Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
[Report of the Medical Officer of Health for Wandsworth, Metropolitan Borough]
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226 Report of the Medical Officer of Health.
In the official report of the Local Government Hoard it is
stated that the heavy adulteration practised 30 years ago has
practically disappeared, but if we judge by the number of samples
which arc reported as poor, or as just reaching the standard of
three per cent, of fat, all of which have to be returned as genuine,
it seems that the practice of depriving good milk of a large
proportion of its cream so that it may just escape condemnation
by the Public Analyst is on the increase. This method of systematically
reducing the quality of the milk is known as "toning,"
and it will be seen that a large profit can be made, without risk,
when the milk is thus impoverished Some magistrates appear to
consider the limit of fat fixed by the regulations as representing
milk of an average quality, and regard all milk coming within five
to 10 per cent, of that limit as passable, but it must be remembered
that milk of good average quality contains more nearly 3.5
per cent, of fat than the 3 per cent, fixed as the standard
During the year attention has again been directed to procuring
samples on Friday and Saturday nights, and also to sampling
milk early in the morning.
1 have also to report that in two cases only have summonses
been dismissed owing to the defendant pleading the "warranty
defence."
One case was reported and a summons issued for refusing to
serve the Inspector when requested, and the defendant was
heavily fined.
I would also call attention to the fact that of the 40 cases of
milk reported against, 25 had a deficiency in the amount of milk
fat, 14 had extraneous water, and one had both. Of the 14 cases
where extraneous water was found, five were separated milk.
This shows, as was mentioned in my Report for 1908, that adulteration
with water is not so prevalent as it was some years ago,
when the addition of water was the most common method of
adulteration.
In 1891 for example, of 15 samples of milk analysed all were
adulterated with water, in 1892, of 17 samples all were adulterated
with water, in 1893, of 16 samples, 14 had added water