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MILK.
3. The 112 samples submitted were found to have the normal composition
of unadulterated milks, or of milks which must be regarded as
unadulterated, and to be in accordance with the requirements of the
"Sale of Milk Regulations, 1901," 48 being of "Good" quality, 54 of
"Fair" quality and 10 of "Poor" quality.
4. The application of the terms "Good," "Fair," and "Poor" to
samples of Milk is based on the following analytical data :—
Non-fatty solids 8.5 per cent. or over :—
With from 3.0 to 3.35 per cent. of fat, Poor Quality.
„ 3.35 to 3.8 „ „ Fair Quality.
„ 3.8 and over „ „ Good Quality.
MARGARINE.
5. All the samples were of genuine composition, and they contained
less than 10 per cent. of Butter Fat as required by the Act.
COFFEE AND CHICORY MIXTURE.
6. These samples were found to contain the following percentages
of Chicory :—
39, 37 (2), 35 (3), 33 (2), 32, 30, 29, 25, 23 (2) and 20.
and therefore the composition of these mixtures had been correctly
described.
MUSTARD MIXTURE.
7. These samples all consisted of Mustard mixed with small percentages
of Wheat Flour, and in view of the declarations at the time of
purchase, they must be regarded as having been properly described.
CREAM.
8. The fat of all samples had the composition of fat derived from
milk, they were free from preservatives, and had the composition of
samples of genuine Cream.
PORK SAUSAGES.
9. The three Informal samples of sausages reported as adulterated
contained the following amounts of Sulphur di-oxide :—
1. 0.03296 per cent., equivalent to 329.0 parts per million.
2. 0.02884 „ „ „ 288.4 „ „
3. 0.0151 „ „ „ 151 „ „
The limit of the Regulations is 450 parts per million, when the presence
of this preservative is disclosed at the time of purchase of the sample.
Two other samples contained slight traces of this preservative.