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94
THE FAT CONTENT IN MILK.
A statistical investigation of considerable public
interest has been conducted by Mr. J. H. Lloyd,
Chief Clerk, into the percentage of fat found in samples
of milk reported by the Public Analyst as
"genuine" according to the standard laid down in
the Sale of Milk Regulations, 1901.
This research takes the form of an analysis of
the fat percentages in genuine samples in 1935 as
compared with those dealt with in 1925, distinguishing
between those taken in the four quarters of the
year and those taken under different circumstances,
i.e., in shop or street or in course of delivery:—
In 1925, 325 samples of milk fell into the category
mentioned, the number of samples in the four quarters of
the year being 80, 79, 95 and 71 respectively. The fat percentages
ranged from 3.0 to 7.7, the latter probably being from
a churn or counter pan which had not been properly
"plunged." Of the samples 171 were taken in the shop,
139 in the street and 15 in course of delivery: 20 were taken
from milkmen who keep cows.
In 1935, there were 359 samples, and the numbers in
the four quarters were 75, 92, 109, 83. The fat percentages
ranged from 2.9 to 6.9, the explanation of the latter again
being, probably, an insufficiently plunged container. The
samples were taken in the following ways : shop 124 ; street
179; delivery 56, while 14 were taken from dairymencowkeepers.
The following figures will indicate the relative position
in the two years:—
Average fat percentage per
genuine sample
1925
1935
3.56
3.36
January-March
3.43
3.40
April-June
3.45
3.26
July-September
3.46
3.38
October-December
3.79
3.40
As compared with 1925, the average fat percentage
in 19.35 has fallen by 5.6 per cent. The quarterly variations
are in general accord with the experience quoted in the
Ministry of Agriculture pamphlet on " Variations in the
Composition of Milk," and do not seem to have any special