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MASSACHUSETTS 

 AGRICULTURAL EXPERIMENT STATION 



BULLETIN NO. 314 OCTOBER, 1934 



Effect of Aging Treatment 



on the Bacterial Count 



of Ice Cream Mixes 



By W. S. Mueller and R. L. France 



This investigation was undertaken to determine whether the aging temperature 

 of 68° F., considered desirable when gelatin is used in the manufacture of ice 

 cream, has an unfavorable effect on the bacterial count of the product. 



MASSACHUSETTS STATE COLLEGE 

 AMHERST, MASS. 



