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Nature of Unsatisfactory Sample Remarks
Serial No. 5365
(n) Pasteurised Milk
Composition: Adherent to the inner
surface of the base of the bottle were
a number of fragments of a set sand cement
mixture. Two small fragments were also
noted free in the milk.
Matter investigated, Warning letter to bottler,
Serial No. 5467
(n) Milk
Composition: The bottle was soiled
internally by a band about 5 mm. wide
passing round the circumference. The
deposit contained chalk and denatured milk
and was not completely removed with warm
(l60°F) caustic soda for ten minutes. It
is possible that the incrustation was
present before the last filling.
Matter investigated. Warning letter to bottler.
Serial No. 5507
(n) Pasteurised Milk
Composition: Three brown patches, about
l/lO" diameter, of milk solids and mould
hyphæ, were adherent to the inside of the
bottle near the bottom rim, indicating that
the bottle had not been cleaned properly.
Matter investigated. Warning letter to bottler,
Serial No. 5424
(e) Cheddar Cheese
Composition: The dark specks on the surface
consisted of iron rust and, in one case, a
fragment of mould growth. All the contamination
was at, or near, the surface and
may, therefore, have occurred at the
cutting stage.
Matter investigated, Warning letter to vendor,
Serial No. 5335
(e) Pull Pat Cheese
Composition: The article was full fat
soft cheese and should have been so
described. The composition was
factory for such a cheese.
Correspondence with retailer. Cheese now properly labelled.
Serial No. 5336
(e) Full Fat Creamery Cheese
Composition: The article was full fat
soft cheese and should have been so
described. The composition was
factory for such a cheese.
Correspondence with retailer. Cheese now properly labelled.
Serial No. 5492
(q) Creamed Rice Milk Pudding
Composition: On the surface of the opened
tin of rice pudding adjacent to the side
seam was a patch of mould approximately
12 mm. by 6 mm. There was a small hole in.
the can at the point where the mould had
grown.
Matter investigated. Warning letter to canner.
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