U.S. adopts standards for ice cream
NEW YORK, N.Y. - Ef- and label that ice cream with
9 -tive now, ice cream an identifying USDA sym
manufacturers can start bol, according to Secretary
using a U.S. Department of of Agriculture Bob
Agriculture standard of Bergland.
composition for ice cream Secretary Bergland also
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said USDA wants to know if
consumers are interested in
a grading system that will
reflect not only the
ingredients used in ice
cream but its quality as well.
Use of the new com
position standard and
symbol is voluntary.
Manufacturers who want to
label their ice cream with
the USDA symbol can do so
if: the ice cream
manufacturing plant is a
USDA approved plant; the
dairy ingredients used come
from a USDA approved
plant; the ice cream is
produced according to the
USDA standard of com
position under continuous
inspection by USDA dairy
inspectors.
The symbol will be a
rectangular box containing
the words, “Meets USDA
Ingiedicnt Standard for Ice
Cream ”
The USDA standard of
composition and symbol
were mandated by Congress
in the Food and Agriculture
Act of 1977, so that con
sumers could distinguish
between ice cream as it has
been made traditionally and
ice cream containing
unlimited amounts of whey
and caseinates. Ice cream
made according to the USDA
standard of composition will
be of the traditional recipe
Under the USDA standard,
ice cream must: contain at
least 1.6 pounds of total
solids per gallon, and weigh
at least 4.5 pounds per
gallon; contain at least 20
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per cent total milk solids,
constituted of at least 10 per
cent milk fat and at least six
per cent milk-sohds-not-fat.
Whey, by weight, can be no
more than 25 per cent of the
milk-solids-not-fat. (Milk-s
-olids-not-fat consist mostly
of protein)
Secretary Bergland ex
plained that this is a
minimum standard that
reflects only the kinds of
ingredients that can be used.
Ice cream can be produced
in a wide range of quality
above this minimum, he
said. That is why USDA
wants to know if consumers
want grade standards and a
grading system that would
indicate quality charac
teristics of ice cream.
Officials of USDA’s Food
Safety and Quality Service
noted that—because
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Congress directed USDA to
adopt the new standard of
composition by October 29-it
is being established without
an opportunity for public
comment. However, FSQS
officials are requesting that
anyone who can suggest
improved methods of im
plementing the new stan
dard submit substantiating
facts and data.
FSQS is requiring con
tinuous inspection during the
manufacture of ice cream
because there is no test
which can be made on
finished ice cream to
determine the source of milk
protein. The continuous
inspection service is
provided for a fee, and
plants must meet USDA
sanitary requirements.
Comments and
suggestions on this method
and on alternative methods
of assuring compliance with
the new standard of com
position should be sent in
duplicate to the Hearing
Clerk, Rm. 1077-S, USDA
Washington, D.C., 20250 by
Jan. 1,1978.
Consumers and all other
interested parties are asked
to send comments to the
same address by Jan. 1,1978
on whether or not and why
they think U.S. grade
standards and a grading
system for ice cream would
be useful to them.
The standard of com
position for ice cream and
regulations governing use of
the USDA symbol were
published in the Oct. 28
Federal Register. For copies
of the standard and
regulations, contact the
Poultry and Dairy Quality
Division, FSQS, USDA,
Washington, D.C., 20250.
Making Tea
When making tea. allow
tea leaves and water to stand
undisturbed for three-to-five
minutes Don’t judge tea
strength by the color, rely on
the timing
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