Abstract
In this research, a total of 20 plain ice-cream samples, including 10 local and 10 industrial plain ice-cream samples presented for consumption in Erzurum province, were collected from the market and microbiological, physical and chemical analyzes were carried out on these samples. As a result of the microbiological analyzes, the average total aerobic mesophilic bacteria count (TAMB), yeast and mould count, number and group of coliform bacteria count in local ice cream samples have been calculated as 5.89 log cfu/g, 4.22 log cfu/g and 2.26 log cfu/g, respectively. Identical analyzes have also been performed for industrial ice-cream samples, and all data mentioned for local samples have been calculated. These values are determined as 4.72 log cfu/g,
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