Processing and Microbiological Characterization of Diet Strawberry Ice Cream with Addition of Whey Protein Concentrate, Whole Milk Powder and Sweeteners

Celeide Pereira; André Andrejewski; Ademir Mattana; Carla Adriana Pizarro Schmidt; Pedro Luiz Manique Barreto; Ernani Sebastião Sant Ánna

doi:doi:10.11648/j.ijnfs.20140302.22

Processing and Microbiological Characterization of Diet Strawberry Ice Cream with Addition of Whey Protein Concentrate, Whole Milk Powder and Sweeteners

Celeide Pereira, André Andrejewski, Ademir Mattana, Carla Adriana Pizarro Schmidt, Pedro Luiz Manique Barreto, Ernani Sebastião Sant Ánna

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 2)

Received: 6 December 2013 Published: 10 March 2014

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Abstract

Ice cream is not considered to be a serious source of bacterial infection since it is a frozen food product, the greatest risk of contamination occurring during the processing stage. The aim of this study was to determine and evaluate the microbiological characteristics of diet strawberry ice cream formulations with the addition of whey protein concentrate (WPC), whole milk powder (MP) and sweeteners. The formulations were prepared in two stages: in the first stage ice cream samples were prepared with WPC and either stevia (F1), sucralose/acesulfame-K (F2), saccharin/cyclamate (F3) or fructose (F4) and with MP but without sweeteners (F5);and in the second stage ice cream with the addition of MP (F1-MP) or WPC (F2-WPC) with sucralose/acesulfame-K were prepared. The pasteurized milk, cream and ice cream were submitted to analysis to determine the counts for viable aerobic mesophylls, coliforms at 35 ºC and45ºC, psychrotrophic bacteria, coagulase-positive Staphylococcus aureus and molds and yeasts. A study on the presence of Salmonella spp. was also carried out. All of the analysis was carried out in triplicate. The pasteurized milk, cream and ice cream had good microbiological quality, indicating strict control during all processing stages, leading to a high quality product.

Published in	International Journal of Nutrition and Food Sciences (Volume 3, Issue 2)
DOI	10.11648/j.ijnfs.20140302.22
Page(s)	97-103
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Edible Ices, Food Safety, Processing Control

References

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APA Style

Celeide Pereira, André Andrejewski, Ademir Mattana, Carla Adriana Pizarro Schmidt, Pedro Luiz Manique Barreto, et al. (2014). Processing and Microbiological Characterization of Diet Strawberry Ice Cream with Addition of Whey Protein Concentrate, Whole Milk Powder and Sweeteners. International Journal of Nutrition and Food Sciences, 3(2), 97-103. https://doi.org/10.11648/j.ijnfs.20140302.22

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ACS Style

Celeide Pereira; André Andrejewski; Ademir Mattana; Carla Adriana Pizarro Schmidt; Pedro Luiz Manique Barreto, et al. Processing and Microbiological Characterization of Diet Strawberry Ice Cream with Addition of Whey Protein Concentrate, Whole Milk Powder and Sweeteners. Int. J. Nutr. Food Sci. 2014, 3(2), 97-103. doi: 10.11648/j.ijnfs.20140302.22

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AMA Style

Celeide Pereira, André Andrejewski, Ademir Mattana, Carla Adriana Pizarro Schmidt, Pedro Luiz Manique Barreto, et al. Processing and Microbiological Characterization of Diet Strawberry Ice Cream with Addition of Whey Protein Concentrate, Whole Milk Powder and Sweeteners. Int J Nutr Food Sci. 2014;3(2):97-103. doi: 10.11648/j.ijnfs.20140302.22

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@article{10.11648/j.ijnfs.20140302.22,
  author = {Celeide Pereira and André Andrejewski and Ademir Mattana and Carla Adriana Pizarro Schmidt and Pedro Luiz Manique Barreto and Ernani Sebastião Sant Ánna},
  title = {Processing and Microbiological Characterization of Diet Strawberry Ice Cream with Addition of Whey Protein Concentrate, Whole Milk Powder and Sweeteners},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {2},
  pages = {97-103},
  doi = {10.11648/j.ijnfs.20140302.22},
  url = {https://doi.org/10.11648/j.ijnfs.20140302.22},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140302.22},
  abstract = {Ice cream is not considered to be a serious source of bacterial infection since it is a frozen food product, the greatest risk of contamination occurring during the processing stage. The aim of this study was to determine and evaluate the microbiological characteristics of diet strawberry ice cream formulations with the addition of whey protein concentrate (WPC), whole milk powder (MP) and sweeteners. The formulations were prepared in two stages: in the first stage ice cream samples were prepared with WPC and either stevia (F1), sucralose/acesulfame-K (F2), saccharin/cyclamate (F3) or fructose (F4) and with MP but without sweeteners (F5);and in the second stage ice cream with the addition of MP (F1-MP) or WPC (F2-WPC) with sucralose/acesulfame-K were prepared. The pasteurized milk, cream and ice cream were submitted to analysis to determine the counts for viable aerobic mesophylls, coliforms at 35 ºC and45ºC, psychrotrophic bacteria, coagulase-positive Staphylococcus aureus and molds and yeasts. A study on the presence of Salmonella spp. was also carried out. All of the analysis was carried out in triplicate. The pasteurized milk, cream and ice cream had good microbiological quality, indicating strict control during all processing stages, leading to a high quality product.},
 year = {2014}
}

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TY  - JOUR
T1  - Processing and Microbiological Characterization of Diet Strawberry Ice Cream with Addition of Whey Protein Concentrate, Whole Milk Powder and Sweeteners
AU  - Celeide Pereira
AU  - André Andrejewski
AU  - Ademir Mattana
AU  - Carla Adriana Pizarro Schmidt
AU  - Pedro Luiz Manique Barreto
AU  - Ernani Sebastião Sant Ánna
Y1  - 2014/03/10
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20140302.22
DO  - 10.11648/j.ijnfs.20140302.22
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 97
EP  - 103
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140302.22
AB  - Ice cream is not considered to be a serious source of bacterial infection since it is a frozen food product, the greatest risk of contamination occurring during the processing stage. The aim of this study was to determine and evaluate the microbiological characteristics of diet strawberry ice cream formulations with the addition of whey protein concentrate (WPC), whole milk powder (MP) and sweeteners. The formulations were prepared in two stages: in the first stage ice cream samples were prepared with WPC and either stevia (F1), sucralose/acesulfame-K (F2), saccharin/cyclamate (F3) or fructose (F4) and with MP but without sweeteners (F5);and in the second stage ice cream with the addition of MP (F1-MP) or WPC (F2-WPC) with sucralose/acesulfame-K were prepared. The pasteurized milk, cream and ice cream were submitted to analysis to determine the counts for viable aerobic mesophylls, coliforms at 35 ºC and45ºC, psychrotrophic bacteria, coagulase-positive Staphylococcus aureus and molds and yeasts. A study on the presence of Salmonella spp. was also carried out. All of the analysis was carried out in triplicate. The pasteurized milk, cream and ice cream had good microbiological quality, indicating strict control during all processing stages, leading to a high quality product.
VL  - 3
IS  - 2
ER  -

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Author Information

Celeide Pereira

Federal University of Santa Catarina State – SC, Brazil
André Andrejewski

Federal Technological University of Paraná, Medianeira Campus – PR, Brazil
Ademir Mattana

Federal Technological University of Paraná, Medianeira Campus – PR, Brazil
Carla Adriana Pizarro Schmidt

Federal Technological University of Paraná, Medianeira Campus – PR, Brazil
Pedro Luiz Manique Barreto

Federal University of Santa Catarina State – SC, Brazil
Ernani Sebastião Sant Ánna

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APA Style

Celeide Pereira, André Andrejewski, Ademir Mattana, Carla Adriana Pizarro Schmidt, Pedro Luiz Manique Barreto, et al. (2014). Processing and Microbiological Characterization of Diet Strawberry Ice Cream with Addition of Whey Protein Concentrate, Whole Milk Powder and Sweeteners. International Journal of Nutrition and Food Sciences, 3(2), 97-103. https://doi.org/10.11648/j.ijnfs.20140302.22

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ACS Style

Celeide Pereira; André Andrejewski; Ademir Mattana; Carla Adriana Pizarro Schmidt; Pedro Luiz Manique Barreto, et al. Processing and Microbiological Characterization of Diet Strawberry Ice Cream with Addition of Whey Protein Concentrate, Whole Milk Powder and Sweeteners. Int. J. Nutr. Food Sci. 2014, 3(2), 97-103. doi: 10.11648/j.ijnfs.20140302.22

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AMA Style

Celeide Pereira, André Andrejewski, Ademir Mattana, Carla Adriana Pizarro Schmidt, Pedro Luiz Manique Barreto, et al. Processing and Microbiological Characterization of Diet Strawberry Ice Cream with Addition of Whey Protein Concentrate, Whole Milk Powder and Sweeteners. Int J Nutr Food Sci. 2014;3(2):97-103. doi: 10.11648/j.ijnfs.20140302.22

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@article{10.11648/j.ijnfs.20140302.22,
  author = {Celeide Pereira and André Andrejewski and Ademir Mattana and Carla Adriana Pizarro Schmidt and Pedro Luiz Manique Barreto and Ernani Sebastião Sant Ánna},
  title = {Processing and Microbiological Characterization of Diet Strawberry Ice Cream with Addition of Whey Protein Concentrate, Whole Milk Powder and Sweeteners},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {2},
  pages = {97-103},
  doi = {10.11648/j.ijnfs.20140302.22},
  url = {https://doi.org/10.11648/j.ijnfs.20140302.22},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140302.22},
  abstract = {Ice cream is not considered to be a serious source of bacterial infection since it is a frozen food product, the greatest risk of contamination occurring during the processing stage. The aim of this study was to determine and evaluate the microbiological characteristics of diet strawberry ice cream formulations with the addition of whey protein concentrate (WPC), whole milk powder (MP) and sweeteners. The formulations were prepared in two stages: in the first stage ice cream samples were prepared with WPC and either stevia (F1), sucralose/acesulfame-K (F2), saccharin/cyclamate (F3) or fructose (F4) and with MP but without sweeteners (F5);and in the second stage ice cream with the addition of MP (F1-MP) or WPC (F2-WPC) with sucralose/acesulfame-K were prepared. The pasteurized milk, cream and ice cream were submitted to analysis to determine the counts for viable aerobic mesophylls, coliforms at 35 ºC and45ºC, psychrotrophic bacteria, coagulase-positive Staphylococcus aureus and molds and yeasts. A study on the presence of Salmonella spp. was also carried out. All of the analysis was carried out in triplicate. The pasteurized milk, cream and ice cream had good microbiological quality, indicating strict control during all processing stages, leading to a high quality product.},
 year = {2014}
}

Copy | Download

TY  - JOUR
T1  - Processing and Microbiological Characterization of Diet Strawberry Ice Cream with Addition of Whey Protein Concentrate, Whole Milk Powder and Sweeteners
AU  - Celeide Pereira
AU  - André Andrejewski
AU  - Ademir Mattana
AU  - Carla Adriana Pizarro Schmidt
AU  - Pedro Luiz Manique Barreto
AU  - Ernani Sebastião Sant Ánna
Y1  - 2014/03/10
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20140302.22
DO  - 10.11648/j.ijnfs.20140302.22
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 97
EP  - 103
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140302.22
AB  - Ice cream is not considered to be a serious source of bacterial infection since it is a frozen food product, the greatest risk of contamination occurring during the processing stage. The aim of this study was to determine and evaluate the microbiological characteristics of diet strawberry ice cream formulations with the addition of whey protein concentrate (WPC), whole milk powder (MP) and sweeteners. The formulations were prepared in two stages: in the first stage ice cream samples were prepared with WPC and either stevia (F1), sucralose/acesulfame-K (F2), saccharin/cyclamate (F3) or fructose (F4) and with MP but without sweeteners (F5);and in the second stage ice cream with the addition of MP (F1-MP) or WPC (F2-WPC) with sucralose/acesulfame-K were prepared. The pasteurized milk, cream and ice cream were submitted to analysis to determine the counts for viable aerobic mesophylls, coliforms at 35 ºC and45ºC, psychrotrophic bacteria, coagulase-positive Staphylococcus aureus and molds and yeasts. A study on the presence of Salmonella spp. was also carried out. All of the analysis was carried out in triplicate. The pasteurized milk, cream and ice cream had good microbiological quality, indicating strict control during all processing stages, leading to a high quality product.
VL  - 3
IS  - 2
ER  -

Copy | Download