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135
The advent of the electrically operated counter-freezer in which the mix
is not heated has considerably increased the risks of contamination. There
are a number of counter-freezers of this type in Hampstead.
In large scale manufacture the mix is usually heated for a variable
period in a large vat and is either run off from a tap or transferred by a
pipe to the freezing receptacle. There is one fairly large scale manufactory
in this Borough which will be referred to later. Ice Cream manufactured
by the well-known firms is sold by itinerant vendors; it is also sold in a
number of shops and restaurants. It is wrapped at the manufactory and
kept in the shops in refrigerators supplied by the producers. Many small
shop-keepers who formerly made their own ice cream now adopt the latter
method. Such a practice should be encouraged, for it is much easier to
keep one or two large factories under strict observation than it is to supervise
a large number of small manufacturers. Further, the reputable firms
have up-to-date machinery and sanitary premises, with adequate facilities
for steam sterilisation—a state of affairs which is conducive to the preparation
of a product of a purity which could not be obtainable in the back
yard. The wrapping also minimises the risk of subsequent contamination.
The chemical composition of ice cream varies within very wide limits.
On the one hand it may be a nutritious product made of butter, eggs and
cream, on the other, an article of almost negligible food value composed of
a little milk and starchy ice cream powders. "Ice Cream" is accordingly
difficult to define. The New York Department of Health Sanitary Code
states that: —
"Ice Cream shall be taken to mean and include the pure, clean and
wholesome frozen product or mixture made from milk products
sweetened with sugar and with or without the use of eggs, harmless
flavouring or colouring, added stabiliser composed of wholesome, edible
material and which contains not less than 10 per cent, by weight of milk
fat and not less than 18 per cent. by weight of milk solids."
Chemical standards have been fixed in most of the States of the U.S.A.
and in other parts of the world. The minimum allowable percentage of
fat averages about 8 per cent.
In Tasmania a minimum of 10 per cent. of butter fat in the form of
cream is required. Canada and Northern Ireland have adopted 7 per cent.
and 5 per cent. respectively, as the least amount of butter fat, whilst the
Sanitary Code of New York City stipulates that there shall be present not
less than 10 per cent. of milk fat and 18 per cent. of milk solids. Ice cream
manufacturers who are members of the Ice Cream Association of Great
Brtiain have decided on a minimum figure of 8 per cent. of fat and 10 per
cent. of milk solids not fat.
The U.S.A. Federal Fat Standard is 14 per cent., but this does not
appear to be rigidly enforced. Each State has its own legislation on this