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141
In the case of vendors on Hampstead Heath, sampled on a Bank
Holiday, the fat percentage was 21 in one instance and 1 per cent. in
another. Frozen products of this nature should surely not be designated
" ice cream."
That the small manufacturer can produce an excellent article is illustrated
by a comparison of the ice cream made in old fashioned outside
freezers. The chemical differences are as striking as the bacteriological
counts of these two samples which were commented on previously.
Total Solids.
Fat.
Solids not fat.
Shop 1 40.8 per cent. 20.4 per cent. 20.4 per cent.
Shop 2 30.9 per cent. 5.1 per cent. 25.8 per cent.
In (1) the whole of the 20 per cent. of fat was butter fat.
Such wide differences in fat content make it clear that "ice cream" can
be anything from a valuable food stuff, rich in fat, to a poor commodity of
negligible value as a food. The small vendor is the worst offender. He
uses milk, sugar, and a proprietory brand of ice cream powder or a starchy
filler. Skimmed or condensed milk may be used with custard powder;
gelatine is often added.
In marked contrast to this is the ice cream from Shop No. 1 above,
made from milk, sugar, eggs and cream.
Conclusions.
Ice cream consumption has increased a great deal in this country during
recent years, yet, much of the so-called "ice-cream" sold is little more than
frozen custard powder, having a low fat content. From a bacteriological
standpoint it also leaves much to be desired.
The small vendor is the worst offender in both respects.
The laying down of standards of purity, both chemical and bacteriological,
is a matter which merits further consideration in Great Britain.
The popularity of the Counter Freezer and the failure to heat the mix
greatly increases the risk of contamination. It is essential in these cases that
pasteurised milk be used. The ideal to be aimed at is the single large unit
as opposed to a number of small ones. Any sanitary standards required of
the former should also be insisted on in the latter. "Disease is no respector
of size" and where so much ice cream is contaminated the occurrence of an
epidemic from this source is always a possibility.
Strict supervision and control are essential and the small manufacturer
requires education in the arts of cleanliness. By these methods he can produce
a clean product although its value as a food, especially for children,
will not be bettered without the enforcement of certain requirements as to
the nature of the ingredients used, and the minimum fat content,