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138
In the second case the mixture, which was not boiled, was prepared in
the kitchen, which was dirty. Little attention was paid to the proper cleanliness
of the utensils used. Even when the old method of manufacture is
in vogue a satisfactory product is possible if the producer is scrupulously
clean and conscientious.

The effect of visiting the small producer and impressing upon him the
importance of cleanliness and sterilisation is shewn by the following figures.
He was generally anxious to co-operate. The results refer to ice cream
manufactured in Counter freezers without any previous heating of the mix.
First Sample
No. of bacteria per c.c.
Final Sample
No. of bacteria per c.c.
Shop A 528,000. 208,000.
B. Coli in 001 c.c. No B. Coli.
Shop B 3,000,000. 5,000.
B. Coli in 01 c.c. No B. Coli.
Shop C 299,000. 6,000.
B. Coli in 01 c.c. No B. Coli.
Shop D 164,000. 80,000.
B. Coli in .01 c.c. No B. Coli.
Before the final satisfactory results were obtained it was often necessary
to make frequent visits and take many intermediate samples.
A number of samples of milk used for ice cream making were also
examined; with two exceptions the results were good. Where the mix is
not pasteurised it is essential that pasteurised milk should be used. Milk
taken from an open churn in a small restaurant where ice cream was made,
which was proved to be unfit for consumption, was found to contain B.
Coli. The milk was sold as "pasteurised," but it was two days old, and the
churn (kept in the kitchen) was uncovered. A sample of milk supplied to
this shop was sampled on delivery the following day and was found to be
quite satisfactory.
The milk used by a vendor who made his ice cream in a counter freezer
was found to have a very high bacterial content, and B. Coli were present.
Despite the greatest care in the preparation of his ice cream, he could not