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Bacteriological Methods of Examining Ice Cream

Foreword

The American Dairy Science Association, through its committee on bacteriological methods, is contemplating the formulation of a complete set of bacteriological procedures useful in controlling the quality of all dairy products. This committee expects to act largely through sub-committees appointed from men in the organization who have had experience with the bacteriological analysis of various dairy products. Obviously, the formulation of such methods should not be left to the arbitrary decision of a committee, but should be the result of suggestions and criticisms coming from all interested parties, whether or not they are members of the American Dairy Science Association. The committee, therefore, wishes to serve as a center about which methods satisfactory to the largest number may be evolved.

The purpose of this preliminary report is to submit to the ice cream industry at large, proposed methods of sanitary control of ice cream. These will be revised later in accordance with the suggestions received and the judgment of the committee, before they are finally adopted by the American Dairy Science Association and included in the report on bacteriological methods of analyzing dairy products.