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77
The Public Health (Milk and Cream)
Regulations, 1912.
The Public Health (Milk and Cream) Regulations, 1912,
made by the Local Government Board in pursuance of the
powers conferred by Section 1 of the Public Health (Regulations
as to Food) Act, 1907, came into force on the 1st October, 1912.
The Regulations are designed to secure that no preservative
shall be added to milk, or to cream containing less
than 35 per cent. of milk fat at any stage from the place of
production to that of delivery to the purchaser.
In cream containing more than 35 per cent. of milk
fat the addition of boric acid, borax, or a mixture of these
preservative substances or of hydrogen peroxide is not prohibited,
but is subject to a system of declaration set out in the
Regulations, as follows:—
Label I.
PRESERVED CREAM
CONTAINING
BORIC ACID
NOT EXCEEDING
PER CENT.
Label II.
PRESERVED CREAM
(PEROXIDE).
The size of the declaratory label shall be determined
as follows:—
Capacity of Receptacle.
Size of Label.
Inches Inches.
Not exceeding 1 pint
¾ by 1¾
Exceeding 1 pint
3 by 5