Bacterial Standards for Ice-Cream

Within the last two or three years, the manufacture and consumption of ice-cream in the city of Calcutta have enormously increased. Numerous small and large cafes and restaurants have sprung up, and most of them are preparing and supplying ice-cream to their customers, civil and military. The production of ice-cream by large scale manufacturing companies has gone up tenfold and more, and the ice-cream is also being widely distributed. Knowing as we do that the raw milk available in Calcutta is mostly of poor quality from the bacteriological point of view, and that milk may often be a potent source of pathogenic micro-organisms, the military authorities raised the following questions : (1) What is the. quality of the ice-