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A Modification of the Method for the Direct Microscopic Examination of Ice Cream and Other Dairy Products

ABSTRACT

In the bacteriological examination of ice cream it is frequently desirable to determine the general morphologic types of microorganisms present, to study and perhaps enumerate the leucocytes, or to ascertain the original bacterial content of a pasteurized mix. Obviously, the microscopical examination of a stained preparation best serves this purpose.

The original method described by Prescott and Breed (1910) and later applied to milk by Breed (1911) has been modified by Fabian (1925) for the examination of ice cream, by Hammer and Nelson (1931) for butter, and by Pien and Baisee (1931) for milk. In the original method a small capillary pipette graduated to deliver 0.01 c.c., is used for measuring the sample. This volume of milk is spread over an area of one sq. cm., allowed to dry, fixed, stained, and examined with a standardized microscope. The small capillary pipettes present a serious difficulty in measuring viscous fluids such as heavy cream, ice cream, and condensed milk.