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A Study of the Coliform group in Ice Cream¹

Dairy Bacteriology Laboratory, University of Minnesota, St. Paul

ABSTRACT

The purpose of these studies has been to ascertain the prevalence of members of the coliform group in typical commercial ice cream, and to determine the species or varieties present.

No attempt will be made to review the literature on this group as it is extensive and has been covered adequately in a number of recent papers.

EXPERIMENTAL METHODS

Factory-packed samples of ice cream were obtained from fourteen ice cream manufacturers located in Minnesota. Samples consisted of vanilla, chocolate, and strawberry ice cream, and sherbet (or ice), in pint-size packages and "Cheerios." These samples were collected at the plants and were packed in dry ice while being transported to the laboratory.

Scoop, or dipper samples of ice cream were obtained from thirty retail stores in the vicinity. These samples were collected in sterile pint fruit jars, using the dealer's scoop or dipper, and were carried in an iced sample case.

¹ Paper No. 1962, Scientific Journal Series, Minnesota Agricultural Experiment Station.

² Now on active duty in Sanitary Corps Reserve, TJ. S. Army, on leave from the Division of Sanitation, Minnesota Department of Health, Minneapolis, Minnesota.