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91
Result of Analysis of Milk Samples
The samples of milk were obtained as follows:
Taken on Milk Rounds 89
Taken at Dairies 101
Taken at Institutions 6
Total 196
Average composition of samples:-
Milk (excluding South Devon and Channel Island Milks)
Solids not Pat 8. 64
(Legal standard is 8.5%)
Milk Fat 3.56
(Legal standard is 3%)
South Devon and Channel Island Milk
Solids not Fat 8.99
(Legal standard is 8.5%)
Milk Fat 4.55
(Legal standard is 4%)
DETAILS OF NON-GENUINE SAMPLES TAKEN
Article
Nature of Adulteration
or Deficiency
Remarks
Bilk Bread
This article consisted of bread
made with skimmed milk powder
and contained no significant
proportion of whole milk solids
whereas, in the opinion of the
Analyst, milk bread should contain
not less than 6.3% by
weight of whole milk solids.
No action taken
pending legislation
recommended
by Food Standards
Committee
Chocolate
Consisted of skimmed milk
chocolate substitute.
This article has now
been labelled correctly
Condiment,
Non-brewed
The sample contained 3.5 per
cent. of acetic acid whereas
this article should contain not
less than 4 per cent w/v of
acetic acid.
Vendor warned
Milk
This sample was deficient in
milk fat, the deficiency
corresponding to the extraction
of 19 per cent of the milk fat.
Sample obtained from
unsealed churn at local
hospital. Enquiries revealed
cream had been
skimmed from milk by a
member of hospital staff.
Subsequent samples
sat isfactory.
Pork Sausage
Heat
Article consisted of preserved
pork sausage meat.
A notice declaring the
presence of preservative
in this article has been
exhibited on the Vendor's
premises.