London's Pulse: Medical Officer of Health reports 1848-1972

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Kensington 1962

[Report of the Medical Officer of Health for Kensington Borough.

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68
(b) No ice cream of any description shall contain any
artificial 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 of sugar has been revoked.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 (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 it is 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 (13 ice cream and 5 dairy ice cream) taken during 1962 for chemical analysis compared with those taken in the previous year:-

19611962
Number of samples2818
Variation of fat content per cent8.6 to 20.38.9 to 14.O
Variation of non-fat content per cent25.O to 35.223.1 to 30.3
Average fat content per cent11.1010.72
Average non-fat solids content per cent27.7026.66

The Ice Cream (Heat Treatment etc.,) Regulations, 1959,
require that ingredients used in the manufacture of ice cream are to
be pasteurised 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 l60°F. for
at least 10 minutes.
Method III The mixture shall be raised to and kept at
a temperature of not less them 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.
After pasteurisation or sterilisation the mixture has to
be reduced to a temperature of not more than 45°F. within 1½ hours
and kept at this temperature until frozen, after which it must be
kept at a temperature not exceeding 28°F. up to the time of being
sold.