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1 per cent.; one, 1.30 per cent.; five, 2 per cent.; one,
2.8 per cent. ; two, 4 per cent. ; and two, 19 and 20 per cent,
respectively. (See Table " B.")
One informal sample was certified to contain 14 per cent, of
added water, and was submitted for analysis, in conjunction with
formal Samples Nos. 448 and 449. (See Table " B.")
Although in the majority of the above cases, the amount of
added water was very small, it should be borne in mind that the
presence of any extraneous water is estimated on genuine milk
containing the minimum amount of non-fatty solids permitted,
viz., 8.5 per cent.
As genuine milk, almost without exception, contains a higher
percentage of non-fatty solids than 8.5 per cent., it is only reasonable
to assume that a far greater quantity of water had been added to
the samples in question than the figures indicate.
The samples containing extraneous water were sold as follows :
Six from open receptacles, 10 from sealed bottles, and those found
to be deficient in fat, from open receptacles 4, and from
sealed bottles, 6.
Following the practice adopted for many years of informing
retailers when samples obtained from them Were reported as genuine,
628 notifications were sent to vendors during the year under review.
Bacteriological Examination of Milk.
The manner of carrying out the tests to ascertain the number of
bacteria and the number of coliform organisms present in bacteriologically
examined samples was in accordance with the method
laid down in Memorandum 139 (January, 1937) —Foods.
During the year 61 samples of Pasteurised milk were taken for
the purpose of ascertaining whether they complied with the bacteriological
standards laid down by the Milk (Special Designations)
Order, 1936. Of these 25 samples were taken in course of delivery
to schools. All the samples complied with the required standards.