Microbial analysis of corn-based ice cream
Paper Details
Microbial analysis of corn-based ice cream
Abstract
This study aimed to evaluate the shelf-life of an ice cream product concerning both microbial loads and sensory attributes over a 90-day observation period and this was conducted by a private but accredited laboratory. Microbial analysis revealed that the total plate counts remained consistently below the acceptable level of 50,000 CFU/gram sample throughout the duration of the study. Sensory evaluation conducted by panelists indicated no significant changes in color, odor, sweetness, or flavor over the 90-day period. Although there were slight alterations in appearance and texture after 30 days, these characteristics remained stable until the end of the observation period. The overall acceptability of the product ranged between moderately acceptable and very much acceptable. Based on the study findings, it is recommended that the product is ready for commercial launching.
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Christina T. Alfiler, Cristina Natividad (2024), Microbial analysis of corn-based ice cream; IJB, V25, N5, November, P27-37
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