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47
Ingredients used in the manufacture of ice cream are to be pasteurised or
sterilised and thereafter kept at low temperature until the freezing process is begun.
As before, ice cream which has been allowed to reach a temperature exceeding 28°F must
be heat treated again before sale.
Exempted from the heat treatment requirements are water ices and ice lollies that
are mixed before freezing and have a pH value of 4.5 or less.
During the year, the trend towards the exclusive sale of wrapped ices continued.
Routine sampling has been carried out, and it is pleasing to report that every sample
has reached the highest grade of cleanliness prescribed under the Regulations.

All samples reported in Grade 1.
The Food Standards (Ice Cream) Regulations, 1959
These Regulations came into operation on the 27th April, 1959, and revoked and
replaced the Pood Standards (Ice Cream) Order, 1953.
The Regulations prescribe amended standards for ice cream and for "Parev" (kosher)
ice and introduce separate standards for dairy ice cream and for milk ice. The
requirement that ice cream should contain not less than 10% of sugar is replaced by a
Drovision that no type of ice cream shall contain any artificial sweetener.
The standard of composition briefly stated is as follows:-
Ice Cream. Shall contain not less than 5% fat and 7½% milk solids other than
fat. (Where ice cream contains any fruit, fruit pulp, etc. the total fat and
milk solids other than fat shall be not less than 12½% of the whole).
Dairy Ice Cream. Shall contain not less than 5% milk fat and no other fat and
not less than 7½% milk solids other than fat. (Where dairy ice cream contains
any fruit, fruit pulp, etc. the total content of milk fat and milk solids other
than fat, shall be not less than 12½% of the whole).
to ilk Ice (or milk ice containing any fruit, fruit pulp, etc.) shall contain not
less than 2½% of milk fat and no other fat and not less than 7% milk solids other
than fat.
"Parev" or kosher ice shall contain not less than 10% fat and no milk fat or
other derivative of milk.

In no case did a sample fall below minimum requirements.