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85
THE PUBLIC HEALTH (MILK AND CREAM) REGULATIONS, 1912.
Representations have from time to time been made to the Local Government Board
calling attention to the objections, from a health point of view, to the addition of
preservatives and other foreign substances to milk and cream, and your Medical Officer has
frequently urged the necessity for Regulations dealing with this subject.
The Board are empowered by the Public Health (Regulations as to Food) Act, 1907,
to make regulations authorising measures to be taken for the prevention of danger
arising to the public health from the importation, preparation, storage and distribution
of articles of food or drink (other than drugs or water) intended for sale for human
consumption, and in accordance with these powers have now issued "The Public
Health (Milk and Cream) Regulations, 1912,"
These Regulations are designed to secure that no preservatives of any nature should
be added to milk or to cream 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.
Thus the addition of preservatives of any kind to milk is now an offence against
the law, and any person infringing such law renders himself liable to a-penalty.
In the case of cream containing over 35 per cent, of milk fat, the addition of boric
acid, borax or a mixture of these preservative substances, or of hydrogen peroxide is
permitted by the Regulations, subject only to a declaration required to be given by all
persons dealing with such preserved cream for the purpose of sale for human
consumption.
It will be seen that the adoption of this system differentiates at all stages preserved
cream as an article of commerce from cream to which no preservative has been added.
Further, the addition of any thickening substance to cream or preserved cream is
now prohibited.
In the main, the Regulations, a copy of which is appended to this Report, are
similar to the draft Regulations submitted to your Committee in March last, the principal
alterations relating to—
(1) The reduction from 40 per cent, to 35 per cent, of milk fat that must be
present if preservatives be added; and
(2) The removal of the limit of 0.1 per cent, of hydrogen peroxide, thus
permitting addition of this substance as a preservative medium so long
as a declaration is made in accordance with the form set out in the
Schedule.
The Regulations consist of four parts and a schedule.
Part I. is confined to interpretations and definitions.
Part II. forbids the addition of any preservative substance to milk intended for
sale for human consumption, or the sale of any milk preserved in contravention of
these Regulations.
(2) The addition of any thickening substance to cream or preserved cream.