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Some Factors Influencing Quality in Gelatin and the use of the Fermentation Test as an Index of Bacterial Contamination

Department of Dairy Bacteriology, Purdue University, Lafayette, Indiana

ABSTRACT

The consideration of quality of gelatin involves two large general questions. First, that the gelatin be free from metals and other substances injurious to health. Second, that it have a low bacterial content, free from undesirable organisms, a clear color, desirable odor, pleasant taste, low acidity and high jelly strength or water absorbing quality. The first of these questions is well taken care of by the Federal and State laws and are such that it is relatively easy for the gelatin manufacturer to comply with. It is but recently that much attention has been paid to the second question and interest is increasing, especially in regard to bacterial content and jellying powers. The second question is what is to be considered in this paper.

Fifteen samples of gelatin were secured in 5-pound lots from gelatin manufacturers, the object of the purchase was unknown to them. The total bacterial count was determined upon standard nutrient agar plus 1 per cent of lactose.