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70
Condensed Milk
10 Samples examined were genuine In one case the label was not
printed in the manner prescribed by the Regulations:—
T 79 (Informal) Caution authorised by the Ministry of Health
The composition of sweetened and unsweetened condensed full cream
milk and condensed skimmed milk has been standardised by the Public Health
(Condensed Milk) Regulations, 1923
Rules with respect to the labelling of condensed milk are stated and the
label must declare the number of pints of milk or skimmed milk equivalent to
the total contents of the tin
For the purposes of these Rules, milk means milk which contains not less
than 124 per cent, of milk-solids (including not less than 36 per cent, of milk
fat), and skimmed milk means milk which contains not less than 9 per cent,
of milk-solids other than milk fat
Sponge Cake
12 samples examined were genuine Of these one informal sample was
found to contain 009 per cent, or 63 grains per pound of boric acid; a repeat
sample taken formally showed 004 per cent, or 28 grains per pound of
boric acid
Representatives of the Bakery Allied Traders' Association (Ministry of
Health Circular 381) have agreed not to import Liquid Whole Egg containing
more than one per cent (70 grains per pound) of boric acid, and that Liquid
Whole Egg must not be used in the manufacture of Sponge Fingers, Sponge
Biscuits and the small variety of plain sponge cakes
No restriction, however, is made on the use of butter or margarine which
may legally contain 05 per cent (85 grains per pound) of boric acid, nor is the
Presence of Boric Acid definitely prohibited No objection can be raised
therefore to the presence of small quantities of boric acid, unless it can be
proved that the boric acid resulted from the use of liquid whole egg
Fruit Wine,
Four samples were analysed Of these three were artificially coloured and
were preserved with 13, 26 and 26 grains of salicylic acid per pint respectively
The Departmental Committee on Food Preservatives in 1901 recommended
that salicylic acid should not be used in greater proportion than 1 grain per
pint in liquid food
In a recent report (Reports on Public Health and Medical Subjects
No 24), the Government Chemist found that, out of 142 samples of nonalcoholic
wines, 71 contained salicylic acid in amounts ranging from a
trace to 12 grains salicylic acid per pint and that 24 of these contained, in
addition, sulphurous acid or boric acid In the remaining 71 samples the
addition of salicylic acid had evidently not been found necessary