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CREAM
Analysis of five informal samples of cream showed three double cream
samples to contain an average of 49.26% milk fat and two single cream
samples a satisfactory average of 21.4% milk fat
The minimum standards in relation to cream are as follows:'double
cream' not less than 48% by weight of milk fat; and 'other creams'
described as single cream, pouring cream, coffee cream, fruit cream, or as
any other description of cream - not less than 18% by weight of milk fat.
ICE CREAM
Food and Drugs Act, 1955
Ice Cream (Heat Treatment etc.) Regulations, 1959
Food Standards (Ice Cream) Regulations, 1959
Registrations
During the year sixteen applications for the registration of premises
for the sale and storage of ice cream were received and granted.
At the end of 1961 a total of one hundred and seventy-five premises
had been registered for the sale of ice cream in accordance with Section
16 of the Food and Drugs Act, 1955, and on two of these premises ice
cream could be manufactured,
BACTERIOLOGICAL SAMPLING OF ICE CREAM
During the year sixty-nine samples of ice cream were obtained for
bacteriological examination and provisional grading.

It is most gratifying to record that 97.1% of the samples were placed
in Grades 1 and 2, 2.9% in Grade 3 and none in Grade 4
The following table shows the average percentage and other details in
connection with the samples obtained from individual manufacturers.
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