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60
The Food Standards (Ice-Cream) Regulations, 1959
These Regulations prescribe standards for ice-cream and introduce separate
standards for "dairy ice-cream" (or "dairy cream ice" or "cream ice").
The Labelling of Food (Amendment) Regulations, 1959, 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 of ice-cream taken during 1972
for chemical analysis compared with those taken in the previous year:
1972
1971
Number of samples
7
20
Percentage range of fat content
5.8 to 8.9
4.9 to 13.3
Percentage range of non-fat content
17.3 to 27.2
20.2 to 38.4
Average fat content per cent
7.52
8.27
Average non-fat content per cent
23.72
25.72
The Ice-Cream (Heat Treatment, etc.) Regulations, 1959, require that ingredients
used in the manufacture of ice-cream be pasteurised or sterilised.
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 decolourise 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, twenty-two samples of ice-cream were taken and submitted to the
methylene blue test. The results were as follows:
Grade Number of samples
1 8
2 3
3 7
4 4
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.
The Liquid Egg (Pasteurisation) Regulations, 1963
These Regulations require the pasteurisation of liquid egg to be used in food
intended for sale for human consumption, other than egg broken out on the food
manufacturers' premises and used within twenty-four hours. The Regulations prescribe the
method of pasteurisation and the test to be satisfied.
There are no egg pasteurisation plants in the borough and it was not found necessary
during the year to take any samples of liquid egg in accordance with these Regulations.