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174
Milk and Cream Regulations.
On February 1st, 1913, the Local Government Board Order,
made under the Public Health (Regulations as to Food) Act, 1907,
and entitled the Public Health (Milk and Cream) Regulations, 1912,
came into force. It is designed to secure that no preservative shall
be added to milk, or to crenm, containing less than 35 per cent. by
weight of milk fat, at any stage from the place of production to that of
delivery to the purchaser. In the case of cream containing more than
35 per cent. by weight of milk fat, the addition of boric acid, borax, or
a mixture of these preservative substances, or of hydrogen peroxide, is
not absolutely prohibited, but the addition of pseservative must be
declared by a conspicuous label on the receptacle containing the preserved
cream. The label must state either that it is " preserved cream
containing boric acid not exceeding-per cent.," or " preserved
cream (peroxide) " ; and when the capacity of the receptacle does not
exceed one pint, the size of the label must be at least ¾ in. by 1¾ in.;
and when the capacity exceeds one pint, it must be at least 3 in. by 5 in.
Further, the addition of any thickening substance to cream, or preserved
cream is prohibited.
These regulations apply to imported milk, as well as to milk produced
in this country. They are to be administered by those Authorities who
are Local Authorities under the Sale of Food and Drugs Acts; and in
the circular letter, in which the Local Government Board brought
the matter before the Local Authorities, it was pointed out that it is
desirable that the Medical Officer of Health should exercise general
supervision over the action taken in pursuance of the regulations.