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85
CHEESE.
A sample of Kraft cheese was returned as inferior, because it contained
only 23.8 per cent, of butter fat, calculated on the dry cliccsc. Kraft
cheese was originally a re-worked cheese cmade from cheese prepared from
whole milk, but, there being no standards for this country, it is difficult
to insist that because it was so prepared originally, it must always be so
prepared. This would appear to be a good example of the advisability
of having certain standards for recognised food names, the sample under
discussion having been prepared from a partially skimmed milk.
COCOA.
It has been noticed during the year that the amount of arsenic in cocoa
is increasing, and four samples were found to contain one two-hundredth
of a grain per pound. Some years ago, it was found that cocoa was becoming
contaminated with arsenic as a result of the sodium carbonate added
to render it more soluble.
COFFEE AND COFFEE AND CHICORY.
Six samples of coffee and four samples of coffee and chicory were
examined, and all were found to be satisfactory.
CREAM.
Four samples of fresh cream and one of tinned cream were examined.
The average milk fat present in the fresh cream was 48 per cent., whereas
that in the tinned sample was only 23 per cent., rather less than half
that in the fresh cream. The thickness of tinned cream is obtained by
homogenisation, and is increased during sterilisation.
FRUIT JUNKET.
A sample of fruit junket was found to consist of a coloured and orange
flavoured solution of rennet.
GROUND GINGER.
A sample of ground ginger was examined during the year, and found to
be quite satisfactory. During the last few years there has been an
appreciable amount of Nigerian ginger on the market, which has had a
large amount of water-soluble extract removed during its preparation.
Ginger is grown in Nigeria by very primitive races, and in their endeavours
to prepare an article which they imagined to be suitable for the British
4 market, they have been far too drastic in its treatment for sale. The
result is that the British spice merchants are nervous of handling Nigerian
ginger, and the Nigerian agricultural authorities are finding it difficult
to explain to the natives that the market has been ruined by good intention,
and that ginger must be placed on the market without making it
look quite so white.