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ICE CREAM (HEAT TREATMENT. etc.) REGULATIONS.
1947 — 1951.
These Regulations control the preparation and subsequent treatment
of ice cream. Ice Cream must be kept at a temperature of not more than
28°F., and if the temperature has risen above 28° F. the ice cream must
be subject to further heat treatment and again kept at a temperature not
exceeding 28°F. A modified Methylene Blue teoL is recommended as a provisional
test of bacterial cleanliness and four grades have been defined.
During 1951, the following samples of ice cream were examined:-
Grade
Wrapped
Taken
from
Bulk
Total
1
28
17
45
2
7
6
13
3
1
6
7
4
4
2
6
Totals
4O
31
71
in addition to the above, nineteen ice lollies were examined,eighteen
of which satisfied Grade I and one of which was placed in Grade 2.
Samples falling within Grade I and 2 are regarded as satisfactory
whilst Grades 3 and 4 indicate carelessness in hygiene at some stage in
the manufacture, handling or storage of the ice cream.It is the practice
in Fulham to investigate when samples—fall within the latter grades.
THE FOOD STANDARDS (ICE CREAM) ORDER. 1951.
Under this Order ice cream (but not water ices or ice lollies) must
contain not less than 5% fat; 10% sugar, and milk solids (other than fat)
7½%. These standards do no apply to ice cream which contains a high proportion
of fruit, fruit pulp or fruit puree or to "Kosher" ices.
During the year under review forty—eight samples of ice cream were
purchased for chemical analysis by the Public Analyst and a summary o f
results is given below:—
Percentage of Fat.
Less than 5%
5% — 7½%
7½% — 10%
Over 10%
No. of Samples.
3
9
26
10