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(iii) Dairy icecream, dairy cream ice or cream ice must conform to
whichever of the above standards is appropriate and must not
contain any fat other than milk fat (except fat introduced by
the use as ingredients of egg, flavouring substances or
emulsifying or stabilising agents).
(iv) Milk ice (including milk ice containing fruit, fruit pulp or
fruit puree) must contain not less than 2½ percent milk fat
and no other fat (except fat introduced by the use as ingredients
of egg, flavouring substances, or emulsifying or stabilising
agents), and not less than 7 percent M.S.N.F.
(v) 'Parev' (kosher) ice must contain not less than 10 percent
fat and no milk fat or other derivative of milk.
(vi) The use of any artificial sweetener is forbidden in all these
products.
Icecream — grading
Icecream is submitted to the Public Health Laboratory for bacteriological
examination. The icecream is graded according to the time taken
to decolorise a dye, methylene blue. The test is a provisional one and
because of the many factors which govern the hygienic quality of icecream
it is recommended officially that judgment should be based on a
series of samples and that too much attention should not be paid to the
result of an individual sample. It is suggested that over a six-monthly
period, at least 50 percent of a vendor's samples should fall into grade 1,
80 percent into grades 1 or 2, not more than 20 percent into grade 3 and
none into grade 4.
During the year 150 samples of icecream were submitted 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.
Adulteration of food
The number of samples taken during the year under the Food and
Drugs Act was 587; of these, 61 were formal and 526 informal. After
examination the public analyst reported that 8 of the formal samples
and 18 of the informal samples were adulterated or below standard;
the percentage of adulteration amounted to 13.1 in the formal samples,
3.4 in the informal samples, and to 4.4 of all the samples submitted,
compared with nil in the previous year.