MASS. EXPERIMENT STATION BULLETIN 314 



Table 1. Effect of Aging Treatment on the Bacterial Count of 

 Pasteurized Ice Cream Mixes. 



are compared, the expected decrease is observed. However, in a few instances 

 the pasteurized mix had a higher count than the raw mix, due, no doubt, to re- 

 contamination of the mix from the homogenizer. 



Table 2 contains a summary of the data given in Table 1. The 36 mixes are 

 classified on the basis of initial bacterial count, and comparisons of final bacterial 

 count made on the bases stated in headings I, II, and III of the table. Naturally 

 there is some error inherent in the technic employed; for this reason all counts 

 falling within 15 per cent of the control count for the same sample are considered 

 "the same," counts more than 15 per cent above the control count are considered 

 "higher," and counts more than 15 per cent below the control count are considered 

 "lower." This procedure for interpreting the data was followed throughout the 



