236 MARKET DAIRYING 
Laboratory, Public Health and Marine Hospital Service, 
Washington, D. C. In the investigations reported in 
this bulletin, samples of ice cream were purchased from 
ice cream dealers and stored at temperatures ranging 
form 0° to 10° above zero F. The initial bacterial count 
of the samples varied from 10,000,000 to 135,000,000 per 
c.c. Asa rule, at the end of the third day of storage 
the bacteria had nearly doubled in number, but from 
that point on there was a gradual decrease so that on 
the 14th day the number was less than in the initial count. 
From the 14th day on the number increased again and so 
rapidly that on the 27th day of storage some of the sam- 
ples showed eighteen times as many bacteria as were 
found in the initial count. In other experiments it was 
found that some samples showed marked bacterial growth 
at 5.8° below zero (F.). 
It is usually the obnoxious kinds of bacteria that 
develop at low temperatures. The development of 
ptomaines is most frequently noticeable in milk or cream 
that have been kept at low temperatures a long time. The 
prolonged storage of milk, cream and ice cream at low 
temperatures should, therefore, be prohibited. 
MILK ADULTERATIONS. 
Watering and Skimming. Up to within recent 
years the chief duty of milk inspectors was to guard 
against watering and skimming of milk. Vigilance in 
this matter is still very necessary, though at present the 
efforts of inspectors is directed chiefly along sanitary 
lines. 
In connection with the subject of watering and skim- 
ming, it should be remembered that most states require 
