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One labelled "Pure Thick English Cream" contained
32.6 per cent. of fat and might well be taken as an example
for others with somewhat similar labels to follow, especially
in view of the declaration of tinners that it is impossible to
put up cream with over 25 to 27 per cent. of fat owing to
separation upon sterilisation. This sample was reported
genuine, as also were six others whose labels bore no very
extravagant claims to richness, though in regard to some
it was found necessary to comment upon the somewhat
deceptive character of the labels.
Two samples of the same brand, one formal and the other
informal, were reported adulterated as the fat found was
only 20 per cent. and 18.5 per cent. respectively. Both
were labelled "Pure Thick Cream—superior quality—a
highly concentrated and rich cream." A rich cream, even
without being highly concentrated, should contain at least
50 per cent. of fat.
Another tinned cream was reported adulterated as the
label declared the presence of 25 per cent. of fat, whereas
only 24 per cent. was found.
Two were reported inferior; in one, labelled "West
Country Brand—Pure Thick British Cream," the fat was
only 21.6 per cent., whilst in the other, labelled "Pure
Thick Danish Cream," only 20.5 per cent. of fat was
present.
The Milk and Cream Regulations, 1912, prohibited the
use of boron preservative in cream containing less than
35 per cent. of fat. In the Artificial Cream Act, 1929, cream
is defined as "that portion of natural milk rich in milk
fat which has been separated by skimming or otherwise."
Beyond this standard and definition we have nothing to
guide us in assessing the quality of cream. Very great care
has to be taken in the interpretation of descriptive labels
on tinned cream. The use of the word "thick" would
probably be defended by manufacturers on the ground that
the meaning was merely that the cream had been rendered