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65
Icecream — grading
During the year 21 samples of icecream were submitted to the
laboratory for bacteriological examination with the following results:—

In general grades I and II are satisfactory, while grades III and IV
may indicate some defect in manufacture, handling or storage. Such
cases are followed up and advice is given.
Icecream — composition
Under the Food Standards (Icecream) (Amendment) Order, 1952,
the standards laid down for icecream are not less than 4 percent fat,
10 percent sugar* and 5 percent milk solids other than fat. There
are provisos in respect of icecream containing fruit, fruit pulp or fruit
puree, and kosher ice. The 33 samples submitted for analysis from
the borough were found to have the composition shown in the appended
table:—