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drawn on several occasions to the insufficiency of No. 3 of the Sale of
Milk Regulations, which provides that where a sample of skimmed or
separated milk (not being condensed milk) contains less than 9 per cent,
of milk-solids, it shall be presumed, until the contrary is proved, that
the milk is not genuine.
The Council is of opinion that there should be separate definitions
for all "skimmed" and " separated" milk, and agreed with two new
suggested regulations submitted by Mr. Cassal, Public Analyst, to the
Kensington Borough Council.
Cream.—The trade has now adopted the distinction in selling cream
of the terms " fresh " or " preserved." Thirty-three samples of the former
were taken, 17 of them contained no preservative, and 16 had boric
acid in the following proportions per pound:-3.96, 4.35, 9, 9.29, 10.5
11.27, 14, 14.87, 17, 17 59, 19.58, 20, 20, 20.82, 2268 and 32.5 grains
respectively. In most of these instances notices were displayed in the
shops that the cream contained preservative, although it was sold as
fresh. Proceedings were taken in respect of four with the largest
amounts.
The preserved creams sold in pots and marked as containing not
more than 35 grains per pound were found to have the following
amounts per pound:—17.35, 18.59, 19, 21, 2107, 22, 24.79, 25, 25, 30
and 34 grains respectively.
Preservatives in Milk and Cream—The Local Government
Board have issued draft Regulations dealing with the use of preservatives.
They provide that "no person shall add, or order, or permit any
other person to add, any preservative substance to milk intended for sale
for human consumption, and that no person shall sell, or expose, or offer
for sale, or have in his possession for the purpose of sale, any milk to
which any preservative substance has been added." With regard to
cream, the Regulations provide that no person shall add, or order, or
permit any other person to add or sell (a) any thickening substance to
cream or preserved cream; (b) any preservative substance to cream
containing less than 40 per cent, by weight of milk fat; (c) to cream
containing 40 per cent, or more by weight of milk fat any preservative
substance other than (i) boric acid, borax, or a mixture of those
preservative substances; (ii) hydrogen peroxide, in amount not exceeding
0.1 per cent, by weight, in any case in which the cream is
intended for human consumption. Every seller of preserved cream will
be required in every invoice, bill, advertisement, trade list or other
document which is used in connection with the sale of preserved cream
to describe the article as (a) preserved cream (boracised), or (b) preserved
cream (peroxidised), as the case may be. It is proposed that the