QUALITY CONTROL OF USED WATERS IN TECHNOLOGICAL PROCESSES OF OBTAINING ICE–CREAM PRODUCTS

Monica FIRCZAK, Delia Maria PERJU, Mirabela PANFILOIU,

Sorina STANCA, Persida OLAR

Abstract. Drinking water is an essential element in the assurance of public health and the quality of life. Today the sources of drinking water as rivers, lakes and underground waters are in danger of being polluted by different contaminants. Water’s quality can be defined as a conventional assemble of physical, chemical biological and bacteriological characteristics, expressed as a value which allows the evaluation of the sample and the appreciation of its category. In the European legislation, as well as in our national legislation permitted levels for contaminants in drinking water Maximum are described. The concentration level domain varies from a zero in case of microorganisms such as Coloformii faecali to very small values–like ng/L for other contaminants–all these limits are established concerning the potential danger for human health or the modification of the quality organoleptic characteristics of the water.

Keywords: water, quality, control, ice–cream

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QUALITY CONTROL OF ICE–CREAM PRODUCTS USING THE HACCP METHOD

Mirabela PANFILOIU, Monica FIRCZAK, Delia Maria PERJU, Gheorghita SIMION

Abstract. Ice cream is a product obtained from controlled raw materials, processed through pasteurization, homogenization, maturation, cooling, freezing, through keeping the air in composition, with or without glazer, and sell in different casseroles or waffle. For every product of ice cream a technical description is made. On this sheet one can find all the ingredients used, the physical–chemical and microbiological characteristics of the final product, the quality control rules applied and the particular analytical methods used for every product. The purpose of this paper is to describe the critical points in which hazard can intervene in the production process, the evaluation and the measures applied to prevent and control these critical points. This method is applied to all the technological processes for obtaining the ice cream based on milk and fruits.

Keywords: HACCP control, ice–cream

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