Abstract
Food hygienical investigation of custard cream prepared by heating of different process was carried out by using the method of viable cell counts from the bacteriological viewpoint. Results obtained are as follows :
1. The viable cells were small in number in the cream immediately after prepared and the number was considered to be safe from a point of view of food hygiene. On the other hand, keeping the cream for 24 hours at 20°C, the viable cells increased greatly and attaind to the critical level.
2. When Staphylococcus aureus were added in ingredient of the cream and various heat treatments for making the cream were applied, the most effective method was to beat up the cream under the direct heating of a cookpot for 5 minutes.
3. Further heating by the use of an electronic range is the most effective method of sterilization of prepared cream. The procedure was very useful from food hygienical viewpoint and also makes the taste of custard cream better.
