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Food Standards (Ice-Cream) Order, 1951.—This piece of legislation,
which became effective from 1st March this year, marks a great
step forward in as much as it is the first time a standard has been laid
down for the composition of ice-cream and the Order prescribes the
minimum percentages for fat, sugar and milk solids other than fat.
Latterly, the standards have been modified in the light of shortages
in supply of some of the ingredients but the fact remains that there
is now a legal standard for the composition of ice-cream.
In connection with this commodity, amendments to the existing
heat treatment Regulations were introduced whereby local authorities
may require the use of indicating and recording thermometers
to register mixing and cooling temperatures.
Regulation of Movement of Swine (Amendment) Order 1950.—
This Order, made under the Diseases of Animals Acts 1894/1937
by the Minister of Agriculture and Fisheries, extends to the whole of
Great Britain the 1950 Order which prescribed a scheduled area as
one in which no sale of swine shall be held in any market, fairground
or saleyard unless such sales are authorised by the local authority
and in addition, places restriction on the movement of swine from
any market, fairground, or saleyard or from any collecting centre
used by the Minister of Food or from the premises of any pig dealer.
The Order became effective from 8th January of the current year.
Slaughter of Animals (Amendment) Act, 1951.—Operative from
the first day of October, 1951, this Act which amends the previous
Act of 1933, makes provision for the supply of water and food to
animals in slaughterhouses and knackers' yards and while in
lairages awaiting slaughter. It also amends paragraph 3 of the
Second Schedule to the old Act which deals with the fastening of
the heads of certain animals before stunning.
Other Statutory Instruments were introduced during the year
concerning the abolition of controls over dried eggs, standards for
edible gelatine and meat and fish pastes, etc.
Milk.—Milk consists of approximately 87% of water holding
proteins, sugar and certain salts in solution and having suspended
in it finely divided globules of fat to which the milk owes its whiteness.
This most important food is used in many familiar ways. It
is encountered in many beverages, hot and cold, and is a staple
constituent in numerous food preparations.
Milk, as drawn aseptically from a healthy cow, contains few
bacteria but as it forms an excellent medium for the growth of
organisms every precaution should be taken to prevent its
contamination.