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48
ICE CREAM.
Ice Cream (Heat Treatment, etc.) Regulations, 1947-51.
Supervision of the Manufacture and Distribution of Ice-Cream.
On March 1st of this year, the Ice Cream (Heat Treatment, etc.) Amendment
Regulations, 1951, came into force by virtue of which the installation of thermometers
as required by Regulation 3 (b) (iv) became obligatory. This is a welcome addition
to the previous existing requirements, the implementation of which should prove
of great assistance to the manufacturers of ice cream and to the Inspectors concerned
in ensuring that a satisfactory product is distributed.
The Council is now able to require such indicating and recording thermometers
as it is considered requisite for indicating and recording the temperatures to or at
which the mixture is raised, kept or reduced, and the records of any such thermometers
are required to be preserved for a period of not less than one month.
Another welcome addition is the Food Standards (Ice-Cream) Order, 1951,
which also became operative on 1st March. This Order provides that Ice Cream
shall not contain less than 5 per cent. fat, 10 per cent. sugar and 7½ per cent. milk
solids other than fat. Ice cream containing any fruit, fruit pulp or fruit puree
shall either conform to the standard aforementioned or, alternatively, the total
content of fat, sugar and milk solids other than fat shall be not less than 25 per cent.
of the ice cream, including the fruit, fruit pulp or fruit puree, and such a total content
of fat, sugar and milk solids other than fat shall include not less than 1½ per cent.
fat, 10 per cent. sugar and 2 per cent. milk solids other than fat. The Minister of
Food states that it is intended that the standard shall apply to any products
(including those supplied in catering establishments) which are sold as "ice cream"
or "ices" including products where either of these descriptions is qualified by the
mention of a flavour, such as "coffee ice." The standard is not intended to apply
to water ices sold as such, or to " ice lollies."
The Minister, however, regards the standard as an interim one which he proposes
progressively to improve as supplies of ingredients become more plentiful. From
samples taken subsequent to the Order coming into force, it has been observed that
much of the ice cream sold in the Borough is above the standards prescribed in
the Order.

Bacteriological Examination.
135 samples of ice cream were sent for bacteriological examination.