436 MILK AND MILK PRODUCTS 
Ayers and Johnson (1917) in a later paper report the results from a 
study of some phases of ice-cream analysis. It was found that bacteria 
are evenly distributed through a can of ice cream and that storage does 
not tend to cause an uneven distribution. ‘These were factors which 
had been suspected of causing difficulties in the bacterial examination 
of ice cream. This was later confirmed by Heinemann and Gardan 
(1917). As freezing progressed clusters of bacteria were broken up and 
this tended to increase the count. No marked difference was found in 
the counts on samples from different parts of the same can. 
Hammar and Goss (1917) analyzed ice cream and water sherbets. 
They reported very few organisms in the water sherbets compared with 
the ice cream. Ice creams, other than vanilla, were found to contain 
from 130,000 to 40,850,000 bacteria per cubic centimeter. In general 
there was no increase in the number of bacteria during storage and gen- 
erally there was a reduction. With some samples increases were re- 
ported. Table XLVII contains a few analyses reported by Hammar 
and Goss. 
TaBLeE XLVIT 
SHOWING THE EFFECT OF STORAGE ON THE NUMBER OF BACTERIA 
IN ICE CREAM 
(Hammer and Goss, 1917) 
_ ood coed Cconaeenenliamnadiihiemeieemmnemmmeatiathihtaieeneen vas canton otheinin meena aemmeaneneennadnmnaitenn amit niianeeiaeaaieanammmnnatemmmmnianion neimilidiehemmn) 
Mix .. ..| 236,000 | 32,800,000) 120,000 | 172,500,000 110,000,000 120,000,000 
Freeze. . | 735,000 | 30,850,000) 146,000 | 271,000,000} 170,000,000. 140,000,000 
1 day old. | 360,000 | 7,750,000| 187,000 | 157,000,000! 194,000,000: 70,000,000 
2 ‘ _.1310,000| 4,450,000) 216,000 | 128,000,000 216,000,000 71,000,000 
3 “ _.| 260,000] 2,435,000]........ 52,000,000) 102,000,000 
rr 1,150,000] 152,000 
5 © | 1 310,000 |.......... 300,000 | 34,000,000) 39,000,000} 41,000,000 
eee re 139,000 
Tee cee e eee 156,000} 31,000,000} 54,000,000 
ee 61,000,000 
de re oe 36,000,000 
10 té 
1 ee 15,000,000 
12 Cé | 
No special difficulties appear in the bacterial analysis of ice cream. 
Secure a brick of the cream or a pint or quart container if it is not avail- 
able in brick form. As soon as it has reached the laboratory unwrap 
