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Comparison of Tryptone-Glucose-Skimmilk and Standard Nutrient Agars as Media for Determining the Bacterial Count in Ice Cream¹

Kansas Agricultural Experiment Station, Manhattan

ABSTRACT

Bacterial counts have been made on 279 samples of commercial ice cream using standard nutrient agar and 37° C. incubation temperature and tryptone-glucose-skimmilk agar incubating the plates at 37° C. and 32° C.

The logarithmic average of the standard agar counts at 37° C. was 96,500 and the counts obtained on tryptone agar at 37° C. and 32° C. incubation temperatures were 137 and 192 per cent respectively of the standard agar count.

The arithmetic average of the standard agar count was 5,490,000 and the counts obtained on tryptone agar at 37° C. and 32° C. were 132 and 156 per cent respectively of the standard agar count.

The mean and median ratios of tryptone agar count at 32° C. to the standard agar count at 37° C. was 4.11 and 1.52 respectively.

The mean ratio of the tryptone agar count at 37° C. to the standard agar count at 37° C. was 2.46 and the median ratio was 1.25.

¹ Contribution No. 173, Department of Bacteriology and No. 121, Department of Dairy Husbandry.