London's Pulse: Medical Officer of Health reports 1848-1972
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Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
Kensington 1960
[Report of the Medical Officer of Health for Kensington Borough]
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68
(iii) "Parev" (kosher) ice shall contain not less
than 10 per cent. fat and no milk fat or other
derivative of milk.
(b) No ice cream of any description shall contain anyartificial sweetener.
The previous requirement that ice cream shall contain not
less than 10 per cent. of sugar has been revoked.
The Labelling Regulations prohibit the labelling, marking
or advertising of ice cream in a manner suggestive of butter, cream,
milk, or anything connected with the dairy interest unless the ice
cream contains no fat other than milk fat (except such as may be
introduced by the use as an ingredient of any egg, flavouring
substance, or emulsifying or stabilising agent), but permit the
presence of skimmed milk solids to be declared. These regulations
also provide that, after 30th November, 1959, it will be an offence
to sell under the description "ice cream", any pre-packed ice cream
which contains fat other than milk fat unless it bears on the
wrapper or container a declaration "Contains non-milk fat", or,
if appropriate, "Contains vegetable fat", in type of a prescribed
minimum size.
The following table shows the number of samples (16 ice cream and 2 dairy ice cream) taken during 1960 for chemical analysis compared with those taken in the previous year:-
| 1959 | 1960 | |
|---|---|---|
| Number of samples | 19 | 18 |
| Variation of fat content per cent | 8.1 to 13.3 | 8.3 to 12.3 |
| Variation of non-fat content per cent | 22.6 to 32.1 | 22.5 to 32.3 |
| Average fat content per cent | 11.25 | 10.51 |
| Average non-fat solids content per cent | 26.44 | 26.56 |
The Ice Cream (Heat Treatment etc.,) Regulations, 1959,
came into operation on 27th April, 1959, and revoked the Regulations
of 1947 to 1952. They require that ingredients used in the manufacture of ice cream are to be pasteurized by one or other of three
specified methods, viz:-
Method I The mixture shall be raised to and kept at
a temperature of not less than 150°F. for
at least 30 minutes.
Method II The mixture shall be raised to and kept at
a temperature of not less than 160°F. for
at least 10 minutes.
Method III The mixture shall be raised to and kept at
a temperature of not less than 170°F. for
at least 15 seconds.
An alternative method is by sterilisation by raising the
mixture to a temperature of not less than 300°F. for at least
2 seconds.