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At least 19 recordsLinked to original sources
PubMed1992

Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as a probiotic food.

Probiotic ice cream was made by fermenting a standard ice cream mix with Lactobacillus acidophilus and Bifidobacterium bifidum cultures and then freezing the mix in a batch freezer. Survival of the L. acidophilus and B. bifidum, as well as beta-galactosidase activity, was monitored during 17 wk of frozen storage at -29 degrees C. After freezing of the fermented mix, bacterial counts were 1.5 x 10(8) cfu/ml for L. acidophilus and 2.5 x 10(8) cfu/ml for B. bifidum. Seventeen weeks after freezing, these counts had decreased to 4 x 10(6) and 1 x 10(7) cfu/ml, respectively. During the same period, beta-galactosidase activity decreased from 1800 to 1300 units/ml. Probiotic ice cream was prepared at pH 5.0, 5.5, and 6.0 to determine consumer preferences and was compared with standard Utah State University "Aggie" ice cream. All samples were strawberry-flavored and were evaluated by 88 judges. The preferred pH of probiotic ice cream, based on overall acceptance, was pH 5.5. We demonstrated that probiotic ice cream is a suitable vehicle for delivering beneficial microorganisms such as L. acidophilus and B. bifidum to consumers. The bacteria can be grown to high numbers in ice cream mix and remain viable during frozen storage.

Animals↗
PubMed1989

Microbiological quality and public health significance of ice-cream.

Fifty samples of ice-cream were subjected to microbiological examination. Of these 72% had total viable count over 10(6)/g while 66% had coliform count between 10(2)-10(3)/g. The micro-organisms isolated were Escherichia coli (46%), Enterobacter aerogenes (34%), Staphylococcus aureus (26%), proteus species (16%), Streptococcus faecalis (12%), Citrobacter species (10%) and Bacillus cereus (4%). The results showed that commercially prepared ice-cream sold in the market was not satisfactory for human consumption and preventive measures should be enforced for the supply of satisfactory products.

Bacterial Infections↗
PubMed1977

[Isolation and cold resistance of enterococci in ice cream].

Studies were a total of 85 samples of ice-cream assortments. It was found that the presence of enterococci was reduced--up to 21 per cent of the samples only had from 101 to 2000 microbial cells per cu. cm of the ice-cream mass. Enterococci of the fecal group predominated--81 per cent. The regime of thermal treatment applied to the ice-cream melange produced bactericidal effect on the Enterococcus microflora. After pasteurization, however, the product became contaminated with a secondary Enterococcus infection due to the improperly cleaned glassware and equipment. In freezing the ice-cream melange the amount of Enterococcus microflora dropped from 3.2 to 3.3 times. No changes in the microbial count were established after the deep-freezing storage of ice-cream for 24 months at -18 to -25 degrees C. The Enterococcus titer is suggested as an index in the hygiene evaluation of ice-cream.

Cold Temperature↗
PubMed1987

Lactose digestion from flavored and frozen yogurts, ice milk, and ice cream by lactase-deficient persons.

Lactose digestion from and tolerance to flavored and frozen yogurts, ice cream, and ice milk were evaluated (20 g lactose/meal) in lactase-deficient subjects by use of breath hydrogen techniques. Unflavored yogurt caused significantly less hydrogen production than milk (37 vs 185 delta ppm X h, n = 9). Flavored yogurt was intermediate (77 delta ppm X h). Subjects were free of symptoms after consuming flavored and unflavored yogurts. Of seven commercial yogurts tested, all contained significant levels of microbial beta-galactosidase (beta-gal). In addition, eight subjects were fed meals of milk, ice milk, ice cream, and frozen yogurts with and without cultures containing high levels of beta-gal. Peak hydrogen excretion after consumption of frozen yogurt with high beta-gal was less than one-half of that observed after the other five test meals and intolerance symptoms were absent. Tolerance to frozen yogurt, produced under usual commercial procedures, was found to be similar to that of ice milk and ice cream.

Adult↗
PubMed1992

Ice cream headache--site, duration, and relationship to migraine.

OBJECTIVE: To examine the characteristics of cold-induced headaches in a group of migraine patients, to compare these with their usual migraine headaches and with cold-induced headaches in a control population. DESIGN: Subjects completed a structured questionnaire recording previous headache history along with the characteristics of any headache produced during supervised palatal and pharyngeal application of ice cream. SUBJECTS: 70 consecutive patients attending the City of London Migraine Clinic, and 50 pre-clinical medical and dental student volunteers from Queen Mary and Westfield College. RESULTS: 27% of the migraine patients and 40% of the students reported previous ice cream headaches. 17% of the migraine patients and 46% of the students developed headache following palatal application or a swallow of ice cream. Typically the headache was of early onset (x = 12.5s) and short duration (x = 21s), with a tendency for anterior headache on the same side as a palatal stimulus, and bilateral headache following an ice cream swallow. However, a significant minority experienced a previously unreported headache of late onset (x = 102s) and long duration (x = 236s) which tended to occur particularly after swallowing ice cream and to be less well localised to the side of the cold stimulus. Ice cream appeared not to be a common trigger for migraine, and there was no significant correlation between site of ice cream headache and usual site of migraine. CONCLUSIONS: These findings confirm that cold stimulation of the palate or pharynx commonly produces a headache. In contrast to previous studies, our results suggest that the 'ice cream headache' is less common in migraine patients than the general population. A similar pattern of headache was produced in both migraine patients and controls, and apart from the few for whom an ice cream headache may trigger a migraine, the ice cream headache seems not to have any special significance for migraine patients.

Adolescent↗
PubMed1975

Inhibition by ice cream of the antidotal efficacy of activated charcoal.

A study was conducted to determine if ice cream and sherbet interfered with the adsorption of aspirin onto activated charcoal both in vivo and in vitro. An aqueous suspension of 20 g activated charcoal decreased the absorption of 1 g aspirin by 65%; the same dose of activated charcoal with 50 g of ice cream reduced aspirin absorption by only 42% under otherwise identical conditions. In vitro tests showed that different ice creams and sherbet decrease the adsoprtion of aspirin onto activated charcoal. Thus, although ice cream is useful for preparing palatable suspensions of activated charcoal, it decreases appreciably the antidotal efficacy of the adsorbent.

Adult↗
PubMed1985

Ice cream preference: the relationship of cost and quality.

Junior high students showed a preference for inexpensive ice cream while adults preferred more expensive ice cream; university students were in a middle position. It appears that taste for more expensive ice cream is associated with age, but it is not clear whether this is learned although it appears to be inasmuch as it is not universal across the various groups.

Adult↗
PubMed1986

[Development and survival of Yersinia enterocolitica in pasteurized milk and ice cream].

Studied were the laboratory development and survival of Yersinia enterocolitica organisms in pasteurized milk and ice-cream that had been contaminated with varying amounts of microbial cells. The milk was kept at 4 degrees, 9 degrees, and 21 degrees C for 120 days, and the ice-cream--at--18 degrees and --23 degrees C for 8 months. Yersinia development and survival were found to be dependent on temperature as well as on the numbers and activity of microflora. When milk was kept at temperatures below 10 degrees C the organisms retained viability for more than 120 days, while at room temperature (20 degrees--22 degrees C) they remained active for up to 30-60 days. The presence of coliform bacteria inhibited the development of Yersinia, its replication and survival rates being reduced. These were dependent in ice-cream on the amount of viable cells in the initial raw material. When contamination was at 10-15 cells per cu. cm Yersinia organisms remained viable up to the 45th day, and at 100 cells per cu. cm--up to the 90th day. At 1000 cells/cu. cm and more viable cells could be found up to the eighth month, their count over a 6-month period being reduced from 84.2 up to 98.5 per cent.

Animals↗
PubMed1978

Spectrodensitometric determination of chloramine-T in ice cream.

A spectrodensitometric method has been developed for the quantitative determination of chloramine-T (N-chloro-N-sodium-p-toluenesulfonamide) in ice cream. Chloramine-T is extracted and converted into p-toluenesulfonamide (p-TSA) followed by thin layer chromatographic separation of concentrated extracts on silica gel and quantitation of the p-TSA spots from standards and samples by direct scanning with a reflectance densitometer at 228 nm. A linear relationship was obtained between recorded peak area and concentration for 0.5--7.0 microgram p-TSA/spot. The reproducibility of the complete method was 2.87% (n = 9 determinations). The detection limit of the scanning procedure was 0.5 microgram p-TSA/spot, corresponding to a concentration of 4 mg chloramine-T/kg sample. The average recovery was 88 +/- 3% (P = 95%) for 10 ice cream samples spiked with chloramine-T at levels ranging from 10 to 55 mg/kg. The described method was used to assay 146 commercial ice cream and whipped cream samples for chloramine-T.

Chloramines↗
PubMed1985

Sensory and social influences on ice cream consumption by males and females in a laboratory setting.

Both male and female undergraduates ate more ice cream when eating occurred in groups of three or four than when they ate alone. These subjects also ate more ice cream when offered three different flavors than when offered only one flavor of their own choosing. For women, both variety and eating in a group combined to enhance eating more than either variable did alone. For men, variety or eating in a group caused about the same enhancement of consumption but the combination of the two variables did not lead to further increases in intake. This latter result probably reflects a ceiling effect, but it could represent a true gender difference.

Adult↗
PubMed1985

Detection of vegetable oil adulteration in ice cream.

This study was to demonstrate the application of various analytical methods to the detection, identification, and quantitation of vegetable oil adulteration of ice cream. Total fat content, sterols, long- and short-chain fatty acids, vitamin E, Reichert-Meissl values, and Polenske values were measured in ice cream. All methods except total fat determination were capable of detecting vegetable oil adulteration. Sterol determination was the most effective and versatile measurement because it provided information not only on the detection and extent of adulteration but also on the possible identity of the adulterant.

Chromatography, Gas↗
PubMedDate not supplied

[Determination of the sanitary quality and detection of Salmonella spp and Yersinia enterocolitica in ice cream].

In order to determine the sanitary quality of ice-creams and the presence of pathogenic or potentially pathogenic species of Salmonella and Yersinia enterocolitica, 50 samples from 5 different industrial and semi-industrial producers in San Luis (Argentine) were examined. The enumeration of coliforms was positive for all the samples with values less than or equal to 20/g. Fourteen per cent of the samples were positive for the investigation of Staphylococcus aureus in 1 g. For the plates enumeration 12.0% of the samples gave less than 10 u.f.c./g, 4.0% between 101 and 1000 and 4.0% between 1001 and 10,000. Fifteen strains were isolated, 26.6% biotype A (human ecovar) and the others biotype C (bovine ecovar). All of them were susceptible to chloramphenicol, cephalosporin and erythromycin; 46.6% to penicillin G and ampicillin; 93.3% to kanamycin (6.6% intermediate ones = I); 73.3% to methicillin (26.6% I); 86.6% to tetracycline (13.3% I). Six per cent of the samples over came the acceptability limit for S. aureus. Salmonella spp was not isolated. In 4.0% of the samples Y. enterocolitica were isolated, one of them typified as B1; 0:3, 50, 51, Lis Xz. The latter, isolated in samples with values of coliforms inferior to the limit fixed by some legislations, suggests a post elaboration contamination.

Enterobacteriaceae↗
PubMed1989

[Microbiological quality of vanilla ice cream manufactured in Caracas, Venezuela].

A total of 122 samples of vanilla ice cream, the base product used for all flavors, prepared by eight different large firms at the Metropolitan Area of Caracas, Venezuela, were analyzed for aerobic mesophilic and psicrophilic bacteria, Staphylococcus aureus, Enterobacteriaceae, and Filamentous fungi. Findings revealed that within the sampling, 56.6% complied with the international standards proposed for aerobic mesophilic bacteria, 68% for Staphylococcus aureus, and 23% for Enterobacteriaceae. Three serotypes of enteropathogenic Escherichia coli, one of Salmonella, and one of Shigella were found. Ten genera of Filamentous fungi were isolated and identified.

Bacteria, Aerobic↗
PubMed1978

Salmonellosis associated with homemade ice cream. An outbreak report and summary of outbreaks in the United States in 1966 to 1976.

During the period 1966 to 1976, 22 outbreaks with 292 individual cases of salmonellosis associated with the consumption of homemade ice cream were reported to the Center for Disease Control. Salmonella typhimurium accounted for 45% of the outbreaks. The source of eggs used was known in 13 outbreaks, and all were ungraded farm- or home-produced eggs, a potential source of salmonellae. In 11 outbreaks, the method of preparation was known, and in all, the ice-cream custard had not been cooked before freezing.

Adolescent↗