摘要：In this study, effect of various heat treatments, i.e. holding at (i) 68 oC for 30 minutes or (ii) 85 oC for 25 seconds, and (iii) heating up to 90 oC on some properties of ice cream mix had been investigated. Titratable acidity and viscosity of the samples had not been significantly affected by the heat treatment. Heating the samples up to 90 oC, had gave the best results from the point view of the destruction of total and coliform bacteria, as well as staphylococci.
