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64
Although the quality of the Milk supply may be said to have been maintained,
attention must be drawn to the fact that during the three years shown above, there has been
a gradual fall in the average fat content. It is still well above the limit specified by the
Board of Agriculture, but it must be remembered that that limit is to be regarded as the lowest
amount of fat contained in genuine milk of the poorest quality and it was certainly never
intended that producers should endeavour to produce milk with only 3'0 per cent, of fat.
When it is considered what an important article of food milk is, especially for infants and
invalids, it is necessary to emphasise the importance of a supply of good milk, such as can he
obtained from properly treated and selected cows.
Meat Paste. One sample of chicken and ham paste contained sulphite preservative
equal to 41 parts per million of sulphur dioxide. The Preservative Regulations do not permit
its use in meat pastes.
Minced Beef. Two samples of minced beef had been preserved with 82 and 222 parts
per million of sulphite preservative respectively. The use of preservative is prohibited in
minced beef.
Sardines. Two samples of sardines were certified to contain seven and eight parts
per million of lead respectively. The presence of this poisonous metal in sardines is still
occupying the attention of Food Authorities, with the result that it is only in more or less
isolated cases that an excessive quantity is found.
Sausages. Three samples of sausages sold without notice that preservatives had been
added were found to contain 178, 206 and 220 parts per million of sulphite preservative and
were certified accordingly. As the Preservative Regulations have been in force for a number
of years there can be little excuse for the sale of sausages without notice being given of the
presence of preservative, especially as reputable makers label all pounds in the proper manner
and many issue additional labels to be used when the original pounds are broken up and sold
in smaller quantities.
Malt Vinegar. In a recent decision it was held that the word Vinegar must be used
to apply to Malt Vinegar only, and that any other vinegar must be properly described as
"non-brewed," etc., at the time of sale. In three cases certificates were given that the
samples contained 100 per cent of vinegar other than malt vinegar. A non-brewed vinegar
was found to be deficient in Ascetic acid—the essential acid of vinegar—to the extent of at
least 10.0 per cent. Vinegar should contain at least 4.0 per cent. of Ascetic acid.
Legislation. The new Act to amend the Food and Drugs and other Acts mentioned in
my last Report has now been passed by the Legislature and will come into force on the 1st
October, 1939.