Ice cream quality assessment by microbiological indicators
The production of high quality products depends on the quality of the raw materials used, strict observance of the technological modes of production and on the hygienic condition of the equipment and production premises. In order to control the sanitary and hygienic situation in the enterprise and to comply with the regimes of production technology of ice cream, sampling of finished products was carried out, which were carried out in accordance with the requirements of state standards and regulatory documents. Analysis of microbiological indicators of the quality of ice cream showed the compliance of the studied types of ice cream with the requirements of regulatory and technical documentation, the products are safe for the consumer.