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CREAM
Analysis of eight informal samples of cream showed four double
cream samples to contain an average of 51.5% milk fat and four single
cream samples a satisfactory average of 22.4% 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 Cre(am (Beat Treatment ejtc.) Regulations, 1959
Food Standards (Ice Cream) Regulations, 1959
Registrations:
During the year seven applications for the registration of premises for
the sale and storage of ice cream were received and granted.
At the end of 1962 a total of one hundred and seventy-seven premises
had been registered for the sale of ice cream in accordance with Section
16 of the Food & Drugs Act, 1955, and on two of these premises ice cream
could be manufactured.
BACTERIOLOGICAL SAMPLING OF ICE CREAM
During the year seventy-five samples of ice cream were obtained for
bacteriological examination and provisional grading.

The following table shows the average percentage and other details
in connection with the samples obtained from individual manufacturers:-
30