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50
Ice Cream (Heat Treatment, etc.) Regulations, 1959
Ingredients used in the manufacture of ice cream are required to be pasteurised or sterilised
and thereafter kept at low temperature until the freezing process is begun.Ice cream which has been
allowed to reach a temperature exceeding 28ºF must be heat treated again before sale.
Exempted from the heat treatment requirements are water ices and ice lollies that are mixed
before freezing and have a pH value of 4.5 or less.
Routine sampling has been carried out, and it is pleasing to report that most samples reach
the highest grade of cleanliness prescribed under the Regulations.
23 samples of ice cream were taken, with results as under:-
Grade 1 -9; Grade 2- 4; Grade 3-6; Grade 4- 4;
The Food Standards (Ice Cream) Regulations, 1959
The Regulations prescribe standards for ice cream and for 'Parev' (kosher) ice and separate
standards for dairy ice cream and for milk ice. No type of ice cream shall contain any artificial
sweeten er.
The standard of composition briefly stated is as follows:-
Ice Cream. Shall contain not less than 5% fat and 7½% milk solids other than fat. (Where ice
cream contains any fruit, fruit pulp, etc. the total fat and milk solids other than fat shall be
not less than 12½% of the whole).
Dairy Ice Cream. Shall contain not less than 5% milk fat and no other fat, and not less than
7½% milk solids other than fat. (Where dairy ice cream contains any fruit, fruit pulp, etc. the
total content of milk fat and milk solids other than fat, shall be not less than 12½% of the
whole).
Milk Ice (or milk ice containing any fruit, fruit pulp, etc.) shall contain not less than 2½% of
milk fat and no other fat and not less than 7% milk solids other than fat.
'Parev' or kosher iceshall contain not less than 10% fat and no milk fat or other derivative of
milk.

FOOD AND DRUGS SAMPLING
26 complaints were received from members of the public regarding food, and these were fully
investigated.