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48
In addition, the following samples of heat-treated milk were submitted
to the laboratory for bacteriological examination:—

Icecream — grading
During the year 34 samples of icecream were submitted to the
laboratory for bacteriological examination with the following results

In general grades I and II are satisfactory, while grades III and IV
may indicate some defect in manufacture, handling or storage. Such
cases are followed up and advice is given.
Icecream — composition
Under the Food Standards (Icecream) Order, 1951, the standards
laid down for icecream are not less than 5 percent fat, 10 percent sugar*
and 1½ percent milk solids other than fat. There are provisos in respect
of icecream containing fruit, fruit pulp or fruit puree and kosher ice.
The 39 samples submitted for analysis from the borough were found to
have the composition shown in the appended table:—