486 



iSTATE BOARD OF AGRICULTURE 



analyze. The machinen' had been in operation for somie 'time bo lliiat the 

 c'ontaminatio.n from the machine itseflf would he lessened. 



In 10.8 per cent of the samples 'there wais a decrease and in 15.2 per 

 cent n'o idhange in the number of bacteria while in 74 per -cent tJhere was 

 an inorease. The reason for so miany samples sihowing an increase may 

 also be due to the hig'h pressure at which homogeninzing is done at this 

 plant. The pressure generially used is about 2,000 poainds. 



THE INFLUENCE OF COOLING THE ICE CREAM MIX UPON THE BACTERIAL 



CONTENT 



After the mix had passed through the hiomogenizer (at about 60° C, 

 140° F) it was immediately pumiped to the cooler where it was cooled to 

 10° C (50° F). A study was made of the infl'uence of cooling the mix 

 from 60° C to 10° C on the bacterial content. The data are presented in 

 Table IV. 



Table IV. — Showing Bacterial Counts Before and After Cooling of MLx 



