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77
The amount of fat removed varied from 5.0 to 30.6 per
cent., while the quantity of water added ranged from 3.0
to 12.4 per cent.
It is a matter of considerable satisfaction that at length
the Chemists of the Government Laboratory have admitted
that the proper standard for fat in milk may be 3 per
cent. For many years they adopted 2.75 per cent. as their
standard, but on the most recent certificates which they
have issued, the percentage of fat abstracted has been calculated
for both numbers. This course is not all that
might be desired, and it is to be hoped that before long
they will see their way to use 3.0 per cent. only as the
Standard.
The warranty question is still in a most unsatisfactory
state, and the new Food and Drugs Bill, now before the
House of Commons, does nothing in its present form to
improve it. Some stringent measures for dealing with the
givers of false warranties are most urgently needed.
Butter.