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Method II The mixture shall be raised to and kept
at a temperature of not less than 160°F.
for at least 10 minutes.
Method III The mixture shall be raised to and kept
at a temperature of not less than 170°F.
for at least 15 seconds.
An alternative method is by sterilisation by raising the mixture
to a temperature of not less than 300°F. for at least 2 seconds.
After pasteurization or sterilisation the mixture has to be reduced
to a temperature of not more than 45°F. within 1½ hours and kept at this
temperature until frozen, after which it must be kept at a temperature not
exceeding 28°F. up to the time of being sold.
There is still no legal bacteriological standard for ice cream. As
in previous years, samples were taken and submitted for examination under
the provisional methylene blue reduction test which is a simple and practical
means for the routine examination of ice cream. The test is not of
sufficient precision to justify its use as a statutory test. The grading
is determined by the length of time taken to decolourize the methylene blue
and it is suggested that if samples consistently fail to reach grades 1 and
2 it would be reasonable to regard this as an indication of defects in
manufacture or handling which warrant further investigation.
During the year twelve samples of ice cream were also taken and
submitted to the methylene blue test. The results axe as follows
Grade
No. of samples
1
2
3
4
2
2
3
5
Premises in the borough where ice cream is manufactured, stored
or sold were frequently inspected during the year and generally were found
to be in a satisfactory condition, having regard to the Ice Cream (Heat
Treatment etc.,) Regulations, 1959.
Condensed Milk
The Condensed Milk Regulations, 1959, made jointly by the Minister
of Agriculture, Fisheries and Food, and the Minister of Health, came into
operation on 26th June, 1959. They substantially re-enact in a
consolidated and revised form the Public Health (Condensed Milk) Regulations,
1923/1953. Certain new provisions have been introduced, the principal
ones being
(a) to provide for the sale of condensed partly
skimmed (half cream) milk labelled "should not
be used for babies except under medical advice."
(b) to define half cream milk as meaning milk which
contains not less than 10.8% of milk solids
including not less than 1.8% of milk fat
(c) to prescribe minimum percentages of milk fat
and milk solids including fat for condensed
partly skimmed (half cream) milk.
During the year ten samples of condensed milk were submitted for
analysis and found to comply with the requirements.