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110
escape the notice of the ordinary person. As a matter of
fact the cream was of poor quality, the fat therein being
only 22.8 per cent.
A specimen of '' Betacreem '' gave analytical results consistent with the composition declared by the makers—a
reconstituted cream containing a small proportion of eggyolk—and
was therefore reported genuine. It was said to
be intended for use in filling cream confectionery and was
a much better class of article for this purpose than is usually
encountered.
A sample sold as " Dairy Table Cream " was found to
consist merely of chocolate-flavoured blancmange powder
and was reported adulterated. There was no cream or milk
powder in it and in my opinion the name used is a glaring
example of a type of misdescription all too frequently met
with at the present time.
Cheese.
Of eight cheeses only one was adulterated; this was a
Cheddar cheese which contained only 40.4 per cent. of fat
calculated on the moisture-free sample, whereas in my
opinion it should have contained a minimum of 45 per cent.
Two others were kinds for which standards exist under the
National Mark Scheme; though not sold with this mark,
(hey complied with the requirements for fat content.
Butter, Margarine, &c.
All the samples of butter, margarine, lard and suet
examined this year were genuine. There were no preservatives in any of them, no excess water in the butters and
margarines, none at all in the lards, and no excess of
starch in the suets.
Meat and Fish Preparations.
Of the total of 56 meat and fish preparations analysed
during the year, 2 were reported inferior and 4 adulterated.