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49
Milk and Cream Regulations, 1912 and 1917.
These Regulations aim at securing that cream containing preservative
shall be distinguished from cream to which no preservative has been
added. It is no longer permitted to add preservative to milk, and after
1st January, 1928, when these Regulations are superseded by the
Public Health (Preservatives, &c., in Food) Regulations of 1925 and
1926, preservatives will not be permitted to be added to cream.
The Ministry of Health require the Medical Officer of Health to
report on the administration of the above-mentioned Regulations and,
for convenience, the report has been drawn up under the following
headings:—

Nature ot preservative m each case in column (b) and action taken
under the Regulations in regard to it. 0.36 percent, boric acid.
Vendor cautioned by order of Borough Council.
2.—Cream sold as Preserved Cream.
(a) Instances in which samples have been submitted for analysis to
ascertain if the statements on the label as to preservatives were
correct, 5.
1. Correct statements made, 4.
2. Statements incorrect, 1 (found to be free from preservatives).
3. Percentage of preservative Percentage stated on
found in each sample— Statutory label—
0.21, 0.24, 0.31, 0. 39 per not more than 0.4 per
cent., by weight. cent., by weight.
(b) Determinations made of milk fat in cream sold as preserved
cream ;—1. Above 35 per cent., 5.
2. Below 35 per cent., nil.
(c) Instances where (apart from analysis) the requirements as to
labelling or declaration of preserved cream in Article V (1) and
the proviso in Article V (2) of the Papulations have not been
observed :—nil.
(cl) Particulars of each case in which the regulations have not been
complied with, and action taken :—nil.
3.—Thickening substances.
(a) Any evidence of their addition to cream or to preserved cream, nil.
(b) Action taken where found, nil.