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The Value of the Coliform Test Applied to Fruit Flavored Ice Cream

Care Must be Exercised in Interpretation of Results

National Dairy Research Laboratories, Inc., Oakdale, Long Island, N. Y.

ABSTRACT

Coliform organisms as described by Standard Methods for the Examination of Dairy Products are "all aerobic and facultative anaerobic Gram-negative, nonspore-forming bacteria which ferment lactose with gas formation." They are normally present in raw milk, water, soil, and feeds and on the hands, but except in rare instances they are destroyed by proper pasteurization treatments. Therefore, their presence in a pasteurized dairy product is an indication of contamination after pasteurization by contact either with improperly cleaned and sanitized equipment or with raw ingredients.

The value of the coliform test on milk products has been well established as a quality control measure and as a technique of importance in the evaluation of sanitization and sterilization procedures in the dairy plant. Recent studies on coliform organisms in ice cream have indicated that the presence of these organisms in frozen desserts has the same sanitary significance as does their appearance in pasteurized milk.