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25
FOOD STANDARDS (ICE CREAM) ORDER, 1951
The above Order came into operation on 1st March, 1951,
and prescribed standards of ice-cream as follows:—
Ice-cream shall contain not less than 5 per cent, fat, 10 per
cent, sugar and 7½ per cent, milk solids other than fat:
Provided that—
(i) ice-cream containing any fruit, fruit pulp or fruit
puree shall either conform to the standard set forth 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 as the case may be and such total content of fat,
sugar and milk solids other than fat shall include not
lesss than 7½ per cent, fat, 10 per cent, sugar and 2 per
cent, milk solids other than fat.
(ii) "Parev" (Kosher) ice-cream sold, offered or exposed
for sale under that description shall contain not less
than 10 per cent, fat and not less than 14 per cent,
sugar, and the standard for ice-cream set forth above
shall not apply to this product.
For the purpose of the standards prescribed above, " sugar "
means sucrose, invert sugar or the solids of any sweetening
material derived from starch, so, however, that no ice-cream
shall contain less than seven per cent. sucrose.
Each reference to any proportion or percentage means that
proportion or percentage by weight.
The standard is not intended to apply to water ices sold as
such, or to " ice lollies."
ICE CREAM (HEAT TREATMENT) (AMENDMENT)
REGULATIONS, 1951
These Regulations appointed March 1st, 1951, as the date
from which local authorities may require the use of
thermometers to indicate and record temperatures to which
ice-cream mixture is subjected in the manufacture of ice-cream.
ICE CREAM
There are 170 ice-cream dealers and 27 manufacturers in this
Borough, an increase of 21 dealers and 1 manufacturer from
last year. Most of the dealers sold only pre-packed ice-cream,
obtained from the large manufacturers.