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During the past few years the bacterial content of ice cream has been given considerable attention by sanitary specialists, both from the qualitative and quantitative standpoints. Among the possible factors contributing to the bacterial content of ice cream is gelatin. The use of gelatin in ice cream at first met with strong opposition, due to a popular prejudice based on a misunderstanding of the sanitary quality of this animal product. Although this prejudice has been largely overcome, and gelatin is now almost universally used in the manufacture of ice cream, the idea still prevails in the minds of some that gelatin is a prolific source of contamination in the ice cream mix, and should be used as sparingly as the stability of the product will permit. In view of the small percentage of gelatin used in ice cream, it seemed illogical that it should be of serious consequence from the standpoint of bacterial numbers. Since most ice cream manufacturers use only 0.5 per cent, or even less of gelatin in the mix, it would necessitate a very large number of organisms in the gelatin materially to increase the bacterial count of the mix. A brief review of the literature on the bacterial content of gelatin indicates the correctness of this assumption.

THE EFFECT OF GELATIN ON THE BACTERIAL CONTENT OF ICE CREAM MIX