THE DETERMINATION" OF BACTERIA IN ICE CREAM. 5 
Table I. — Bacteria per cubic centimeter in 198 samples from twenty-two 1-gallcn lots of 
commercial ice cream obtained from different manufacturers — Continued. 
Plant 
No. 
Lot. 
1 
Sam- 
ple 
No. 
Flavor. 
Dilution. 
Number of 
colonies on 
duplicate 
plates. 
Average 
count 
per c. c. 
2 
C (fat 9.6 per cent, gelatin + ) . . . 
1 
2 
3 
4 
5 
6 
7 
8 
9 
Vanilla 
Tooooo<J 
60 
63 
73 
70 
64 
73 
63 
63 
57 
64 
65 
62 
68 
70 
77 
57 
72 
72 
62,000,000 
64,000,000 
67,500,000 
69,000,000 
67,000,000 
75,000,000 
60,000,000 
67,500,000 
64,500,000 
3 
A (fat 9.6 per cent, gelatin + ) . . . 
1 
2 
3 
4 
5 
6 
8 
9 
Vanilla 
XB~S"o 
286 
360 
270 
250 
314 
251 
268 
311 
261 
290 
254 
289 
270 
250 
252 
250 
287 
306 
288,000 
307,000 
279,500 
260,000 
282,000 
251,500 
259,000 
299,000 
283,500 
B 
\ 
3 
4 
5 
6 
7 
8 
9 
Peach 
rirso 
219 
214 
222 
192 
212 
197 
212 
231 
218 
186 
"i9o" 
"194" 
200 
208 
205 
224 
202,500 
214,000 
206,000 
192,000 
203,000 
198,500 
210,000 
218,000 
221,000 
C. 
1 
2 
3 
4 
5 
6 
7 
8 
9 
Chocolate... 
T'STSTS 
107 
118 
96 
106 
108 
123 
102 
124 
103 
104 
99 
99 
96 
119 
124 
97 
123 
121 
1,055,000 
1,085,000 
975,000 
1,010,000 
1,135,000 
1,235,000 
995,000 
1,235,000 
1,120,000 
4 
A (fat, 22.5 percent, gelatin—)... 
1 
2 
3 
4 
5 
6 
7 
8 
9 
Vanilla 
TVV&ST) 
341 
274 
284 
294 
284 
301 
325 
321 
314 
334 
266 
"302" 
270 
303 
331 
329 
33,750,000 
27,000,000 
28,400,000 
29,800,000 
27,700,000 
30,200,000 
32,800,000 
32,500,000 
31,400,000 
B.. 
1 
2 
3 
4 
5 
6 
7 
8 
9 
Peach 
100*000 
321 
270 
386 
278 
367 
354 
431 
470 
434 
310 
305 
372 
305 
356 
357 
466 
31,500,000 
28,750,000 
37,900,000 
29,150,000 
36,150,000 
35,550,000 
44,850,000 
47,000,000 
43,400,000 
C 
1 
2 
3 
4 
5 
6 
S 
9 
Chocolate . . . 
T5W5TJ 
310 
286 
330 
298 
30,400,000 
28,600,000 
33,000,000 
293 
284 
328 
286 
275 
288 
288 
292 
278 
285 
29,050,000 
28,600,000 
31,000,000 
28,200,000 
28,000,000 
