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Show Ice cream sales in Utah soar with summer temperatures In summer, two things can be counted on to be high in Utah County: the temperature and tee cream sales. And if last year is any indication, indi-cation, county residents and Utahns in general ' may well set another record in 1964 in the eating of the cold, tasty dairy treat. In 1963, Utahns enjoyed an all-time high 4,351, 000 gallons of ice cream, and a near-record 1,788,000 gallons of ice milk enough for more than 24 quarts of frozen dessert des-sert for every man, woman and child in Utah. "Utah's ice cream has long been noted for its high quality and composition," reports A. J. Morris, professor of dairy manufacturing at Utah State University and chairman of the ice cream committee of the American Dairy Association of Utah. "In recent tests conducted conduct-ed throughout the nation, ice cream from Utah plants rates among the finest of any tested. More than 90 per cent of the Utah samples scored honor ratings above 92 on a 100 per cent scale." Another booming segment of the state's frozen dairy foods industry is ice cream novelties, or "ice cream on a stick." Last year, Utahns .cooled off with more than 5 million frozen popsicles, ice cream bars and other frozen stick desserts. The popularity of ice cream in Utah is self-evident. The variety of flavors produced by ice cream plants in Utah alone numbers over a hundred, including in-cluding such flavors as pumpkin, pump-kin, licorice, root beer and raisin. Of this variety, reliable, plain everyday vanilla contin-' contin-' ues to be Utah's favorite. Second Sec-ond choice among ice cream fanciers is chocolate, followed by strawberry. The blood of the soldier makes the glory of the general. |
