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Journals / Cankaya University Journal of Science and Engineering / 2009 / Volume: 12 Issue: 2

Comparison of the Microbiological Quality of Packed and Unpacked Ice Creams Sold in Bursa, Turkey

Gülben Erman Çağlayanlar
Buket Kunduhoğlu
Nafi Çoksöyler
Pages
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Publication Date
2009-04-01
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Paketlenmiş dondurma örneklerindeki toplam aerobik mezofilik bakteri (TAMB), maya ve küf sayısı, sırasıyla 2.7x101–6.9x102,

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Bu çalışmada, Bursa’da (Türkiye) satışa sunulan paketlenmiş (endüstriyel olarak üretilmiş, n=44) ve paketlenmemiş (pastanelerde üretilmiş, n=48) dondurma örneklerinin mikrobiyolojik kalitesi karşılaştırılmıştır.
📊
Key Findings & Data:Bu çalışmada, Bursa’da (Türkiye) satışa sunulan paketlenmiş (endüstriyel olarak üretilmiş, n=44) ve paketlenmemiş (pastanelerde üretilmiş, n=48) dondurma örneklerinin mikrobiyolojik kalitesi karşılaştırılmıştır.
💡
Conclusion & Impact:Paketlenmiş dondurma örneklerindeki toplam aerobik mezofilik bakteri (TAMB), maya ve küf sayısı, sırasıyla 2.7x101–6.9x102,
🔬Design:Article
📍Scope:Comprehensive Sample
⚙️Variables:Mikrobiyolojik kalite · Sade dondurma · Çeşnili dondurma

Özet

Bu çalışmada, Bursa’da (Türkiye) satışa sunulan paketlenmiş (endüstriyel olarak üretilmiş, n=44) ve paketlenmemiş (pastanelerde üretilmiş, n=48) dondurma örneklerinin mikrobiyolojik kalitesi karşılaştırılmıştır. Paketlenmiş dondurma örneklerindeki toplam aerobik mezofilik bakteri (TAMB), maya ve küf sayısı, sırasıyla 2.7x101–6.9x102,

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Cite This Article

Çağlayanlar, G. E., Kunduhoğlu, B., Çoksöyler, N. (2009). Comparison of the Microbiological Quality of Packed and Unpacked Ice Creams Sold in Bursa, Turkey. Cankaya University Journal of Science and Engineering, Volume: 12 Issue: 2. https://ajindex.com/articles/1468819

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