Comparative Study of Quality of Selected Dairy Ice Cream Available in Bangladesh

Abstract

Ice cream is popular and nutritionally enriched congealed dairy product. Since it harbor misappropriate cream mix and many potent pathogen, its microbial quality has always been crucial important to public health. The experiments were subjected to measure the physical, chemical and microbiological qualities of Milk Vita, Igloo and Kwality brands ice cream in the market of Bangladesh. The experiment results show that there was regarding physical parameters (specific gravity, flavor, body texture, melting quality and color) no significant differences between Milk Vita and Igloo. However, significant differences regarding specific gravity, body texture between Milk Vita and Kwality was observed. Regarding chemical tests, the total solid were 344.3±0.3, 297.5±2.29, 270.4±0.3 g/kg respectively, fat were 101.1±0.36, 92.16±0.76, 81.0±0.5 g/kg respectively, protein were 35.6±0.47, 34.9±0.51, 31.5±0.5 g/kg respectively, ash were 10.22±0.035, 4.49±0.18 and 7.95±0.37 g/kg respectively and acidity were 2.23±0.057, 1.93±0.57 and 1.1±0.1 g/kg respectively in Milk Vita, Igloo and Kwality ice cream respectively. The experimental results show that selected ice cream samples regarding chemical parameters are within acceptable range. However, significant differences were observed regarding percentage of total solid, fat and ash among Milk Vita vs Igloo, Milk Vita vs Kwality and Igloo vs Kwality ice cream samples. In protein and acidity have no significant differences between Milk Vita and Igloo, however significant differences Milk Vita vs Kwality and Igloo vs Kwality were observed. Regarding total bacterial count in ice cream of Milk Vita, Igloo and Kwality varied from 1500 to 2500 with an average of 2000 cfu/ml, 2000 to 3000 with an average 2566.66 cfu/ml, and 4500 to 6000 with an average 5166.66 cfu/ml respectively. The coliform count varied from 2 to 3 with an average 2.33 cfu/ml and 4 to 6 with an average 5 cfu/ml in Igloo and Kwality respectively but in case of Milk Vita, it was found negative. It was observed that fecal coliform was negative in all selected brands of ice cream. The experimental results showed that the ice cream samples from Milk Vita, Igloo and Kwality maintained recommended standard obliged by Bangladesh Standard Testing Institute. However to reduce contamination with microorganism to a minimum and obtain good keeping quality of the product, the raw material are to be examined; the equipment containing the food is to be adequately cleaned, sanitized and tested; the preserving processes is to be checked; packaging and storage are to be supervised.