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CREAM
Analysis of eleven informal samples of cream showed three double
cream samples to contain an average of 49.93% milk fat and eight single
cream samples a satisfactory average of 23.7% 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 five applications for the registration of premises for
the sale and storage of ice cream were received and granted.
At the end of 1963 a total of one hundred and eighty five premises
had been registered for the sale of ice cream in accordance with Section 16
of the Food & Drugs Act, 1955, and on three of these premises ice cream
could be manufactured.
BACTERIOLOGICAL SAMPLING OF ICE CREAM
During the year sixty-eight samples of ice cream were obtained for
bacteriological examination and provisional grading.