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(a) Inferior—? ingredients should be cocoa, wheat, starch and sugar.
(b) Packet equivalent to 10, not 12 eggs.
(c) The baking powder ingredient of the self-raising flour had been
compounded without the acidic ingredient.
(d) Inferior. Copper content rather high, but not enough to render
article unfit for food.
(e) Two samples had developed oxidative rancidity to a degree rendering
it unfit for food.
(f) Inferior, having a slight burnt taste.
(g) Inferior. Two samples deficient 0.2% total solids.
(h) Adulterated. Made from barley flour or flakes.
(i) Sample fermenting and unfit for use.
(j) Inferior. " Hydrogen swells
(k) Bottle broken on receipt at laboratory.
BACTERIOLOGICAL EXAMINATIONS
Milk.
No. of samples Un-
taken Article Satisfactory satisfactory
47 Designated Milk 46 1 (a)
5 Ordinary Milk 5 —
11 Washed Milk Bottles 11
63 62 1
(a) The Phosphatase test showed that the milk had been grossly undertreated.
Previous and subsequent samples were found to be
satisfactorv.
Ice Cream.
Bacteriological
No. of samples examination Methylene Blue Group
taken Article Satis. Unsatis. I II III IV
64 Ice Cream 64 — 11 17 17 19
9 Ice Cream Mix 9 — 2 — — 7
3* Ice Cream 2 1 (b)
76 75 1
* Samples taken and examinations made prior to the introduction of
methylene blue test.
(b) Subsequent samples from the same source were found to be bacteriologically
satisfactory.
Chemical analyses of ice cream samples were also made, as
a result of which it was revealed that those which came in the
methylene blue test Group I had a fat content range from 0.2 per
cent. to 16 per cent. and total solids 18.0 per cent to 38.5 per cent.;
Group II, fat contents from 2.1 per cent. to 10.9 per cent., total
solids from 24.5 per cent.to 35.8 per cent.; Group III, fat contents
from 1.1 per cent. to 4.4 per cent., total solids from 19.0 per cent.
to 26.5 per cent.; and Group IV fat contents from 2.4 per cent. to
10.8 per cent., total solids from 22.5 per cent. to 35.4 per cent.