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 1963
[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 g.'ade | ||||
|---|---|---|---|---|---|---|---|
| Wrapped | Loose | Grade 1 | Grade 2 | Grade 3 | Grade 4 | ||
| A | 16 | 9 | 7 | 100.00% | – | – | – |
| B | 14 | 12 | 2 | 92.85% | 7.15% | – | – |
| C | 5 | 5 | – | 100.00% | – | – | – |
| D | 7 | 7 | – | 100.00% | – | – | – |
| E(X) | 11 | – | 11 | 72.73% | 18.18% | 9.09% | – |
| F(X) | 11 | – | 11 | 81.82% | 9.09% | 9.09% | – |
| G | 2 | 2 | – | 100.00% | – | – | – |
| H(XX) | 2 | – | 2 | 100.00% | – | – | – |
| Total | 68 | 35 | 33 | 91.18% | 5.88% | 2.94% | |
(X) Denotes locally produced
(XX) Denotes Soft Ice Cream Manufactured.
CHEMICAL SAMPLING OF ICE CREAM
The Food Standards (Ice Cream) Regulations, 1959 came into
operation on the 27th April, 1959, andreplaced the Order of 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
12½% of the whole including the fruit etc. and such total
content of fat and milk solids other than fat shall include
not less 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.
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