RELATION OF MICROORGANISMS TO SPECIAL DAIRY PRODUCTS 449 



mercial fermented-milk drinks. The kinds of organisms present is a 

 far more important question from the standpoint of the wholesomeness 

 of the ice cream. However, the results obtained by many ice-cream 

 manufacturers has demonstrated the fact that the germ content of this 

 product can be quite definitely controlled by the same methods of care 

 and sanitation as are required in the handling of other forms of dairy 

 products. 



29 



