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Changes in Bacterial Counts of Stored Ice Cream Mix

Kansas Agricultural Experiment Station^,2

ABSTRACT

In ice cream surveys conducted by this station excessively high bacterial plate counts sometimes were obtained on samples frozen from mixes which originated at plants whose products ordinarily were of low bacterial content. Although sanitation in the freezing plant undoubtedly was a factor in some instances, other causes were indicated in a sufficient number of cases to warrant study of the effect of time and temperature of storage upon the development of bacteria in ice cream mix.

Abele (1) reported only 80 per cent of the mix in the hands of the manufacturers and 75 per cent of that in possession of the freezers was held below 50° F. Temperatures of ice cream mix in transit commonly were found to rise above 50° F., and sometimes to 60° F., accentuating the problem of adequate refrigeration during storage in the plant where the mix was frozen.

METHODS

Samples of pasteurized mix were obtained from two sources and at different seasons of the year over a period of 15 months.

¹ Now at Iowa State College, Ames, Iowa.

² Contribution No. 220, Department of Bacteriology.