Ice cream
Sir, —Would you please confirm or allay a suspicion I have as to the main constituent of ice cream as sold in shops? I have heard it suggested from two sources that, instead of being primarily made from milk, as is usually assumed, it is made from “edible tallow” or mutton fat obtained from freezing works.—Yours, etc., ARTERY. February 8, 1972. [Mr J. B. Snoad, supervising inspector of health, replies: “The standard for ice cream contained in Regulation 145, Food and Drug Regulations, 1946, requires that ice cream shall contain 10 per cent or more of milk fat and shall not contain any other type of fat. I have no evidence that any breach of this regulation is occurring.”]
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https://paperspast.natlib.govt.nz/newspapers/CHP19720211.2.84.6
Bibliographic details
Press, Volume CXII, Issue 32838, 11 February 1972, Page 8
Word Count
121Ice cream Press, Volume CXII, Issue 32838, 11 February 1972, Page 8
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Acknowledgements
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