table: showing bacterial curve of ice cream at various periods of storage: 
264 
well as the decrease of gas production in some and no noticeable difference in 
others, especially No. 1, which showed gas-producing bacteria during the entire 
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. 
Fkj. 1.— Variations in bacterial content during cold storage of four samples of commercial ice creams (Washington). 
