THE DETERMINATION" OF BACTERIA IN ICE CREAM. 9 
Table III. — Variation in bacterial counts of 9 samples of ice cream taken from each of 
three 1 -gallon lots which had been held in a cabinet for 11 days. 
Keeping in mind the normal variation in bacterial counts, as indi- 
cated in Table II, we do not believe that the results warrant the con- 
clusion that there is any great uneven distribution of bacteria in ice 
cream, even when held under the extreme conditions of this experiment. 
VARIATION WHEN HELD IN STORAGE. 
In order to determine the effect of cold storage upon the distribu- 
tion of bacteria in ice cream, three 1 -gallon cans were filled with ice 
cream from the same freezer. Of these, one was examined while 
fresh, one was held in cold storage in a hardening room at a plant 
for one month, and the third was similarly held for two months. 
The results of this experiment, recorded in Table IV, show that 
there was no increase in the variation among the samples from each 
gallon lot, even after two months 7 storage. The samples as a whole 
checked remarkably well, showing nothing to indicate any marked 
uneven distribution of bacteria. 
