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48
Examination of heat-treated milk
215 samples of pasteurised milk and 9 samples of sterilised milk
were submitted for examination during the year and all were found to
be satisfactory.
Icecream—composition
The Food Standards (Icecream) Order, 1953 restored the standard
for icecream which was in force before 7 July, 1952. Icecream must,
therefore, contain not less than 5 percent fat, 10 percent sugar and
7½ percent milk solids other than fat. There are provisos in respect
of icecream containing any fruit, fruit pulp or fruit puree and kosher
ice. The 67 samples submitted to the Public Analyst for analysis were
found to have the composition shown in the appended table:—

Icecream—grading
Icecream is submitted to the Public Health Laboratory for
bacteriological examination. The icecream is graded according to the
time taken to decolorise a dye, methylene blue. The test is a provisional
one and because of the many factors which govern the hygienic quality
of icecream it is recommended officially that judgment should be based
on a series of samples and that too much attention should not be paid
to the result of an individual sample. It is suggested that over a
six-monthly period, at least 50 percent of a vendor's samples should
fall into grade 1,80 percent into grades 1 or 2, not more than 20 percent
into grade 3 and none into grade 4.