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(55)
THE FOOD STANDARDS (ICE CREAM) ORDER, 1951.
Under this order, which came into operation on 1st March, 1951, 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%.
The standards do not apply to ice cream which contains a high
percentage of fruit, fruit pulp or fruit puree or to "Kosher" ices.
Owing to a shortage, milk powder and fats could not be allocated to
ice cream manufacturers at the same rate as in 1951 and in order to avoid
reduction in the supply of ice cream, the Minister of Foal found it
necessary to modify the standard for ice cream which was introduced in
March 1951 and is detailed above.
It was therefore decided to reduce the minimum fat content from 5%
to 4% and the minimum non-fat milk solids content from 7½% to 5%, and
these revised standards were laid down in:-
THE FOOD STANDARS (ICE CREAM) (AMENDMENT) ORDER 1952.
which became operative on 7th July, 1952.

The average composition of all samples was 8.5% fat.