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40
COMPOSITION OF MILK SUPPLIED IN KENSINGTON.
It is well known that the "limits" of 3 per cent. of fat and 8.5 per cent. of non-fatty solids,
which are taken by the Ministry of Agriculture as the primary criteria of genuineness of milk, are
figures very much below those found in normal cow's milk.

Of 278 formal samples of milk taken under the Food and Drugs Act in Kensington in 1922,
only 3 were certified by the Public Analyst as adulterated, i.e., containing less than 3 per cent. fat
or 8.5 non-fatty solids. These particulars, however, do not give any indication of the general quality
of the milk supplied in Kensington, therefore, it will be interesting to note the average composition
of the milk samples taken in the Borough during the year. These figures are given in the following
table:—

From this table it will be seen that the fat in the milk supplied in Kensington was up to
the average figure reported to the National Milk Conference and that the amount of the non-fatty
solids was practically equal to the average quoted at that Conference.
It is interesting to note that the average fat content of Kensington samples exceeded the
Ministry of Agriculture standard by over 20 per cent. or, in other words, the samples would have
been returned as genuine by the Public Analyst even though 20 per cent of the fat might have
been removed by a fraudulent vendor.
The table shows that the average fat and non-fatty solid content for each month of the
year is well above the legal standard and makes it clear that suspicion should fall on every
sample which at any time of the year shows a fat content of about 3 per cent.
Cream Regulations.—The Public Health (Milk and Cream) Regulations, 1912, made by
Local Government Board in pursuance of the powers conferred by Section 1 of the Public Health
(Regulations as to Food) Act, 1907, came into force on October 1st, 1912. They prohibit absolutely
the presence of any kind of preservative in milk or in cream containing less than 35 per cent. of
milk fat, and the addition of any thickening substance of any kind except sugar to cream. In the
case of cream containing 35 per cent. of fat or more, the effect of the Regulations is to permit the
addition of boric acid, borax or hydrogen peroxide, provided the cream so preserved is sold in
vessels bearing a label with a printed declaration of the percentage of borax or peroxide which has
been used. The addition of any other kind of preservative is prohibited.
These Regulations were amended by the Public Health (Milk and Cream) Regulations, 1917,
so as to limit the boric acid and borax which may be added to cream containing 35 per cent. or
more of fat, to an amount not exceeding 0.4 per cent. by weight of the cream. These amending
Regulations also provide that the declaratory label must state that the cream is not suitable for
infants or invalids.
On the grounds that the addition of preservatives in any quantity to cream is unnecessary, the
Council have taken no action under these Regulations.