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51
factory, the ice cream is not handled from the time the mixture is originally made
until it is filled into cartons. Nevertheless, the personal factor is important even in
such a plant by reason of the necessary cleansing of the machinery which must be
carried out.
Choc-ices are slightly more liable to contamination than block ices or ice cream
in cartons, since it does not appear to be practicable at present to make this product
without a certain amount of handling.
The final outcome of this particular investigation, typical of others, was that
with a little more thought in connection with the cleansing process of the equipment,
a product was ultimately obtained of a satisfactory standard.
During the year 922 visits were paid to ice cream premises.

Bacteriological Examination.
289 samples of ice cream were sent for bacteriological examination.

Samples graded in 1 and 11 of the Methylene Blue Test are considered satisfactory
but samples graded in III and IV unsatisfactory.
The remaining two samples were satisfactory.
In addition 34 samples of Ice Lollies were examined bacteriologically, one of
which was reported to be unsatisfactory.
/
Chemical Examination.
54 samples of Ice Cream were submitted for chemical analysis, none of which
was reported to be unsatisfactory. The fat contents of these samples were as
follows :—

18 Ice Lolly samples were also submitted for chemical analysis and no objection
could be taken to the results obtained.