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The Bacterial Content of Orange Sherbet^*

Kansas Experiment Station

ABSTRACT

A great deal has been said and written about the increase in the consumption of ice cream during the past two decades; less publicity, however, has been given to the increasing popularity of sherbets and ices. It is quite generally agreed that the increase in demand has been phenomenal, but there are no statistics available in this country which show the amount of these products manufactured each year.

It has been claimed that the increased demand for the lighter frozen desserts has been due to the modern fad of dieting, nevertheless, it must be recognized that there has been a marked improvement in the flavor and texture of these delicacies which has elicted public attention and favor. Likewise, it must be recognized that development of the public confidence in ice cream as a safe, wholesome, and sanitary food has had a marked effect on the sale of frozen desserts in general.

^* Contribution No. 107 from the Department of Bacteriology, Kansas Agricultural Experiment Station, Manhattan, Kansas.