A comparative study of the bacterial content of vanilla and chocolate ice cream from two Indianapolis producers

The wide use of ice cream and its high susceptibility to bacterial contamination have stimulated many investigations to determine the extent, the nature and the cause of such contamination and the means of preventing or minimizing it. Inasmuch as the types of organisms are found in ice cream are generally the same as those found in milk or cream, the methods of investigation are basically alike. These methods involve the use of agar plate cultures, direct microscopic observations and biochemical tests. The first two of these techniques were used in this study