Characterization of Homemade Vanilla Ice Cream

Abstract

The aim of this work was to achieve a screening on organoleptic and sensory characteristics, physico-chemical properties, microbial load and degree of contamination with heavy metals and arsenic of homemade vanilla ice cream. Total solids ranged between 31.69% and 32.16%, all samples showing values below the 33% minimum eligibility. Regarding the titratable acidity of the analyzed samples, they were within the legislative norms in force, showing values below 24°T. Also, analyzed ice cream samples showed no microbial loads or contamination with heavy metals or arsenic.