This higher temperature is responsible for a softer product. Observe hygienic practices during all preparation and handling processes. Most ice cream has a lot of added sugar, generally making it a food to limit or avoid for people with diabetes. 17. If the ice cream is intended to be scoop-able, the FPDF can be raised by varying the sugar composition. Kambamanoli-Dimou, A. Hardening should be performed quickly to prevent the formation of large ice crystal and to maintain better quality of ice-cream. This is especially important in the preparation of soft ice-cream as its final stage of the production is carried out at point of sale. Food and Environmental Hygiene Department. Moreover, sold ice cream had the highest levels of all microorganism groups. They stated that while standards were "tightly" specified in some countries e.g. of an ice cream mix without altering the level of sweetness are shown in example 1. Food Science. L. monocytogenes has not been isolated in either soft ice-cream or hard ice-cream samples from 1998 to 2000. Ice cream is very potent cannabis so its THC level is expected to be moderate to high. In order to be called ice cream (vs. “frozen dessert”), the FDA requires an overrun of less than 100 percent, but the good stuff — in the dairy industry “Premium” or “Super Premium” — has an overrun of less than 50 percent. Around 20% butterfat is the upper limit. Ice Cream. Most ice cream is high in calories and added sugar while low in nutrients. Ice cream of high quality has smooth consistency due to ice crystal sizes between 20 and 50 μm, which depends on ice cream formulation and thermal stress during storage. 4. Alarming levels of bacteria have been found in soft-serve ice cream sold by vendors across Toronto. This practice evolved into fruit ices and, eventually, frozen milk and cream mixtures. For the purpose of the aforesaid standard relating to ice-cream, "sugar" means sucrose, sugar or solids of any sweetening material derived from starch, provided that no ice-cream shall contain less than 7.5% sucrose. Hard ice-cream production (packaging, hardening and storage). Do not buy and consume any hard ice-cream which is out of expiry date or not in a good quality; Store ice-cream products in freezer after purchasing; Observe the hygienic conditions of the retail shops including common area, equipment, utensils and food handling; Do not eat too much ice-cream and take a balanced diet. Homogenization also improves the texture of ice-cream. One main reason is that the preparation of ice-cream involves handling at both factory and retail level. In addition, 198 additional samples were taken for Listeria monocytogenes examination in the past three years. The terminology for separation in the dairy industry includes continuous centrifugal separation of solid particles (Clarifier), separation of cream (Separator), or separation of bacteria (Bactofuge). According to the Frozen Confections Regulation, any frozen confection for sale should not contain more than 50 000 bacteria per gram or more than 100 coliform organisms per gram. Table 1 summarizes the possible hazards associated with different stages of ice-cream production (5). #2 Haagen-Dazs Vanilla $4.59 For production of soft ice-cream using vending machines, it is packed and delivered to the retail outlets. Studies on the microbiological quality of ice cream obtained from vendors in Akure was carried out. Two types of ice-cream, soft and hard, are available on the market. Automatic machines that are widely used for ice-cream production in dairy industry minimizes direct hand manipulation and possibility of cross contamination. The fat can be either of animal or vegetable origin. In 1998 – 2000, a total of 16,379 ice-cream samples were taken and examined for TBC and coliform organisms. The standard also allows for artificial ingredients to be used and may require that the name of the product reflect their presence. After that, the homogenized mix is cooled down to 4°C for further processing. 12. 1998. Sales of lower-quality ice cream have been on the decline in favor of premium offerings. Consumers are advised to pay attention on the following –. In Hong Kong, regular surveillance to monitor L. monocytogenes in ice-cream has been in place. Source: ICMSF. Fruits, nuts, candies and syrups are optionally added into ice-cream for flavour enrichment. 6. According to the standard, cream is an optional dairy ingredient, so a product is not required to contain cream to be called ice cream. The mixture is then pasteurized by a heating process, either in batch or continuous modes, depending on the production size. The subsequent process that subjects the mixtures to freezing temperature can also inhibit the growth of any remaining flora. Other ingredients, such as fruits and nuts, may be added to the soft ice-cream at the time of sale for flavour enrichment. "Lowfat" ice cream contains a maximum of 3 grams of total fat per serving (½ cup). No sample was found to contain L. monocytogenes. Marcel Dekker. To ensure food safety, the trade and the public are advised to pay attention on some key areas from the preparation to consumption of ice-cream. In order to entice the customers who were inclined towards traditional sweets the company launched a determined campaign to convert them in to buyers. The air cells in ice-cream should be small and evenly distributed in order to maintain a stable frozen foam. The overall unsatisfactory rates of soft ice-cream was higher than that of hard ice-cream. %%EOF There are 180 calories in 1/2 cup (71) of Stewarts Ice Cream. Ice-cream represents a congealed dairy product produced by freezing a pasteurized mixture of milk, cream, milk solids other than fat, sugars, emulsifier and stabilizers. The Frozen Confection Regulation stipulates the requirement for the manufacturing of frozen confections including ice-cream and the microbiological standards of the finished products. Edited by Marth, EH & Steele, JL. Any score under 10 is considered low. After hardening, the hard ice-cream will then be placed back in the cold store rooms with temperature of around -18°C. Carbohydrate Content The carbohydrate content of ice cream varies. Each equipment item is unlocked at a certain level. In the manufacturing processes, pasteurization is effective in destroying most of pathogenic bacteria and freezing and hardening processes can inhibit the microbial growth. This type of ice cream is called custard or French style; without eggs, the ice cream is called Philadelphia style. 15. (2) Ice cream contains not less than 1.6 pounds of total solids to the gallon, and weighs not less than 4.5 pounds to the gallon. The numbing sensation produced by the strain lasts for quite a while on your system. %PDF-1.5 %���� Lastly, the compatible level switch decreased the risk of health, safety, and environmental hazards. Under no circumstances should the research data contained herein be reproduced, reviewed, or abstracted in part or in whole, or in conjunction with other publications or research work unless a written permission is obtained from the Department. Hardening is also the important control point that further reduces the hazards (4). endstream endobj 1387 0 obj <. These include whole milk, skimmed milk, cream, frozen cream, condensed milk products and milk solid. Walstra P. et al. Ice cream can turn stale like anything else, and the faster it's eaten, the better. Ice cream is a food commodity consumed widely during summer. The composition of ice-cream is defined in Part II of Schedule 1 of the Food and Drugs (Composition and Labelling) Regulations (Chapter 132, sub. New York. At this low temperature, -5°C, not all water particles are crystallized and, therefore, ice-cream is only in semisolid state. In frozen confection factories, the soft ice-cream will be packed and hardened to produce the hard ice-cream. All these premises are also required to comply and observe relevant licencing requirements and conditions. According to the Frozen Confections Regulation under Chapter 132, ice-cream must be heat-treated during the production process. Marcel Dekker. For ice-cream products, L. monocytogenes is of significant food safety concern worldwide (3). For soft ice-cream, pre-made ice-cream mix is supplied to the retail outlets under refrigeration (< 7°C). But where it lacked in flavor, the ice cream had a creamy, soft-serve-esque texture and super smooth mouthfeel that everybody enjoyed. In other words, L. monocytogenes was not isolated in any 25g of those ice-cream samples. 24. It is obvious that majority of the failed samples were soft ice-cream. One of the first factors to consider when choosing an ice cream … Then, sugar and other dry ingredients, except nuts and fruits, are added to the lukewarm mix. A gradual improvement in the hygienic quality of ice-cream was observed in the period of 1998-2000. 0 Furthermore, low temperature (< 7°C) of ice-cream mix is unfavorable to the multiplication of bacteria. Figure 1: Flow Chart of Ice-cream Production, Figure 2: Trend Analysis of Hygienic Quality of Ice-cream, Table 1: Hazards and Typical Control in the Production of Ice-cream, Table 2: Microbiological Surveillance Results of Ice-cream. The food surveillance findings in the period of 1998-2000 are reviewed and analyzed to evaluate the actual microbiological hazards in ice-cream. For control of ice-cream, premises manufacturing ice-cream must be covered by valid Frozen Confection Factory licence under the Frozen Confection Regulation. Consequently, the importer had voluntarily recalled all incriminated ice-cream products on sale. The above study showed that the overall risk associated with the consumption of ice-cream is low. This can destroy almost all pathogenic bacteria in milk. If ice-cream has 100% overrun, it has a volume of air equal to the volume of mix. h�bbd``b`: $W�[ �:H0�qU�W4�x������'����H��O�� �| 8. About game. It is sold in soft or hard status. Ice-cream is a frozen dairy product. 20. (7). The usual range of overrun in soft ice-cream is 40% and in hard ice-cream is 70-100%. Whey shall not, by weight, be more than 25 percent of the milk … Although the hygienic quality of both types of ice-cream were improved in the past three years, the relatively high unsatisfactory rates of soft ice-cream were observed. However, not all frozen desserts can be called ice cream. From 1998 through 2000, 198 additional ice-cream samples, including 94 soft ice-cream samples and 104 hard ice-cream samples, were taken for L. monocytogenes examination (Table 2). Super-premium ice cream. The semisolid ice-cream emerging from the freezer is similar to the constituency of soft ice-cream produced at the retail level. The usual range of overrun in soft ice-cream is 40% and in hard ice-cream is 70-100%. 1999. Most ice creams, even the raspberry ripple with the high GI score, still fall within the low category, with scores ranging from 1 to 9. 61% (10,018 samples) were soft ice-cream products and 39% (6,361 samples) were hard ice-cream products. The nutritional profile of ice cream varies depending on brand, flavor, and type. Below this level, the product is typically called milk ice, whereas ice cream with more than 12 to 13% fat is often categorized as either luxury or premium. Pasteurization is most commonly applied heat treatment in the dairy industry. Ice-cream mix making (mixing of ingredients, pasteurization and homogenization); Soft ice-cream production (aging and freezing); and. “Premium” ice cream has a low overrun and higher fat content, and generally contains higher quality … Kwality Walls has introduced some blockbuster ice creams with new assortment of flavors and ethnic tastes especially for them. It reflected that good environmental hygiene in production of ice-cream was maintained. They consist of drink machines, display cases, refrigerators, freezers, dispensers, topping containers and special items. Three levels of risks and associated level of hygiene controls are prescribed: The hygiene control levels assigned to Ice cream/Frozen dessert category manufacturing operations are the following: The hygienic measures applicable to personnel working in production areas must also be applied to 16. Published by: Chapman & Hall. In: Applied Dairy Microbiology. Edited by Robinson, RK, Batt, CA & Patel, PD. & Hotchkiss, J.H. This paper describes the manufacturing procedures, identifies the potential microbiological hazards and outlines the local regulatory framework of ice-cream products. Cuisinart ICE-100 Ice Cream Maker – A Comprehensive ReviewLello 4080 Musso Lussino Ice Cream Maker – A Comprehensive ReviewLocust Bean Gum In Ice CreamIce Crystals in Ice CreamHow To Calculate An Ice Cream Mix In the first century, Emperor Nero reportedly sent messengers to the mountains to collect snow so that his kitchen staff could make concoctions flavored with fruit and honey. and Yersinia spp. No report of any persons being affected was received in that case. Trend analysis showed that the unsatisfactory rates of all ice-cream decreased from 4.7% in 1998 to 3.2% in 1999, and then, to 2.2% in 2000. Later delicious products like Ca… 1996. Their games are recognizable by the pixel art design and cartoon-like appearance, along with a jingle to the start of every game and the use of chiptune (Source: Wiki) London. Good manufacturing practice (GMP) would be a good way to improve hygienic quality of soft ice-cream, especially in all steps after pasteurization. (a) Ice cream shall contain at least 1.6 pounds of total solids to the gallon, weigh not less than 4.5 pounds to the gallon, and contain not less than 20 percent total milk solids, constituted of not less than 10 percent milkfat. 27. The production of ice-cream includes many steps classified under the following three main parts (Figure 1) –. The pre-packed semisolid ice-cream is then placed in a hardening room where the temperature of about -34°C is maintained. High pressures of 4.1 x 106 Pa (600 psi) to 1.7 x 107 Pa (2500 psi) are used to break down fat globules(2). Key steps in production must be observed by the trade. This is a publication of the Food and Public Health Branch of the Food and Environmental Hygiene Department of HKSAR Government. One main reason is that the preparation of ice-cream involves handling at both factory and retail level. Lightly sweet ice cream made with a high % of high quality cream, or 100% cream, has a wonderful, refreshing mouth feel. 11. Frozen Confection permits are also required for retail outlets selling ice-cream in bulk or cone in original wrappers. From this stage, the hard ice-cream must be kept at -18°C or below throughout storage, transportation and display. Pasteurization, freezing and hardening are the main steps to eliminate the microbiological hazards. 1998. Minimum standards* for ice cream among the major ice cream producing and consuming countries out… endstream endobj startxref h�b```�f�=B cB�&&������4���Sm���8͢�&K�� G�qGkGC�k ��2UH�1؆H��%�sW�i�����;�g�>���XְiF�3��8˺�@�����,�2H�1���B�1Z E�%L Ice cream is sweetened with safe and suitable sweeteners and may be characterized by the addition of flavoring ingredients. maintenance costs associated with a deteriorating level switch. London. The fat content of the cream discharged from the separator can be controlled to a level of between 20 and 70%. Regular ice cream is typically served at –12 °C, while soft-serve ice cream is served at –6 °C. 2. New York. Create unique ice cream flavors (like vegan). Reviewing the food surveillance results, a decreasing trend of unsatisfactory rates of ice-cream was observed (4.7% in 1998; 3.2% in 1999 and 2.2% in 2000). Academic Press. Air, however, is only one component. Ice-cream, a milk-based product, is a good media for microbial growth due to high nutrient value, almost neutral pH value (pH ~6-7) and long storage duration of ice-cream (3). The manufacturing of ice-cream mix involves mixing of ingredients, pasteurization and homogenization. These include –, 30. 1998. So at Otto, for instance, a batch of gelato lasts about three days. leg. Reviewing the microbiological surveillance findings on 16,379 ice-cream samples collected from 1998 through 2000, 543 samples (3.3%) were found unsatisfactory in either total bacterial count or coliform count. 28. Potter, N.N. For hard ice-cream, the unsatisfactory rates in 1998, 1999 and 2000 were 1.5% (29/1908), 0.5% (11/2307) and 0.5% (11/2146) respectively. They’re inexpensive, and have a relatively light and airy texture. In 1995, its productranges ‘Feast’ was launched that dealt with Frozen Desserts and ice creams and targeted the Youth. At Melt Bakery, ice cream that's left undisturbed under subzero chill in a chest freezer is good for months. 9. W). In addition, the microbiological limits for Listeria monocytogenes in the guidelines of ready-to-eat food are used for the monitoring. 14-18. 2. Pasteurization temperatures for ice-cream mix, around 70°C for 10 – 30 minutes (1), are higher than that for plain milk because high fat and sugar contents tend to protect bacteria from heat treatment. During freezing, air is incorporated in the mix and cooled down to around -5°C. § 58.2825 United States Standard for ice cream. "Nonfat" ice cream contains less than 0.5 grams of total fat per serving. Quality of ice cream depends on extrinsic factors that include manufacture procedure, as well as intrinsic factors that include the proportion of ingredients used. Goff and Hartel (2013) have reviewed the minimum standards for the composition of ice cream in the major ice cream producing and consuming countries (Table 1). Recipe 1 produces a hard ice cream suitable for sticks or extruded products. 3. “Economy” and “Regular” ice cream Quality Segments essentially meet the overrun standards, but not much more. 13. The corresponding figures for soft and hard ice-cream were 4.9% (492) and 0.8% (51) respectively. This pressure can clump fat globules and, together with the added emulsifiers, can prevent churning of fat into butter granules (milk fat) during freezing step. The production of ice-cream includes totally eight steps. The first step of preparing ice-cream mix is to combine the liquid ingredients and heat them to around 43°C. 26. Other ingredients include flavouring matters and water. The ancient Greeks, Romans, and Jews were known to chill wines and juices. Our love affair with ice cream is centuries old. Purchase materials from reputable suppliers, Effective disinfection programme of equipment, Hygienic design / cleaning / disinfection of equipment and utensils, Hygienic design / environmental hygiene of equipment and utensils, Environmental hygiene of storage area, equipment and utensils, Cleaning and disinfection of equipment and utensils. 1404 0 obj <>stream Other ingredients, like fruits, nuts, or syrup, may then be added to enrich the flavour of ice-cream. At retail shops, improper storage temperature and prolonged storage time affect the hygienic quality of ice-cream mix. Presence of specific pathogens. The following are some recommendations. Micro-organisms in Foods 6 – Microbial Ecology of Food Commodities. The mix is held in sterilized vats from 3-24 hours at temperature of around 4°C or lower. If ice-cream If ice-cream has 100% overrun, it has a volume of air equal to the volume of mix. In other words, the ice-cream becomes smoother. Here are 9 of the best sugar-free and low sugar ice creams. The problem may be aggravated by contamination from vending machines which had not been properly cleansed and disinfected (8). According to the International Dairy Foods Association, ice cream falls into four “Quality Segments,” which are determined by “price, brand positioning, product packaging, quality of ingredients, milkfat content and the amount of overrun (air) in the product,” according to the site. Ice cream also needs an emulsifier, which stabilizes the fat and ice crystals to give the ice cream a smooth and creamy texture. From low-cost hand-crank ice cream makers to easy, speedy compressor machines, here are the 10 absolute best homemade ice cream makers to buy, according to the experts. Susan Soorenko, owner of Moorenko’s Ice Cream in Silver Spring, Maryland says that custom, unique flavors are one of the keys to her success. Nevertheless, there are some steps in the production of ice-cream that (Figure 1) can lead to the microbiological hazards. Fifth edition. This means as long as you keep your serving size to 50 grams of ice cream, it shouldn't adversely affect your blood sugar levels. Aging is the first step in soft ice-cream production. 1386 0 obj <> endobj Blackie Academic & Porfessional. Add sugars to reduce its freezing point, and egg proteins and emulsifiers to obstruct ice crystals. In addition, there are commonly used marketing phrases that describe ice cream products in terms of quality segments, such as "superpremium," "premium" and "economy." Andreasen, TG & Nielsen, H. Ice cream and aerated desserts. It allows some physical changes, such as fat crystallization, adsorption of protein onto fat globules, and incensement of the mix's viscosity. While ice cream does contain carbohydrates and can increase your blood sugar levels somewhat, it won't necessarily cause blood sugar spikes. For the consumers, they should also observe some key points to avoid the exposure to microbiological hazards. Soft-serve ice cream, or soft serve, for short, contains less fat and more air than regular ice cream. The aim of this research is to determine the microbiological contamination sources during ice cream production. With a reliable level measurement, they were able to optimize the ammonia levels and thereby improved the quality of the ice cream. Comparing the unsatisfactory rates of both types of ice-cream, the relatively high unsatisfactory rates of soft ice-cream were observed. Although the hygienic quality of both types of ice-cream were improved in the past three years, the relatively high unsatisfactory rates of soft ice-cream were observed. As of June 2001, a total of 29 brands of imported ice-cream products have been approved for sale in the local market. Hungry for Innovation. Aging and freezing at around -5°C are performed in the vending machines at the retail level. In Hong Kong, ice-cream samples are regularly taken at points of entry, local manufacturing plants, and retail outlets for food safety control. Micro-organisms in Foods 6 – Microbial Ecology of Food Commodities. The difference of adding egg yolks is most dramatic between … Dairy Technology: Principle of Milk Properties and Processes. Freezing must be performed as quickly as possible to prevent the formation of large ice crystals. Obtain ingredients, such as milk, cream and ice-cream mix, from licensed and reputable sources; Store ingredients at proper temperature (frozen items: -18°C or below; chilled items: 0-4°C); Maintain the ice-cream mix (< 7°C) and ice-cream products (< -18°C) at adequate temperatures from manufacturing factory to retail outlets; Discard the defrosted products and do not re-freeze any melted ice-cream for sale; Drain off and discard the leftover of soft ice-cream daily; Maintain all equipment and utensils in clean and good condition; and. 10. Ice Cream and Frozen Yoghurt. 5. Products of dairy origin are the main ingredients of ice-cream. 7. In Hong Kong , sale of ice-cream is governed by the Public Health and Municipal Services Ordinance and its subsidiary legislations, especially the Food and Drugs (Composition and Labelling) Regulations and the Frozen Confections Regulation. P. 563. 2000. For soft ice-cream, the unsatisfactory rates in the same period were 6.5% (212/3268), 5.1% (171/3326) and 3.2% (109/3424) respectively. The samples taken from ice cream cabinet and firming dishes contained low levels of TAMB and yeast-mould but no coliform, faecal coliform or S. aureus. And since fat is hard, your ice cream will also become too hard to scoop! In some countries fat content has to exceed 9% to "qualify” for the ice cream category. Listeria : Apractical approach to the organism and its control in foods. It is a good treatment for stress, anxiety, depression and loss of appetite. New York. A cooked base with egg yolks makes a ‘heavier’, thicker ice cream, but is not sticky or gummy like the ice creams with guar gum, or carageenen, or similar artificial thickeners. RESOURCES Rosemount 2110 Vibrating Fork Level Switch Marshall, RT. Furthermore, as automatic machines are commonly used for ice-cream making in dairy industry, the chance of contamination through direct hand manipulation can be reduced. Ice cream is a miracle. The levels of these microorganisms were higher in the fresh ice cream than their corresponding premixes. Equipment items allow you and your staff to prepare recipes. The overall unsatisfactory rates in 1998, 1999 and 2000 were 4.7% (241/5176), 3.2% (182/5633) and 2.2% (120/5570) respectively. Blackie Academic & Professional. Bell, C. & Kyriakides. To produce hard ice-cream, the semisolid ice-cream is packed into cartons or drums for hardening process to form specific shape of ice-cream products and to have longer shelf-life (more than one year). For hard ice-cream, the unsatisfactory rates in 1998, 1999 and 2000 were 1.5% (29/1908), 0.5% (11/2307) and 0.5% (11/2146) respectively. As the ice cream is drawn with about half of its water frozen, particulate matter such as fruits, nuts, candy, cookies, or whatever you like, is added to the semi-frozen slurry which has a consistency similar to soft-serve ice cream. 21. However, pasteurization, freezing and hardening steps in the production can eliminate most of the microbiological hazards. 25. If you're craving a sweet treat but want to limit your sugar intake, sugar-free ice cream is more popular than ever. § 58.2825 United States Standard for ice cream. Table 1. Blackie Academic & Professional London. The following paragraphs describe the technological details of each processing step. Micro-organisms in Foods 5 – Characteristics of Microbial Pathogens. US, they noted a developing trend that "formerly strict compositional standards are being liberalized to allow more flexibility, as in Europe for example". 18. The samples were collected from four different pastry shops in Denizli area in Turkey. Bad Ice Cream is a great action and arcade game that was created and published by Nitrome - a British independent video game developer based in London that is usually commented that:. Several factors can contribute to a product's quality segment such as price, brand positioning, product packaging, quality … In: The technology of dairy products. Quality Segments. 23. Bubblegum ice cream 2 *200 <3 Absent <50 S Baileys ice cream 2 8000 <3 Absent <50 S Vanilla soft serve 2 *3300 <3 Absent <50 S Chocolate soft serve 2 4700 <3 Absent <50 S Vanilla frozen yoghurt 2 *600 <3 Absent <50 S Mango sorbet frozen yoghurt 2 *200 <3 Absent <50 S … 29. Of the period under study, 543 out of 16,379 ice-cream samples (3.3%) failed the stipulated hygienic quality. ICMSF. In: Encyclopedia of Food Microbiology. The most common emulsifier in ice cream is egg yolks. It is safe to smoke but tends to make your eyes and mouth quite dry. It’s important to have the staple ice cream flavors, but those may not be the ones that keep people coming back. However, the potential microbiological hazards found in the final products can still be introduced after pasteurization through adding contaminated ingredients and improper handling procedures (6). Ice-cream shall contain not less than 5% fat, 10% sugar and 7.5% milk solids other than fat: Provided that ice-cream containing any fruit, fruit pulp or fruit puree shall either conform to the aforesaid standard or, alternatively, the total content of fat, sugar and milk solids other than fat shall not be less than 25% of the ice-cream including the fruit, fruit pulp or fruit puree, as the case may be, and such total content of fat, sugar and milk solids other than fat shall include not less than 7.5% fat, 10% sugar and 2% milk solids other than fat. [1] Overrun is a term to describe the increase in volume caused by whipping air into ice-cream mix during freezing process. This is a list of notable ice cream brands.Ice cream is a frozen dessert, usually made from dairy products such as milk and cream, and often combined with fruits or other ingredients and flavors. 2, ICMSF. Calorie breakdown: 40% fat, 53% carbs, 7% protein. Related Products from Stewarts: Chocolate Chip Cookie Dough Ice Cream: Fat Free Milk: Egg Nog: 2% Milk: Heavenly Hash Ice Cream : view more results: Food Search : Add this item to my food diary. The microbiological quality of ice cream was assessed by collecting a total of 100 random samples of small and large scale ice cream from different dairy shops and supermarkets in Qena city. Full List: The World's Top-Selling Ice Cream Brands.
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