Isparta Piyasasında Tüketime Sunulan Dondurmaların Kimyasal ve Mikrobiyolojik Kalitesi / The Chemical and Microbiological Quality of Ice Cream Consumed in Isparta Marked

OZET : Bu calismada, Isparta’da uretilen ve satisa sunulan dondurmalarin kimyasal ve mikrobiyolojik kaliteleri belirlenmistir. Arastirmada 30 adet dondurma ornegi incelenmis ve orneklerin ortalama toplam aerobik mezofil bakteri sayisi 4.16x103 kob/g, koliform bakteri sayisi 2.6x102 kob/g olarak saptanmistir. Dondurmalarin hicbirinde Staphylococcus aureus’a rastlanmazken, yalnizca bir ornekte Escherichia coli tespit edilmistir. Orneklerin; kurumadde, yag, toplam seker, laktik asit ve pH degeri ortalamalari sirasiyla; %34.69, %5.73, %22.38, %0.31, 5.94 olarak belirlenmistir. Anahtar kelimeler: Dondurma, mikrobiyolojik ve kimyasal kalite The Chemical and Microbiological Quality of Ice Cream Consumed in Isparta Marked ABSTRACT : In this study, the chemical and hygienic quality of ice-cream produced and sold in Isparta marked were determined. In this research, 30 ice-cream samples were examined and the average number of total aerobic mesophilic bacteria was found to be 4.16x103 cfu/g, coliforms were 2.6x102 cfu/g. While no ice-cream samples contained Staphylococcus aureus, only one sample was determined Escherichia coli. The mean of dry matter, fat, total sugar, lactic acid (acidity) and pH of ice-cream samples were found as; %34.69, %5.73, %22.38, %0.31, and 5.94, respectively. Key words: Ice cream, microbiological and chemical quality