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A Comparison of the Volumetric and Gravimetric Methods for Bacteriological Examination of Ice Cream^*

Kansas Agricultural Experiment Station, Manhattan

ABSTRACT

INTRODUCTION

A bacteriological analysis of ice cream presents certain difficulties which hinder the procurement of a fair sample. Obviously, the air incorporated in the product must be completely expelled if uniform results from volumetric (1- or 10-cc.) samples are to be expected. On the other hand, if the analysis is made on a gravimetric basis (10-gram), the sample need only be melted sufficiently to enable thorough shaking. Variation in the viscosity of different ice cream mixes and the use of glassware that is not chemically clean results in more or less of the mix adhering to the pipette. With a volumetric sample this may offer a source of considerable variation, whereas with a gravimetric portion it does not matter how much mix adheres to the pipette or how much air is retained in the product. There has been some question in the minds of those who make bacterial determinations on ice cream as to whether the advantages of the gravimetric sample justify the extra time and work involved.

^* Contribution No. 111 from the Department of Bacteriology.