FOREWORD 



Bacteriology has made notable contributions to Dairy Science. Mar- 

 ket milk production is influenced largely by practices dictated by bacter- 

 iological research. Dairy manufactures, particularly in the field of but- 

 ter land cheese making, are dependent on the results of bacteriological in- 

 vestigations. Condensed milk of v'arious types has received some atten- 

 tion at tJie hands of the bacteriologist and fermeuited milk drinks have 

 been studied raither extensively. Nearly all these investigations have 

 been the I'eisult of the combined efforts of the research workers of all coun- 

 tries having a dairy industry. Ice cream ma-nufacture, however, has been 

 neglected b}^ the bacteriologist with the result that the literature on the 

 subject is very limited and unsatisfactoiy and there are not available 

 numerous or satisfactory data on which to base an understanding of the 

 bacteriolog}' of the many processes involved in the manufacture of this 

 very important food. The fact that ice cream is not widely used outside 

 of North America may account for the wide-spread neglect of this dairy 

 product on ithe part of foreign bacteriologists. 



Mr. Pabian has already endeavored to perfect a score card* for ice 



cream plants and he has studied milk production and tr'ansportation from 



the standpoint of supplying the ice cream manufacturer. In this bulletin 



he undertakes to follow the raw materials of ice cream throngh all 



the processes of manufacture using the plate method to determine the 



changes in bacterial content. This work is only preliminlairy to a m'ore 



detailed study now under way having in view the improvement in the 



technic for the studies and the elucidation of many points not made clear 



in this paper. 



WARD GILTNER. 



*A score card for city ice cream plants. Jour. Dairy Scl., Vol. Ill, No. 3., pp. 230-235, 1920. 



