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all conformed with the standard prescribed by the Food Standards
(Ice Cream) Order, 1953, viz. :—
" 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 above
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 less
than 7½ per cent, fat, 10 per cent, sugar and 2 per cent,
milk solids other than fat;
(ii) " Parev " (Kosher) ice 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."
The results of 70 samples of ice cream submitted for bacteriological
examination are given on page 83.
(b) Premises Manufacturing Preserved Food.
Two new applications were received and approved for registration
of butchers' premises for the manufacture of preserved
food. The following table gives details of premises registered for
this purpose.
Premises on register at 1st January, 1953 80
Premises removed from register during 1953 18
62
Premises registered during 1953 2
Premises on register at 31st December, 1953 64
(ii) Food and Drugs (Milk and Dairies and Artificial Cream)
Act, 1950—Milk and Dairies Regulations, 1949.
These Regulations require local authorities to keep a register
of persons carrying on the trade of milk distributor and of all dairy
premises other than dairy farms in their districts, and make special
provisions relating to the treatment, handling and storage of milk.