CHAPTER XIII

BACTERIA IN RELATION TO ICE-CREAM 170-182

Sources of bacteria in ice-cream, 133; The effect of freezing and hardening on the bacterial count, 134; Types of organisms in ice-cream, 135; The total-acid groups, 136; The inert group, 137; The alkali group, 138; The peptonizing group, 139; Colon Bacilli in ice-cream, 140; Difficulties in studying the bacteriology of ice-cream, 141.