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23
Another change in the legislation affecting the manufacture
of ice cream was introduced by the Ice Cream (Heat Treatment
etc.) Amendment Regulations, 1952, and came into operation in
May, 1952. Under these Regulations, it is now permitted to
pasteurise ice cream by the high temperature short time
(H.T.S.T.) method which has for some years been used in the
pasteurisation of milk. The Regulations require that the ice
cream mixture shall be raised to and kept at a temperature of
not less than 175° Fahrenheit for 15 seconds. This is a third
alternative method which may be used for the heat treatment of
ice cream.
After an experimental period of 2½ years, the first Plant for
the H.T.S.T. pasteurisation of ice cream to be used in this
Country under these Regulations was installed in a large Hammersmith
food factory. This Country leads the world in introducing
legislation permitting H.T.S.T. pasteurisation of ice
cream. The United states have permitted some establishments
to employ this process in an experimental nature only, but there
is no doubt that our local plant is the first one, not only in this
Food Inspector Godden beginning his examination of Ice
Cream H.T.S.T. Plant, just installed.