| Abstract: |
Three hundred random samples of ice-cream collectedvendors, small scale producers, and large scalein different districts in Cairo and its suburbswere used in this work for pbysical, chemical and bacteriological studies.Tbe physical examination of collected samples revealed that 83 samples(27.67%) showed a poor flavour, 105showed a sandy consistency, while a coarse consist-ency could be detected in 108 samples C• 36%). Samplesshowing defects in flavour or consistency were obtainedtrom street ve rd o r s or small scale producers.The fat content in samples collected from streetvendors ranged from 1% to 4% (2.04 +0.06), while itwried from 1% to 5.47% (2.61 ~ 0.12), and from 1.30%to 6.19% (3.62 :t. 0, .• 14) in samples collected from smallscale producers and large scale producers respectively.Tb.e average fat percentage in all examined samples was2.56 :!:. 0.07.
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