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25
ICE CREAM (HEAT TREATMENT, ETC.) (AMENDMENT)
REGULATIONS, 1952
These Regulations provide for a third method of heat treatment
of ice cream mixture as alternative to the two existing
methods prescribed by the 1947-51 Regulations.
ICE CREAM
There are 182 ice-cream dealers and 22 manufacturers in this
Borough, an increase of 12 dealers, and a decrease of 5 manufacturers
since last year. Most of the dealers sold only prepacked
ice-cream, obtained from the large manufacturers.
During the year 69 samples of ice-cream were taken with
the following results:—
35 samples, Grade I.
15 samples, Grade II.
9 samples, Grade III.
10 samples, Grade IV,
In addition:
27 samples were chemically examined for compliance with the
prescribed standards of composition of ice-cream. Two of these
samples did not contain the requisite amount of fat and the
vendors were cautioned. Samples subsequently taken at the
premises were satisfactory.
Periodical visits were made to all premises. A "Code of
Standards" was sent to each new dealer and inspections were
carried out before the registration of any new premises to ensure
that they were satisfactory and all requirements fully understood.
Copies of the Public Analyst's reports on samples taken were
forwarded to the vendors concerned. In the case of Grade III
and IV samples, special investigations were made at the premises
in an effort to detect some fault which may have caused the
unsatisfactory gradings.
FOOD STANDARDS (ICE-CREAM) (AMENDMENT)
ORDER, 1952
This Order came into operation in July, 1952; it amends the
Food Standards (Ice-Cream) Order, 1951, and reduces, from
7th July, 1952, the minimum quantity of fat and milk solids
other than fat required to be contained in ice-cream.
The modified standard became necessary in order to avoid a
reduction in the supply of ice-cream, as owing to shortages milk
powder and fats could not be allocated to ice-cream manufacturers
at the same rate as in 1951.