Question

The Bottler's standard for yeast and molds [cfu/10g] in granulated sugar for use in ice-cream shall not exceed __________.

• A. 200
• B. 10
• C. 20
• D. 100

Hint:

In Bottler's standards for dry sugar, the threshold is \(10\text{ cfu/10g}\) for yeasts and molds individually, whereas for total mesophilic aerobic bacteria, the threshold is higher at \(200\text{ cfu/10g}\).

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Ingredients utilized in frozen dairy desserts like ice cream must satisfy strict quality standards to ensure product safety and shelf life.
Sugar is a major raw material that can introduce high loads of osmophilic yeasts and molds into the ice cream mix if not rigorously controlled.
The "Bottler's Standards," originally established by the soft drink industry, are widely adopted by the dairy industry to define high-purity granulated sugar.

Step 2: Detailed Explanation:
The Bottler's microbiological standards for dry granulated sugar are formulated to prevent the fermentation and spoilage of sweetened products.
These limits are calculated based on a \(10\text{-gram}\) sample of sugar:
- Mesophilic Bacteria: Shall not exceed \(200\text{ cfu per 10 g}\) (average of \(5\) samples).
- Yeasts: Shall not exceed \(10\text{ cfu per 10 g}\) (average of \(5\) samples).
- Molds: Shall not exceed \(10\text{ cfu per 10 g}\) (average of \(5\) samples).
Yeasts and molds are highly resistant to high osmotic pressure (low water activity) and can easily survive in liquid sugar syrups or concentrated mixes.
If these limits are breached, the surviving fungal spores can germinate during the storage of ice cream mixes, causing off-flavors, surface discoloration, and structural destabilization.

Step 3: Final Answer:
The maximum permissible limit for yeast and molds under the Bottler's standard is \(10\text{ cfu per 10 g}\) of granulated sugar.