In continuing the work being carried out at the Iowa Agricultural Experiment Station on the bacteriology of ice cream, 1, 2, a study has been made of the method of pasteurizing and homogenizing the ice cream mix. This method is at present of some commercial importance and apparently its use is increasing. It enables the factory operators to prepare the mixes at their convenience instead of shortly before freezing and thus seems to offer certain advantages insofar as the operation of the plant is concerned. I t was the object of the work herein reported to study the method from the standpoint of its value in the production of ice cream of a high sanitary quality
