Final answer:
Cornell Dairy can indeed sell their ice cream commercially; the statement about their ice cream having too high of a milk fat content is false. They produce a premium ice cream with about 16% milk fat, well within commercial standards.
Step-by-step explanation:
False. It is not true that the Cornell Dairy cannot commercially sell their ice cream due to it having too high of a milk fat content. Ice cream with higher fat content is quite common in premium brands. The United States Food and Drug Administration (FDA) requires a minimum of 10% milk fat for ice cream, but there is no legal maximum limit for milk fat content in ice cream for commercial sales.
Cornell Dairy produces ice cream with approximately 16% milk fat, which qualifies as a higher-fat, premium product. This is well within the range of what is available on the commercial market. Regulations constrain the labeling of frozen desserts based on their ingredients and milk fat content, but do not prohibit higher fat contents in ice cream sold commercially.