488 



STATE BOARD OF AaRICULTURiE 



Table V. — Showing Bacterial Count of Mix Before and After Aging 



peratures. That the ba'Cteria were no't dying at a \erj rapid rate is 

 •evidenced by the fact that the aA'erage percentage decrease was low (26.98 

 per cent.) Pennington and Walter (12), in a study oif commiercial ice 

 cream, found that 80 per cent of the saniiples studied eon'tained sitrepto- 

 cocci which actually showed a greater relative rate of growth at the tem- 

 perature of tJie refrigerator (12° C) than at higher temperatures. In ad- 

 dition to the above group there are, according to Marshall (9), certain 

 sipecies especially some of the spore-bearing non-acid formers which will 

 grow quite rapidly at temperatures below 10° C. These are especially 

 undesirable species, in that they aire capable of splitting proteins witli 

 the production of bitter and astringent flavors and of producing poison- 

 ous split protein by-products. 



