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296 Report of the Medical Officer of Health.
becomes homogeneous. At this stage salt and colouring matter
are also added, and the kneaded mass becomes the margarine of
commerce.
Since the production of a satisfactory article is dependent
largely on bacteriological processes, it will be apparent that the
manufacturer must not only bestow great care and skilful attention
on each operation, but must, to obtain a satisfactory issue of the
fermentation stages, insist on scrupulous cleanliness throughout the
factory, in order that the danger of the introduction of foreign
bacteria may be suitably guarded against.
Returning now to the two tables "A" and "B," it will be found
that Table "A" gives the retail price and general composition
of each sample as regards fat, solids-not-fat, and water. It also
shows the proportion of salt and boron preservative (if any) present;
whilst Table "B" gives certain values yielded by the fats, and
affords the necessary data in arriving at an opinion as to the percentage
of contained butter fat in each sample.
From the results given, it will be seen that every sample
complies with official requirements in regard to water and butter
fat, and in no instance does the proportion of boron preservative
(when present) reach the suggested limit of 0.5 per cent. For these
reasons all the samples are, therefore, classed as "genuine." The
flavour of the margarines may be described as generally good, and
in the great majority of instances it would be difficult for the
"layman" to differentiate by taste between most of these samples
and genuine butter.
My examination will, therefore, be seen to confirm the now
generally accepted opinion that margarine furnishes a fatty food
of high value, and provides an excellent substitute for butter in
cases where the higher price of the latter precludes its use ; provided
always that the sale of margarine is conducted with the formalities
legally required.
I am, clear Sir,
Yours faithfully,
A. H. M. MUTER, f.i.c., ex.s.