View report page

- 51 -
Month
Number of
samples taken
Average
Percentages
Milk Fats
Non-fat
Solids
January
1
3.65
8.55
February
3
3.66
8.55
March
1
3.70
8.55
April
6
3.47
8.50
May
5
3.50
8.71
June
2
3.52
8.67
July
6
3.60
8.63
August
1
3.50
8.30
September
3
3.78
8.66
October
7
3.87
8.67
November
6
3.92
8.66
December
7
3.87
8.63
Average for the whole year
3.67
8.60
Legal minimum standard
3.00
8.50
Ice-cream.
The Food Standards (Ice-cream) Regulations, 1959, prescribe standards
for ice-cream and introduce separate standards for "dairy ice-cream" (or
"dairy cream ice" or "cream ice") and for "milk ice".
The Labelling of Food (Amendment) Regulations, 1959. prohibit the
labelling, marking or advertising of ice-cream in a manner suggestive ofr
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 of ice-cream taken
during 1968 for chemical analysis compared with those taken in the
previous year:-
Number of samples
1967
1968
15
17
Variation of fat content per cent
6.0 to 12.7
5.3 to 11.2
Variation of non-fat content per cent
20.6 to 28.1
21.0 to 28.3
Average fat content per cent
7.086
8.3
Average non-fat content per cent
24.86
25.5
The Ice-cream (Heat Treatment, etc.) Regulations, 1959, require that
ingredients used in the manufacture of ice-cream be pasteurised or
sterilised.