14 Maine: agricui^turai, experiment station. 1914. 



It is gratifying to report that most of the makers, and par- 

 ticularly the large manufacturers, are putting out a good grade 

 of ice cream. It is doubtful if in any other State the ice cream 

 situation is, on the w'hole, as satisfactory as it is in Maine. 



Standards. 



In considering this report it should be kept in mind that the 

 standard for ice cream is as follows : 



"Ice cream is a frozen product made from cream and sugar, with or 

 without a natural flavoring, and contains not less than fourteen (14) per 

 cent of milk fat. A limited amount of gelatine, starch, eggs, or other 

 healthful food constituents may be added ito ice cream without statement 

 of fact, and such goods may be called ice cream provided the required 

 per cent of milk fat is maintained. If imitation flavoring materials are 

 used, the label must state that fact, as in the case of imitation extracts." 



"Fruit ice cream is a frozen product made from cream, siigar, and 

 sound, clean, mature fruits, and contains not less than twelve (12) per 

 cent of milk fat." 



"Nut ice cream is a frozen product made from cream, sugar, and 

 sound, nonrancid nuts, and contains not less than twelve (12) per cent 

 of milk fat." 



"Imitation ice cream. Frozen products which contain less milk fat 

 than the standards require, cannot be lawfully sold as ice cream and the 

 word cream cannot be lawfully used upon the labels or in any way in 

 connection with such goods, unless it is qualified by some such words as 

 'imitation' or 'substitute.' Thus a frozen product similar to ice cream 

 or fruit or n-ut ice cream, except that it carries less milk fat than the 

 standards may be lawfully labeled 'Imitation ice cream,' or 'Ice cream 

 substitute.' If an imitation ice cream contains imitation flavoring matter, 

 this fact must be plainly stated on the label." 



"At soda fountains, ice cream room.s, etc., if it is desired to sell frozen 

 products that do not conform to the standards for ice cream, conspicu- 

 ous signs showing exactly what is being served must be displayed and 

 orders for ice cream can not be lawfully filled by serving substitutes 

 without explaining what they are." 



"The regulation relative to ice cream and ice cream substitutes applies 

 equally to hotels and restaurants. All statements upon bills of fare, etc., 

 must be in accord with the albove." 



As in previous years it was found that in some cases low 

 grade ice cream was caused by using low grade cream in its 

 manufacture. People who make ice cream for sale should be 

 careful to obtain a written guaranty from the person from whom 

 they buy their cream certifying that such will be according to 

 a certain strength, for in this way only can the manufacturer be 

 sure of getting a uniform material. 



