The Control of Microbiological contamination Pollution in the Process of Producing Ice-cream

The aim of the research is to examine tendencies in producing ice-cream in Lithuania as well as to evaluate the microbiogical contamination of ice –cream along the production chain at the processing plant. The goals of the studies: 1. to analyze the tendencies of producing ice-cream in Lithuania; 2. to evaluate technological process of making ice-cream in a chosen enterprise; 3. to carry out a test ascer tainning microbiological index in all stages in producing of ice-cream; 4. to evaluate the control of microbiological pollution in the process of ice-cream production. 5 tables and 3 pictures illustrating stages of microbiological research were used in the thesis. The thesis is made of tree parts: the theoretical part, introduces the ice-cream. The second part deals with the technology of producing the ice-cream. The third part is the microbiological research, which was done using five chosen products. The microbiological research was being done using contact lamellia for food and surface control (Liofilchem Srl. Nr1). The samples were taken in all important stages of production and in the finished product. Conclusions: 1. the quality of ice-cream depends on the microbiological pollution of the raw materials, the conditions of their storage, from the technological process of production; the sanitary inspection of the equipment; the staring and keeping the finished product and transportation. After the second phase of producing becomes obvious that the amouht of microorganisms in the mixture decreased signifficantly; it was influenced by temperature and the interval of keeping it. The third phase. The averages of microbiological tests showed that the amount of microorganisms has not changed. This shows, that premises of ripe and keeping were washed, disinfected properly, systems of freezing and mixing were working properly. After the fourth and fifth phases, the microorganism pollution has not changed, this was achieved by means washing and disinfecting were changed. After the sixth phase becomes obvious that in the products 2-4-5 averages of indices reduced in comparison with phase 5 and in products 1-3 the averages of tests left unchanged. This belongs on the temperature of ripe, in the ready to use product there was possible to find some microorganisms and bacteria left after pasteurization. The amount of microorganisms increases if they come off and frozen again, that is why the ice-cream cannot be frozen repeatedly