Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology (Nov 2015)

Characterization of Homemade Vanilla Ice Cream

  • Gabriel Bujancă,
  • Sevastiţa Muste,
  • Adrian Riviş,
  • Teodor Ioan Traşcă,
  • Corina Costescu,
  • Corina Mişcă,
  • Călin Jianu

DOI
https://doi.org/10.15835/buasvmcn-fst:11364
Journal volume & issue
Vol. 72, no. 2
pp. 273 – 274

Abstract

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The aim of this work was to achieve a screening on organoleptic and sensory characteristics, physical-chemical properties, microbial load and degree of contamination with heavy metals and arsenic of homemade vanilla ice cream. Dry substance ranged between 31.69% and 32.16%, all samples showing values below the 33% minimum eligibility. Regarding the acidity of the analyzed samples, they were within the legislative norms in force, showing values below 24°T. Also, analyzed ice cream samples showed no microbial loads or contamination with heavy metals or arsenic.

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