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42
It will be observed that the average composition of the milk supplied to the
Borough during the year was fat 3.55 per cent, and non-fatty solids 8.93 per cent.
These figures approximate very closely to those of last year when the fat was 3.52
per cent, and the non-fatty solids 8.95 per cent.
In the first table of tabulated results, it will be noted that an addition has been
made by including the milk supplied to schools separately and though only a few
samples have been examined, it is obvious that more should be taken, as the
average fat content of the eight samples was only 3.23 per cent., a considerably
lower figure than the 3.55 per cent, of the rest of the Borough—practically 10.0
per cent. less. It it needless to add that the desirability of making this daily
addition to the diet of school children is being increasingly recognised.
Cream Buns.—Two of the five samples of cream buns submitted during the
year were found to be quite innocent of any fat derived from milk and were certified
accordingly. Attention must again be called to the apparent unfairness which
permits vendors to sell articles so widely different in composition under the same
name.
Ginger Wine.—A sample of ginger wine was found to contain 30 parts per
million of sulphur di-oxide in excess of the limit prescribed by the Public Health
(Preservatives, etc., in Food) Regulations. Sulphite preservative is permitted to
be added to non-alcoholic wines, provided the quantity added does not exceed
350 parts per million expressed in terms of sulphur di-oxide.
Vinegar.—One of the samples of vinegar was found to contain sulphite
preservative equal to 82 parts per million of sulphur di-oxide and was certified
accordingly. The Preservative Regulations do not provide for the addition of any
preservative to vinegar as the acetic acid present should be sufficient to prevent
fermentation or changes of like nature.
Whisky.—One sample of whisky was slightly below strength. Whisky should
not be sold at a lower strength than 35 degrees under proof without notice to the
purchaser. In this case the sample proved to be 36.27 degrees under proof and
therefore contained 1.27 degrees of proof spirit less than it should have done.
Once again it is desirable to point out the necessity for the appointment of
some independent body whose duty it should be to make or revise standards for
the sale of articles of food, and to prevent as far as possible the sale of very inferior
articles for the genuine products. Thus, for instance, at the present time there
are varieties of cream, some containing as little as 12 per cent, of milk-fat whilst
the genuine article should contain at least 50 per cent. It may be said that these
varieties of cream are sold under such names as "Fruit Cream" or "Coffee
Cream," but a very large number of purchasers have no idea what they are paying
for, and in many cases regard all sorts just as "cream." A variety of other articles
might be enumerated but this one example is sufficient to indicate once more the
need of some definite pronouncement on the whole question of Food standards.