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84
REPORT OF THE PUBLIC ANALYST
(Thomas McLachlan, Esq., A.C.G.F.C., F.I.C.)
The percentage of adulteration (1.9 per cent.) is again low, as compared with 3.0 per cent. in
1937 and 2.6 per cent. in 1936.
Of a total of 546 samples of milk and skimmed milk 5 only (0.92 per cent.) were reported as
adulterated. Two of these samples had had fat abstracted (24 per cent. and 14 per cent. respectively),
whilst three contained added water (2.5 per cent., 2.1 per cent., and 1.18 per cent. respectively). It
is to be noted that the figures for added water so far taken in this borough are based on the solidsnot-fat
figure given in the Sale of Milk Regulations, 1901, by which milk containing less than 8.5 per
cent. of milk solids other than fat shall be presumed to be adulterated unless proved to the contrary.
In practice, the figures given above as the percentage of added water are usually about 5.0 per cent.
lower than the amount of water actually added, when the samples are examined by the freezing-point
test. It may have to be considered whether the freezing-point test should not be more generally
substituted for that of the determination of the solids-not-fat. In this connection, it would be
interesting to know how much milk fat, in the form of cream, is generally abstracted from samples
of milk.
A sample of dried milk and another of milk stated to have been reconstituted therefrom were
submitted by the Medical Officer of Health, owing to a complaint regarding milk supplied at the
Welfare Centre. The reconstituted milk contained an appreciable amount of dirt of which no similar
type could be detected in the remainder of the powder, though the powder contained some specks of
brown matter due to the milk having been overheated during drying.
Of a total of 383 samples of food other than milk, beers, or spirits, only 5 (1.3 per cent.) were
reported as adulterated.
Three samples of lemonade powder had been prepared with tartaric acid instead of citric acid,
the acid natural to citrus fruits. There is a growing tendency on the part of certain manufacturers
to employ names which have for long been used to denote definite types of products for other preparations,
which merely resemble the original preparation in flavour or consistence. Whilst it will be
conceded that it is easier to prepare standardised articles by using standardised ingredients different
in composition from those used in the original preparations, and whilst these articles may be quite
wholesome, your Analyst feels strongly that fresh descriptions or names should be applied to the
resulting food. This method of using their own names has been employed very successfully by one
large firm, and it has the advantage to the food manufacturer that such a name may be registered,
and that imitation is thereby rendered more difficult.
A sample of lemon fizzler was reported as adulterated because the manufacturer appeared to
have forgotten to add either the lemon acid or the lemon flavouring. The resultant product was
strongly alkaline, and was reported to have caused nausea. It contained 64 per cent. of anhydrous
sodium carbonate, mixed with sugar and a little colouring matter.
One sample of tomato puree contained 15 parts of copper per million of puree, which is
excessive.
Samples of butter and margarine all contained less than the legal maximum of water (16 per
cent.), but it is noted that the water contents of butters and margarine are still higher than they were
a few years ago.
There does not appear to have been any trouble during this year in obtaining adequate supplies
of almonds, and all samples of ground almonds examined in your Analyst's laboratory have been
genuine.
Four samples of gelatine were examined, but none of them were found to contain an excess
of arsenic or other poisonous metals.