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24
The Public Analyst (Mr. J. F. F. Rowland) comments, as follows, with regard
to various of the articles examined:-
Milk.—Of the 320 samples examined during the year 2 only were adulterated.
This gives a percentage of only 0.625 as compared with the figure 2.93% for 1927.
Leaving out the adulterated samples the average composition of the remaining
318 was as follows:-
Year. Sp:Gr: Total Solids. Fat. Solids not Fat.
1927 1031.3 12.29 8.59 8.70
1928 1031.3 12.29 3.60 8.69
The average composition value has changed so little as to be negligible, and
we may say that, except for the few samples found adulterated, the composition
of nearly 600 samples has remained constant.
Creams.—For the past two years attention has been drawn to the very
considerable differences in quality which existed between the ordinary loose cream
on the market and of that supplied in tins.
After the passage of another year the position is still worse. The average
amount of fat present in the loose creams taken in 1926 was 54.7; in 1927 the
figure was 51.4%, while now in 1928 the value has fallen to 42.33%. An average
drop of over 12% in two years.
The figures for the tinned creams for the same years are:—In 1926, 28.87%;
1927, 25.6%; 1928, 28.73%.
That is, having accustomed the public to some extent to be satisfied with a
thin poor cream from tins, it seems as if an attempt were now being made fairly
rapidly to reduce the quality of the loose creams so that no comment on the large
discrepancy of quality will soon be possible, for both kinds may then be equally
bad.
Apples.—Three samples were examined during the year but no trace of
arsenic was found to be present. This amount of evidence is, of course, too small
to base any general conclusion upon, but so far as it goes it is satisfactory, and to
that extent strengthens the steadily growing scientific opinion that little as the
general danger of poisoning from apples ever, was, it is practically nil at the
present time.
Butter.—The new regulations for butter and milk are being stringently
observed in this borough by all vendors of milk and butter from whom samples
have been taken. Out of 158 samples of butter, all conformed to legal requirements
as to standard of purity, and in not one was any preservative of any kind
found.
Lemon Cheese.—The one sample taken during the year contained starch.
The main constituents of lemon cheese are:—sugar, butter, eggs and lemon.
However, it has become a practice with manufacturers to add starch and even
sometimes glucose to the other materials.
As no legal standard has been laid down for lemon cheese, this product in
common with so many other articles of diet which stand in the .same highly
unsatisfactory position, is likely to suffer in quality more as the years pass and
the thin end of the wedge of extraneous and cheaper ingredients is allowed to be
more firmly inserted.
It is often difficult to decide upon standard values for a marketed commodity,
which are fair to all concerned. This is the case even with things in their natural
state. How often has the minimum of 3.0% of milk fat in milk been called in
question and an " appeal to the cow " made? If this is the state with a natural