Characterization of Homemade Vanilla Ice Cream

Gabriel Bujancă, Sevastița Muste, Adrian Riviș, Teodor Ioan Trașcă, Corina Costescu, Corina Mișcă, Călin Jianu


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.


admissible limits, ice cream, physico-chemical quality

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