HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Fay, A. C. Search for Related Content PubMed Articles by Fay, A. C.

The Bacterial Content of Some Kansas Ice Cream

Department of Bacteriology, Agricultural Experiment Station, Manhattan, Kansas

ABSTRACT

The bacteriological analyses of 115 samples of ice cream are submitted. The bacterial counts range from 1500 per gram to 47,000,000 per gram. The average of all the samples is 1,895,000 per gram. However, the average count on a series of samples may not always give a figure that is representative of the whole class. In this group of variables, the middle class is shown to be a more representative figure than the average.

Three-fourths of the samples contained less than 300,000 bacteria per gram, and half of them less than 100,000 per gram. An analysis of the various factors influencing the bacterial count of ice cream indicates that the effeciency of pasteurization and control of the temperature during the ripening process are the most important factors in producing ice cream with a low bacterial count.

The inhibition of multiplication of the organisms as a result of the low temperature at which the finished product is held, makes the bacterial count of ice cream a good index to the conditions surrounding its production.

The establishment of legal standards governing the bacterial content of ice cream is briefly discussed, but no effort is made to suggest a standard from these results. However, the high per cent of samples containing 100,000 bacteria or less per gram, indicates that this figure would not be unfair to the Kansas producer.