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.