[Microbiological studies of Eskimo ice cream]

Studied were a total of 86 batches of Eskimo ice-cream and 101 batches of 'cream' ice-cream. It was found that 83.6 per cent of the Eskimo batches were of 0.1 coliform titers and higher, and 16.3 per cent - of 0.01 coliform titers. The total microbial contamination of 86 per cent of the batches reached 50000 g, while that of 13.9 per cent reached 50000 to 180000/g. The colititer with 98 per cent of the batches of 'cream' ice-cream was 0.1 and more 0.1, and with 1.98 per cent only was it 0.01, while the microbial count with 96 per cent of these batches was up to 50000/g, and with 3.9 per cent it was from 50000 to 118000/g. Studied was the quality of the products used to obtain the Eskimo icing. The total microbial content of the surface layer varied from 200 to 46000/g, dropping up to 100-2100/g at storage. The fresh cow sweet cream butter had a colititer above 0.1 and did not contain yeasts and moulds per 0.01/gram of produce. During production, transportation, and storing of the produced frosting the microbial count rose 7 times, on an average, and the colititer dropped from 0.1 up to 0.001. The icing (frosting) used contributed to the rise of the microbial amount from 1.5 to 3.5 times and to the drop of the colititer of the final Eskimo product.