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008			110910s1984 th uu|m rtt 0| a1eng d
035			_a.b10345140
099		9	_aAIT Thesis no.AE-84-15
100	0		_aOrawon Hannarong
245	1	0	_aHygienic quality survey of ice cream and ice in Bangkok
260			_aBangkok : _bAsian Institute of Technology, _c1984
300			_a53 p.
490	1		_aThesis ; _vno. AE-84-15
500			_aA thesis submitted in partial fulfillment of the requirements for the degree of Master of Science, School of Environment, Resources & Development
502			_aThesis (M.Sc.) - Asian Institute of Technology, 1984
520			_aSamples of ice cream and ice from shops and factories in Bangkok were used in this study. Ice cream samples, 116 and 70 from shops and factories respectively, were examined. Ice samples, 27 from shops and 7 from factories, were also examined. All samples were examined by total standard plate count and counts of coliforms to study the hygienic quality and some factors effecting it in particular such as types of plants, types of packages. The Average quality of ice cream samples collected at shops and at factories was found to be equal. The results indicated that factory-made ice cream was of better quality than home made ice cream. Sixty eight percent of retail portions conformed the IDF standard while 17 percent of wholesale packages did. In the study on temperature effect above zero degree Celsius for 36 hours increasing number of bacteria emphasized the importance of temperature and time for keeping the mixes in the plant. However, ice cream samples, held at temperatures below zero degree Celsius for the period of 5 days was shown to cause no change in the numbers of bacteria flora even over a long period. A number of ice cream samples were examined on the thermoduric counts. A high percentage of these samples showed a great difference between the total bacteria counts and the thermoduric counts. This result indicated that the factor responsible for high numbers of non-thermoduric bacteria is due to failure of proper pasteurization of the mixes before freezing or contamination of the products after the heat treatment. The limited number of ice samples collected from factories showed low bacterial counts and absence of coliforms, this in contrary to the samples collected in the shops which seemed to be contaminated, either in the factories or during distribution in the shops.
650		0	_aIce cream, ices, etc.
650		0	_aFood handling
700	1		_aMol, J.J., _eChairperson
700	1		_aJindal, Vinod Kumar, _eExamination Committee
700	0		_aSamorn Muttamara, _eExamination Committee
710	2		_aFederal Republic of Germany (CDG), _eScholarship Donor
810	2		_aAsian Institute of Technology. _tThesis ; _vno. AE-84-15
856			_3Full-Text _uhttp://203.159.5.9/ait-thesis/detail.php?q=B20796
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