Accepted: 11/5/2015 A total of 60 dairy desserts samples comprising ice cream, mehallabia and rice with milk (20 samples of each) were collected from different dairy shops and supermarkets in Assiut city, Egypt. All samples were examined bacteriologicaly for isolation and enumeration of B. cereus and Staph. aureus organisms. The incidences of B. cereus in ice cream, mehallabia and rice with mil...

In April 2013, a food poisoning outbreak caused by staphylococcal enterotoxins (SEs) in ice-cream occurred in Freiburg, Germany, among the 31 participants of a christening party. Of the 13 cases, seven were hospitalized or obtained ambulatory treatment. Different types of ice-cream, which was freshly produced at the hotel where the party took place, were found to contain SE and high amounts of ...

The primary objective of this study was to evaluate oxidation and firmness of butter and ice cream made with modified milkfat containing enhanced amounts of linoleic acid or oleic acid. The influence of the fatty acid profile of the HO milkfat relating to product properties as compared with the influence the fatty acid profile of the HL milkfat was the main focus of the research. Altering the d...

The objective of this study was to examine the influence of processing parameters, viz., incorporation of polysaccharide stabilizers, freezing rates, and storage times and temperatures on the microstructure of ice cream. As the freezing rate was reduced, ice crystals and air bubbles increased in size. However, quenchfreezing also contributed to poor texture; thus an optimum freezing rate exists...

background staphylococcus aureus is one of the most causative organisms in the skin wound infections. development of resistant s. aureus to current treatments in individuals with low immunity is a global concern. the aim of this study was to evaluate the efficacy of herbal formulation against skin wound infection. methods the efficacy of herbal formulation containing oliveria decumbens and pela...

It is suggested recently that most of halo coronal mass ejections (CMEs) may be formed by an ice cream cone-like shell of dense CME electrons. We improve our cone model (Zhao, Plunkett and Liu, 2002) to include the contribution of the top surface of the ice cream part as well as the cone part to the shape of the halo CMEs. It is found that for an ice cream cone with a half sphere sitting on the...