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72
Ice Cream
Ice Cream (Heat Treatment, etc. ) Regulations, 1959
Supervision of the Manufacture and Distribution of Ice Cream
During the year 77 visits were paid to ice cream premises and vehicles.
The number of premises registered:-
(a) for manufacture, sale and storage 8
(b) for sale and storage 381
(c) for sale only 156
(d) for storage only 2
547
1. Bacteriological Examination
(a) Ice Cream
One sample of Ice Cream was sent for bacteriological examination and following
Methylene Blue test was placed in Grade I.
(b) Lollies
Number sampled Satisfactory Unsatisfactory
Cream Lollies 2 2 —
Plain Lollies 2 2 —
2. Chemical Examination
Ice Cream 2 2 —
Ice Lollies 2 2 —
The fat content of one sample examined was 12.8%
Milk Samples
1. Bacteriological Examination
Class of
Milk
Results
Phosphatase
Methylene
Blue
Turbidity
Biological
Total
number
of
Samples
Pasteurised
Satisfactory
6
6
—
—
6
Unsatisfactory
—
—
—
—
Sterilised
Satisfactory
—
—
4
—
4
Unsatisfactory
—
—
—
—
Tuberculin
Tested
(Pasteurised)
Satisfactory
7
7
—
—
7
Unsatisfactory
—
—
—
—
Tuberculin
Tested
(Raw Milk)
Satisfactory
—
3
—
—
3
Unsatisfactory
—
—
—
—
TOTAL
20