Abstract
Summary:Solid carbon dioxide is recommended as a refrigerant for samples of ice‐cream while en route to the laboratory in insulated boxes. Ice‐cream mix should be heated to a temperature of 165° F. for a minimum of 10 min. The gravimetric sampling method appeared to be more accurate than the volumetric method in the routine bacteriological examination of ice‐cream. During ageing of pasteurized icecream mix at 34–37° F. the bacterial content decreased, but as the results were obtained on the product of one manufacturer only, further work is needed on this point. The methylene blue reduction time was sometimes unduly short in view of the bacterial content and it is suggested that this test should be used only for screening purposes and that the colony count and coli‐aerogenes tests are still the best measures of the hygienic quality of ice‐cream.
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