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34
Their content of milk fat ranged as follows : -—
Over 4.0 per cent. 3 samples or 3.75 per cent,
between 3.9 and 4.0 „ 1 sample „ 1.25
3.8 „ 3.9 „ 4 samples ,, 5.00
3.7 „ 3.8 „ 11 „ 13.75
3.6 „ 3.7 „ 15 „ „ 18.75
3.5 „ 3.6 „ 18 „ „ 22.50
3.4 „ 3.5 „ 16 „ „ 20.00
3.3 „ 3.4 „ 11 „ 13.75
3.2 „ 3.3 „ 1 sample „ 1.25
80 100.00
In the years 1953 to 1959 the percentage of adulterated samples ol
milk was as under : —
Year
Samples
taken
Adulterated
No.
Percentage
1953
100
1
1.0
1954
100
6
6.0
1955
100
3
3.0
1956
100
0
0.0
1957
100
0
0.0
1958
93
0
0.0
1959
100
0
0.0
The following tables give details of the articles of food of whic'1
samples were obtained for the purpose of analysis.
Nature of Sample
examined
adulterated
Formal
Informal
Total
Formal
Informal
Total
Baking Powder
5
5
-
Batter Mixture
—
2
2
—
—
—
Bovril
—
1
1
—
—
—
Bread
—
4
4
—
1
1
Butter
7
—
7
—
—
—
Cake and Pudding Mixture
—
16
16
—
—
—
Caraway Seeds
—
1
1
—
—
—
Cereal Preparations
1
18
19
—
—
—
Cheese Spread
—
1
1
—
—
—
Chocolate Spread
—
3
3
—
—
-
Cocoa
—
6
6
—
—
—
Coconut
1
3
4
—
—
Coffee
—
2
2
—
—
-
Carried forward
9
62
71
—
1
1