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34
Milk.

Cream.
The fat content of the twelve loose creams examined varied from 25.7% to
46.3%, with an average value of 41.5%. All were genuine. Nineteen tinned
creams were analysed, the fat content ranging from 20.7% to 24.6%, with an average
value of 22.6%. All these tinned samples contained tin, the amount of which
varied from 0.075 to 0.9 grains of tin per lb., with an average amount of 0.39 grains
of tin per lb.
Butter.
During the year 151 samples were examined; all were genuine. So also were
the butters on the 68 samples of bread and butter or roll and butter taken during
the same period.
Preservatives.
In no instance was any preservative found in any sample in which it was not
specifically allowed by the Public Health (Preservatives, etc., in Food) Regulations,
1925 to 1939, and in those instances in which preservative was found it was present
only in nature and amount which conformed with these Regulations.
Drugs.
All the samples examined conformed to the standards laid down for them
in the British Pharmacopoeia."
ARTIFICIAL CREAM.
Under the Artificial Cream Act, 1929, and, since the 1st October, 1939, the
Food and Drugs Act, 1938, the Council are required to keep a register of all premises
where artificial cream is manufactured, sold or exposed or kept for sale for human
consumption. At the end of the year four premises appeared on the register, and in
no instance was action under the statutes called for.
PUBLIC HEALTH (CONDENSED MILK) REGULATIONS, 1923 and 1927.
During the year 31 samples of condensed milk were examined and all were
found to comply with the regulations.
PUBLIC HEALTH (DRIED MILK) REGULATIONS, 1923 and 1927.
No samples of dried milk were taken during 1939.
PUBLIC HEALTH (PRESERVATIVES, ETC., IN FOOD) REGULATIONS,
1925 to 1939.
The public analyst devotes special attention to investigations for the detection
of the presence of preservatives in food. During the year it was not found necessary
to take any action under the provisions relating to this matter. Amending regulations
which came into force in October, 1939, made provision (i) that the direct
addition of sodium or potassium nitrite to bacon, ham or cooked pickled meat
should not be prohibited by the principal regulations issued in 1925; and (ii) that
the total amount of nitrites which might be contained in cooked pickled meat
other than bacon and ham should not exceed in all two hundred parts per million,
including both nitrites derived from any added sodium, or potassium nitrate
(salpetre), and nitrites added directly.