View report page

38
Brandy.—Two samples of brandy gave ester figures of 135 and 122
respectively, and fulfilled the requirements usually regarded as essential to potstill
brandy of good quality.
Cheese.—The results obtained from the analyses of cheese and so-called cream
cheese are of interest especially as they emphasise the necessity for standards for
cheese, so that the purchaser may have some idea of the food value of the article
he is paying for.
Sample marked:— Water. Fat. Protein.
No. H72 43.3 29.6 19.5
No. H74 29. 0 9.0 24.3
No. H82 28.8 33.1 22.3
No. H113 264 35.9 24.3
No. HI43 30.3 38.1 24.6
No. H145 30.6 38.6 24.4
No. H365 43.8 22.8 26.3
No. H.367 31.1 34.1 28. 7
No. H368 38.1 28.4 25.0
Nc. H419 28.6 35.4 26.0
No. H422 27.9 37.4 26.9
No. H436 30.8 35.6 22.5
These figures speak for themselves. No. H365 was a Dutch cheese and
No. H368 was wrapped in tin foil (tin was not found in the cheese).

Cream.—The 12 samples of cream were all sold loose (not canned) and were
found to contain from 45.9 to 54 per cent. of milk-fat.
Dried Milk.—The two samples of dried milk contained 27.3 and 26.4 per cent.
and the two samples of dried modified milk (humanised) contained 18 7 and 19.5
per cent. of fat respectively.
Lime Juice Cordial.—One of the samples of lime juice cordial had been
preserved with benzoic acid, but the quantity used was within the prescribed limit
for this article.
Prescriptions.—The prescriptions analysed had all been property dispensed.
Vinegar.—All the samples of vinegar were correctly described and contained
over 4-0 per cent, of acetic acid.
Yeast.—The two samples of yeast were in good condition and exhibited proper
activity.