not able to grow if they have proper storage conditions.<br />
Consequently, the actions to take in respect there<strong>of</strong> are based<br />
primarily on the elimination <strong>of</strong> vegetative forms by pasteurization,<br />
and the prevention <strong>of</strong> pollution at every stage <strong>of</strong> production.<br />
Foods in general can be attacked by various microorganisms,<br />
and in the case <strong>of</strong> <strong>ice</strong> <strong>cream</strong>, rich dairy products, sugar, etc.,<br />
many bacteria can grow on them. To avoid excessive growth<br />
<strong>of</strong> microorganisms in processed frozen it is recommended:<br />
• Using quality raw materials.<br />
• pasteurize the mix.<br />
• Save scrupulous hygiene <strong>of</strong> the premises, personnel, tools,<br />
cabinets, etc.<br />
Written by: Eduardo Alan Alexis Ramirez Ballesteros<br />
José González Martínez - 2013 -Elaboración y presentación de helados.<br />
PAG. 11
Change language