TADLE. SHOWING BACTERIAL CURVE OF ICE. CREAM AT VARIOUS PERIODS OF STORAGE 
258 
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period. With a decrease in the gas-producing bacteria after the first or second 
week there was also noted a marked decrease in the number of organisms, 
though in many cases these again increase. . 
Fig. 1. — Variations in bacterial content during cold storage of four samples of commercial ice creams (Washington). 
