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86
MILK.
The informal sample reported as adulterated was certified to contain
2 per cent, of added water.
4. Of the 124 samples supplied 123 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," 51 being of "Good"
quality, 62 of " Fair " quality and 10 of " Poor " quality.
5. 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.
COFFEE AND CHICORY MIXTURE.
6. These samples were found to contain the following percentages
of Chicory :—
42, 41, 40, 38, 36 (2) and 35,
and therefore the composition of these mixtures had been correctly
described.
SAUSAGES.
7. The 3 Informal samples of Sausages were certified to contain
68.66, 109.8 and 178.5 parts per million of sulphur di-oxide respectively.
These amounts were below the limit of 450 parts per million, laid down
in the Regulations.
CREAM.
8. The fat of all the samples had the composition of fat derived from
milk, they were free from preservatives, and had the composition of
samples of genuine Cream.
CUSTARD POWDER.
9. The samples all consisted of starchy matter coloured with an
aniline dye, and were practically devoid of Proteid matters, but in the
absence of any official definition of the article the samples were reported
as genuine.
BUTTER.
10. The 2 samples reported as inferior contained the following
percentages of water : viz., 15.13 and 15.23. These amounts are below
the extreme limit of 16 per cent, of water laid down by the Act, but in
view of the high percentages, the samples were reported as inferior.
CREAM BUN (INFORMAL).
11. This sample, reported as adulterated, contained 30 per cent, of
fat and of this amount 24 per cent. (80 per cent, of the Cream portion)
consisted of fat other than Butter fat.