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characteristics, unfortunately this traditional delicacy, as
also Devonshire Cream, is fast becoming unrecognisable! Another
example of this class was the White Wine Vinegar No. 1984. A
number of wine merchants have found that by accumulating wine
residues from casks and allowing them to ferment an article is
produced which simulates vinegar. it is usually found however
that the acetic acid content is low and that there is a high
residual alcohol content, neither of which are characteristics of
genuine wine vinegar.
The standard of quality of pork sausages has been maintained
at a satisfactory level although intensive efforts have been
made in some parts of the country to undermine the good work of
the public analysts. It is to be hoped that a legal standard of
adequate quality will be prescribed in 1956.
Another common article of food is due for a revised standard.
The minimum limit of 5% of fat in ice cream is one which is
normally exceeded in practice by nearly 100 per cent. although
one sample taken in the Borough this year did fall slightly below
the minimum. A minimum of 8 per cent at least would appear
to be practicable, but consideration must also be given to
re-establishing ice-cream as a genuine dairy product made with
milk and cream, or butter, instead of with skimmed milk and
vegetable fats as is the common practice to-day. It is understood
that the Food Standards Committee of the Ministry of Agriculture,
Fisheries and Food are exploring these possibilities.
MILK SUPPLY
Food and Drugs Acts 1938 to 1954
Milk and Dairies Regulations 1949-1953
The Milk Special Designation) ( RauMilk) Regulations 1949 to 1954
The Milk 'Special Designation) (Pasteurised and
Sterilised Milk) Regulations 1949-1953
Routine inspection of milk pasteuriser s and purveyor s
premises reveals that the provisions of the various Regulations
are generally well observed.