London's Pulse: Medical Officer of Health reports 1848-1972
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Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
Sutton and Cheam 1961
[Report of the Medical Officer of Health for Sutton and Cheam]
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The following table shows the average percentage and other details in connection with the samples obtained from individual manufacturers.
| Producers Code | Number of Samples taken | Type of Sample | Average percentage in each grade | ||||
|---|---|---|---|---|---|---|---|
| Wrapped | Loose | Grade 1 | Grade 2 | Grade 3 | Grade 4 | ||
| A | 12 | 12 | - | 100. 00% | - | - | - |
| B | 14 | 14 | - | 100.00% | - | - | - |
| C | 13 | 13 | - | 100.00% | - | - | - |
| D | 12 | 12 | - | 100.00% | - | - | - |
| E X | 9 | - | 9 | 77 78% | 22 22% | - | - |
| F X | 9 | - | 9 | 77 78% | - | 22.22% | - |
| Total | 69 | 51 | 18 | 94.20% | 2. 90% | 2.90% | Nil |
X Denotes locally produced
CHEMICAL SAMPLING OF ICE CREAM
The Food Standards (Ice Cream) Regulations, 1959 came into operation
on the 27th April, 1959 and replaced the Order.pf 1953 . The regulations
prescribe amended standards for ice cream and for "Parev" (kosher) ice
and introduce separate standards for dairy ice cream (or dairy cream ice
or cream ice) and for milk ice
The standards for dairy ice cream and for milk ice provide that they
shall contain no fat other than milk fat except such as may be introduced
by the use of any egg, any flavouring substance or any emulsifying or
stabilising agent.
The requirement in the 1953 Order that ice cream should contain not
less than 10% of sugar is replaced by a provision that no type of ice cream
shall contain any artificial sweetener. Alternative standards are prescribed
for certain descriptions of ice cream containing fruit, fruit pulp or fruit
puree.
The standard of composition for ice cream is as follows
(a) Ice cream shall contain not less than 5% fat and 7/4% milk solids
other than fat.
(b) Ice cream containing any fruit, fruit pulp or fruit puree shall either
conform to (a) above or, alternatively the total content of fat and milk
solids other than fat shall be not less than 12lA% of the whole including
the fruit etc. and such total content of fat and milk solids other than fat
shall include not legs than 7½% fat and 2% milk solids other than fat
(c) Dairy Ice Cream, Dairy Cream Ice, or Cream Ice shall in each case
contain not less than 5% milk fat and no other fat (except as mentioned in
second paragraph above), and not less than 7½% milk solids other than fat.
(d) Milk Ice or Milk Ice containing fruit, fruit pulp or fruit puree shall
contain not less than 2½%$ milk fat and no other fat (save as mentioned in
second paragraph above), and not less than 7% milk solids other than fat
12 samples of locally produced ice cream were submitted to chemical
examination during the year and found to contain constituent percentages
above the prescribed standard, as under
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