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18
A sample of hot milk contained only 1.59 per cent. of milk fat and 6.01 per cent. of solids not fat.
It therefore contained not less than 28 per cent. of added water, and, after allowing for the addition
of water, was not less than 26 per cent. deficient in fat. The freezing point—0.347 degrees C.
indicated the presence of 33 per cent. of added water.
Two dirty milk bottles were examined. In one case the dirt on the bottom consisted of dried
cement, but judging by the cleanliness of the interior sides of the bottle it had probably been through
the cleansing process. The other bottle contained a layer of dirt on the interior base consisting
mainly of organic matter with some green algae. It had probably been lying about dirty for some
time, and although it had been through the washing machine the process was insufficient to remove
the dirt.
Three samples of butter called for comment. One was discoloured due to moulds, a grey black
growth on the surface being due to a Fusarium type and a red one to an unidentified mould, possibly
Oidium. Another sample, received as a complaint, was genuine butter, but was almost white in
colour. It possessed a rancid flavour and gave a positive reaction for rancidity by the Kreis test.
The peroxide value was 23.8. The third sample contained not less than 16.16 per cent. of water,
which is 1 per cent. above the legal limit. Owing to the high price of butter there is a general tendency
at present to make its water content as great as possible. It was thought that the packer's attention
should be drawn to the matter.
A roll sold as "buttered" was found to be spread with margarine, and a sliced white loaf contained
7 pieces of brown matter derived from a small piece of wholemeal bread which had been broken
up during the moulding.
A sample of Demi Pont-L 'Eveque Fermier cheese was dried and unsatisfactory for edible purposes.
It contained only 36.1 per cent. of moisture, whereas the moisture content should range from 45
to 50 per cent. The fat was 47.8 per cent. calculated on the dry matter, and the label claimed "45
per cent. matiere grasse." It was therefore incorrectly labelled. The salt, 1.21 per cent., was low,
as this cheese generally contains about 2 per cent. of salt.
Several samples of Austrian cheese were labelled only in German which, when translated, still
conveyed little to the English mind. It was, therefore, decided to ask the manufacturers what they
were supposed to be and whilst the discussions were continuing the samples themselves decomposed
so badly that they had to be discarded. It was later learned from Somerset County Council that
they were in fact all made with a margarine cheese base.
The filling of some Cheese Sandwich and Cheese Filled Biscuits consisted of 30 per cent. cheese,
and the remainder was essentially margarine. The Standards Committee of the Association of Public
Analysts has decided that this is satisfactory, but your analyst is not in agreement with his colleagues
in this matter. Your analyst's view is that since these fillings are essentially margarine they should
be correctly described and that the present anomalous position of margarine cheese and margarine
cheese products should be cleared up.
Some "Slim Wheat Biscuits "possessed a slightly rancid flavour and it was found that the fat
gave a strong reaction for rancidity.
A sample labelled "The Original Macaroon Biscuit Mix "was found to consist of 62 per cent. of
sugar and 25 per cent. of groundnuts with minor constituents. Macaroons must consist essentially
of ground almonds, sugar and egg.
A sample of Grape and Blackcurrant Juice was stated to contain the pure juices only, but
contained artificial flavouring.
A complaint sample of prepared coffee infusion was examined, and found to contain 1 per cent.
of salt. Although this is excessive it is doubtful whether it had been added maliciously.
Some chocolates were submitted because they were thought to be mouldy, but the trouble was
due to a coating of "sugar bloom."
A "Cherry Crush Sandwich" contained only 1.25 per cent. of cherries and the order of
declaration of ingredients was incorrect. As dates were the principal constituent it should have been
labelled "Date Crush" rather than "Cherry Crush." Another vegetarian food described as
"Almond Date Cubes" gave no disclosure of ingredients as required by the Labelling of Food
Order. Since it contained 86.4 per cent. of dates and only 13.6 per cent. of almonds, a more correct
description would be "Date Almond Cubes."
A sample of Marmalade and a follow-up sample of the same product contained only 64.2 per cent.
and 66 per cent. of soluble solids respectively. The Food Standards Preserves Order requires 68.5
per cent., for preserves not packed in sealed containers.