摘要：This research was made in order to determine the microbiological quality and content of fruit ice cream presenting to consumption in Bursa. In this study, lemon ice cream, cherry ice cream and straw berry ice cream were used. In the fruit ice cream samples, microbiological and chemical analysis were made, the results were evaluated statistically and then the quality criteria were determined. Fruit ice cream samples controlled as chemical; total solids, ash, fat, milk solids no fat, acidity, protein, sugar (reducing sugar, total sugar, sucrose) as microbiological total bacteria, coliform bacteria and a count of staphylococ. As a result, this study showed that hygienic qualities of the investigated fruit ice cream samples were inadequate. In addition, some differences were seen in chemical content of fruit ice cream.
