Fifty-four pint samples of a frozen product, defined by Kansas law as ice milk, were examined for sanitary qualities and composition. The average quality of these samples was found to be equal or superior to state and local regulations for ice cream, ice milk, and similar products. Although containing less fat, the large amount of milk solids and low overrun make the caloric value of ice milk almost equal to that of ice cream. The data obtained indicate the use of quality materials, proper sanitation, and care in the manufacture and marketing of this product.

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Author notes

1, 2Contribution No. 271, Department of Bacteriology and No. 203, Department of Dairy Husbandry.

Mr. Richard W. Ripper graduated from Kansas State College, Manhattan, Kansas, in May, 1950, where he received his B.S. degree, with a major in bacteriology. Following graduation he served as a graduate assistant in the Department of Bacteriology and in August, 1951 received the M.S. degree from Kansas State College. For the past year he has been employed as an instructor in bacteriology at Kansas State College, while taking additional work toward a Ph.D.