View report page

126
"could be really useful, something of the nature of the 'proteins' must
"be known. This does not appear to have been investigated, as the
"report says: 'The substance would appear to consist of some form
" 'of albuminoid matter.'
"No information is given as to the probable amount in which such a
"substance would be used.
"I cannot agree with the statement that' its addition in cream is not
" 'difficult if regard is had to the ratio between the non-fatty solids and
" 'fat' In ordinary (not clotted) cream the above ratio would vary
"according to the richness of the sample in fat. This is merely a question
"of arithmetic. In an ordinary (not clotted) cream containing 50 per
"cent. of fat, the non-fatty solids should be about 4.5, or a ratio of ll.l.
"In a similar cream containing 30 per cent. of fat, the non-fatty solids
"would be about 6.3, or a ratio of fat to non-fatty solids of 4.8.
"The 'proportion of proteids in the non-fatty solids' would give
"important information in the case of ordinary creams, but, on the other
"hand, with clotted creams it would vary within undetermined limits.
"The ratio of non-fatty solids to the water in the sample, about 1.10
"in genuine creams (not clotted), is a very important point, and any
"material addition of this thickening agent would affect this ratio, as
"the ratio in the thickening agent is about 1.5.
"With regard to the solution of lime in cane sugar, I do not think
"the presence of 0.15 per cent. of cane sugar could be detected with
"certainty, and even if it could, I doubt whether the Courts would
"regard it as an adulteration.
"Annatto, which occurs in a third thickening agent, would, I feel
"certain, not be regarded by the Courts as an adulteration.
''The Board of Agriculture have power under Section 4 of the Sale of
"Food and Drugs Act, 1899, to fix a limit for fat in cream. If it would
"exercise this power it would be very useful both to the analyst and the
"public."
This circular is referred to here particularly, as it is an illustration of the
ceaseless war waged between analysts on the one side and those practising
scientific methods of adulteration on the other.
BUTTER.
Four hundred and fifty-seven samples of butter were taken, of which five,
or 1.9 per cent., were certified as being adulterated.