London's Pulse: Medical Officer of Health reports 1848-1972
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Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
Kensington 1959
[Report of the Medical Officer of Health for Kensington Borough]
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- 60 -
milk solids other than fat shall include not
less than 7½ per cent. milk fat and no other
fat (save as may be introduced by the use as an
ingredient of any egg, any flavouring substance
or any emulsifying or stabilising agent) and not
less than 2 per cent, milk solids other than fat.
(ii) Milk Ice, or Milk Ice containing any fruit,
fruit pulp or fruit puree, shall contain not less
than 2½ per cento milk fat and no other fat (save
as may be introduced by the use as an ingredient
of any egg, any flavouring substance or any
emulsifying or stabilising agent) and not less
than 7 per cent. milk solids other than fat.
(iii) "Parev" (kosher) ice shall contain not less
than 10 per cent. fat and no milk fat or other
derivative of milk.
(b) No ice cream of any description shall contain any
artificial sweetener.
The previous requirement that ice cream shall contain not less
than 10 per cent. of sugar has been revoked.
The Labelling Regulations prohibit the labelling, marking or
advertising of ice cream in a manner suggestive of butter, cream, milk, or
anything connected with the dairy interest unless the ice cream contains
no fat other than milk fat (except such as may be introduced by the use as
an ingredient of any egg, flavouring substance, or emulsifying or stabilising
agent), but permit the presence of skimmed milk solids to be declared.
These regulations also provide that, after 30th November, 1959, it will be an
offence to sell under the description "ice cream", any pre-packed ice cream
which contains fat other than milk fat unless it bears on the wrapper or
container a declaration "Contains non-milk fat", or, if appropriate, "Contains
vegetable fat", in type of a prescribed minimum size.
The following table shows the number of samples (l2 ice cream and 7 dairy ice cream) taken during 1959 for chemical analysis compared with those taken in the previous year :-
| 1959 | 1958 | |||
|---|---|---|---|---|
| Number of samples | 19 | 15 | ||
| Variation of fat content per cent | 8.1 to 13.3 | 7.1 to 12.8 | ||
| Variation of non-fat content per cent | 22.6 to 32.1 | 22.7 to 32.3 | ||
| Average fat content per cent | 11.25 | 11.40 | ||
| Average non-fat solids content per cent | 26.44 | 25.95 | ||
The Ice Cream (Heat Treatment etc.,) Regulations, 1959, came into
operation on 27th April, 1959, and revoked the Regulations of 1947 to 1952.
They require that ingredients used in the manufacture of ice cream are to
be pasteurized by one or other of three specified methods, viz.
Method I The mixture shall be raised to and kept at
a temperature of not less than 150°F. for
at least 30 minutes.