The microbiological examination and grading of ice creams manufactured in Ghana

Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/196

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DC Field	Value	Language
dc.contributor.author	DeGraft-Johnson, C.	-
dc.date.accessioned	2017-10-09T09:14:05Z	-
dc.date.available	2017-10-09T09:14:05Z	-
dc.date.issued	1974	-
dc.identifier.citation	Ghana Journal Of Agricultural Science, 7, 227-230	en_US
dc.identifier.issn	0855-0042	-
dc.identifier.uri	https://csirspace.foodresearchgh.site/handle/123456789/196	-
dc.description.abstract	Over 200 samples representing four brands of ice cream manufactured in Ghana have been examined microbiologically. It has been shown that various parameters, such as the level mesophilic flora, coliforms, coagulase-positive staphylococci, yeasts, moulds and acidity can be used as a basis for grading and assessing the microbiological quality of the ice cream. Two of the four brands were grouped under Grade I and the other two under Grade II	en_US
dc.language.iso	en	en_US
dc.publisher	Council for Scientific and Industrial Research (CSIR), Ghana	en_US
dc.subject	Ghana	en_US
dc.subject	Microbiological analysis	en_US
dc.subject	Ice cream	en_US
dc.title	The microbiological examination and grading of ice creams manufactured in Ghana	en_US
dc.type	Article	en_US
dc.journalname	Ghana Journal Of Agricultural Science	-
Appears in Collections:	Food Research Institute

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