Standard 2.5.6
Ice Cream
Purpose
This Standard defines the term ‘ice cream’ and contains a specific compositional requirement for the product. Processing requirements for ice cream are contained in Standard 1.6.2.
Table of Provisions
1 Interpretation
2 Composition
3 Processing of milk and milk products in New Zealand
Clauses
1 Interpretation
In this Code-
ice cream means a sweet frozen food made from cream or other milk products or both, and is generally aerated.
2 Composition
Ice cream must contain no less than 150 g/Litre of food solids, and may contain other foods.
Editorial note:
Standard 1.2.4 requires that where animal fats other than dairy fat are added to ice cream, the specific source of the animal fat must be declared in the ingredient list.
3 Processing of milk and milk products in New Zealand
Milk and milk products produced in New Zealand must be processed in accordance with the Food Regulations 1984, made from time to time for the purpose of regulating the processing of milk and milk products.
Editorial note:
For New Zealand purposes, processing requirements for milk and milk products are presently regulated under the Dairy Industry Act 1952 and the New Zealand Food Regulations 1984. New Zealand is currently formulating a mandatory standard for the processing of milk and milk products for application to this Food Standards Code.