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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 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 heating the
mixture to a temperature of not less than 300°F. for at least two
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°P. up to the time of being sold.
There is still no legal bacteriological standard for ice
cream. As in previous years, samples were taken and submitted for
examination under the provisional methylene blue reduction test, which
is a simple and practical means for the routine examination of ice
cream. The test is not of sufficient precision to justify its use as
a statutory test. The grading is determined by the length of time
taken to decolourize the methylene blue, and it is suggested that if
samples consistently fail to reach grades 1 and 2 it would be reasonable
to regard this as an indication of defects in manufacture or
handling which warrant further investigation.
During the year 25 samples of ice cream were also taken and
submitted to the methylene blue test. The results are as follows:-
Grade
No. of samples
1
2
3
4
5
4
8
8
Premises in the borough where ice cream is manufactured,
stored or sold, were frequently inspected during the year and generally
were found to be in a satisfactory condition, having regard
to the Ice Cream (Heat Treatment etc.) Regulations, 1959.
Condensed Milk
During the year 18 samples of condensed milk were submitted
for analysis and found to comply with the requirements of the
Condensed Milk Regulations, 1959•
General
There are no abattoirs or slaughterhouses in the borough,
and no killing of animals for human consumption is carried out.