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A sample of milk was reported as inferior because it possessed a faint taste of disinfectant,
although this could not be detected by chemical tests. It was thought possible that the milk may
have been placed near some disinfectant.
A milk bottle was found to contain portions of disintegrated advertisements, and the milk was
tinged slightly blue. The milk contained 80,000 bacteria per ml. but B. Coli were absent from 0.1
ml. In view of this low count it was probable that the advertisement slips had been in the bottle
when it was washed. Another milk bottle contained a deposit of plaster of Paris at the base which
had not been washed out before filling the bottle. Three samples of milk contained less than 8.5
per cent. of milk solids not fat. The results were respectively 7.86 per cent., 8.34 per cent., and 8.35
per cent. of solids not fat.
A sample of Cheese Spread which was stated to be prepared from cheese, non-fatty milk solids
and emulsifying salts was incorrectly labelled. It contained 50.0 per cent. total solids, and the fat
on the total solid matter was only 43.8 per cent. less than the fat contained in a full cream milk
cheese. The claim that the spread contained cheese and butter implied that the milk fat should be
greater than that of ordinary cheese. The ingredients should have been declared as 'partially
skimmed milk cheese, butter, non-fatty milk solids and emulsifying salts.'
A Buttered Cheese Spread contained 29.1 per cent. of fat, and assuming that it contained 15
per cent. of added butter, the original cheese spread could have contained only 19.4 per cent. of fat.
The spread was claimed to contain 15 per cent. of butter over and above the fat contained in the
spread sold by the same name without the addition of butter.
A sample was labelled as 'Triple-Creme Chambourcy 75 per cent. M.G.' 'M.G.' is the
abbreviation of the French for 'fatty matter' and in France is claimed to mean 'Calculated on
the dry matter.' The average Englishman would not know this and it is doubtful whether the
French public realise the intention. Examination showed 75.2 per cent. of fat on the dry matter,
but, as the cheese also contained 56.2 per cent. of water, the fat was in reality only 33 per cent.
in the cheese as sold.
Some Valmeuse Cheese was labelled as 50 per cent. 'm.g.' It contained 49.6 per cent. of fat on
the dry matter, but again the label should have specified that the 50 per cent. of fat was calculated
on the dry matter.
Another sample of Cheese with Ham was labelled only in German. The illustration represented
a cheese and ham only, whereas the product contained cheese, beef, and ham. This sample was
stated to contain 30 per cent. 'fett i.T.', the 'i.T.' being also an abbreviation for 'on the dry
matter.'
Some Mainzer Cheese contained only 0.85 per cent. of fat, 30.8 per cent. protein, and 62.2 per
cent. water, and should, therefore, have been labelled as a Skimmed or Separated Milk Cheese.
Formerly Mainzer Cheese was made from partially skimmed milk only.
A product was submitted as 'Smatana,' but this name could not be traced among the literature
on foods, although it was thought to be a well known product in Poland sold as 'Soured Cream.'
If this was intended to be soured cream it must comply with the requirements of the Cream Order
and contain not less than 18 per cent. of butter fat, whereas only 13.4 per cent. of fat was found.
Moreover as Smatana is not a recognised name in England the ingredients must be disclosed.
The ingredients of a Sandwich Spread were not in the correct order, and one of them was described
as 'Glutamate' instead of as 'Sodium Glutamate.'
A sample of Butter Zwieback was claimed to contain 9.1 per cent. of butter, whereas only 7.1
per cent. of butter was present.
Two samples of Chocolate Biscuits were incorrectly labelled as 'Milk Chocolate.' The
manufacturers had previously agreed to change their label.
A Chocolate Cake Coating had the composition correctly declared, but it was prepared with
another vegetable fat, which is not a constituent of chocolate, instead of cocoa butter. The
manufacturers must therefore call it 'Cocoa Cake Coating,' or alternatively the fat must be changed
to consist of a mixture of cocoa butter and milk fat.