484 



iSTATE BOARD OF AG-RICULTURiE 



Table II. — Bacterial Content of Mix Before and After Pasteurization 



THE INFLUENCE OF HOMOGENIZING UPON THE BACTERIAL CONTENT OF 



THE ICE CREAM MIX 



After tlie mix had been pcasteurized at G5.6° C (150° F) for 30 minutes 

 it was immediately staated for the homogenizer where it was homogen- 

 ized under from 2.500 to 3,000 pounds presisnire. The temperature of the 

 mix as it piasised tfhrongh the homogenizer was slightly less (between 60° 

 and 65° C.) than t^hat at which it was piasteurized. The results ai'e given 

 in Table III. 



An anialysis of Table III shows that in 74.0 per -cent of the cases there 

 wais an increase in the number of bacterial colonies ranging from 1,400 

 per cent to 5.9 per cent after the pasteurized mix had passed through the 

 homogenizer. This increase may be due to tw^o causes. The first cause 

 may be contiamination firom the homiogenizer. Hammer and Sanders (4) 



