142 MAINE AGRICULTURAL EXPLRIMENT STATION. I914. 



case of the ice creams within one and one-half per cent of the 

 standard it was recommended that the dealers and makers be 

 warned. In the cases in which there was a serious falling off 

 it was recommended that hearings be appointed and the cases 

 fully iiivestigated. 



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 les's than fourteen (14) per 

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

 healthful food constituents m^ay be added to 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, sugar, 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 nut 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 rooms, etc., if it is desired to sell frozen 

 products that do not conform to the standards for ice eream, 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 above." 



"The standard for cream in the State of Maine is fixed by statute at 

 eighteen per cent of milk fat. It is unlawful to sell any article as 

 cream that carries less than this amount of milk fat." 



