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Out of a total of 264 samples taken, 48 (18.2 per cent.) failed
to reach a satisfactory standard of bacterial purity.
In all cases after the results of sampling are known, the
vendors and/or manufacturers are made aware of the results, and
where the Gradings are 3 or 4, then a visit is made, methods of
service or manufacture are investigated, faults rectified and
further samples taken.
CHEMICAL EXAMINATIONS OF ICE CREAM.
Fifty samples were taken during the year. Whilst there is
no standard for the chemical composition of ice cream, the
Ministry of Food allot a little more sugar and fat to those
manufacturers who undertake not to allow the fat content of their
ice cream to fall below 21 per cent. It was emphasised by the
Ministry of Food that this did not mean the introduction of a
2½ per cent, fat content standard for ice cream. In none of the
samples did the fat content fall below this figure, the range being
as follows:—
2½ to 5% 11
5% to 7½ 16
7½ to 10% 17
Over 10% 6