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63
Each sample contained more than the legal minimum of fat, the fat
content varying from 40.1 per cent, to 59.8 per cent., and giving an average
figure of 50.6 per cent. All contained boron preservative, and in one case
(L 74, above) the legal maximum of 0.4 per cent, of boric acid was exceeded.
The presence of any preservative in cream is prohibited from January 1st,
1928.
Cream Cheese.
Cream cheese was demanded in all cases, and the following varieties of
cheese as described by the vendors were supplied:—One sample Creamy
Cheese or Full Cream Dutch Cheese, 2 samples Soft Cheese, and 2 samples
Cream Cheese. Of these 5 samples, 3 were adulterated, and a further sample
purchased formally from one of the vendors was also adulterated.
N 58 Creamy Cheese or Full Cream Dutch (Informal). Consisted
of whole milk cheese containing 25.5 per cent, of fat.
N 59 Cream Cheese (Informal). Whole milk soft cheese containing
15.5 per cent, of fat.
N 53 Cream Cheese (Informal). Whole milk soft cheese containing
21.4 per cent, of fat.
N 66 Cream Cheese (Same vendor as N 53). Consisted of soft
cheese containing 8.5 per cent, of fat, made from partially
skimmed milk.
Vendor fined £3, with £.1 1s costs.
Of the 2 samples sold as "Soft Cheese," N 54 contained 14.6 per cent,
of fat, and was made from whole milk, and N 55 contained 13.7 per cent, of
fat, and was made from partially skimmed milk.
In a leaflet on Dairying and Cheesemaking issued by the Ministry of
Agriculture and Fisheries, it is stated that, in general, two varieties of cream
cheese are manufactured, one from cream containing about 50 per cent, of fat,
and the other from cream containing from 25 to 30 per cent, of fat. Cheeses
made from cream containing such percentages of fat will naturally contain a
still higher proportion, namely from 60 per cent, and upwards in the first
variety, and from 40 to 50 per cent, and upwards in the second variety. The
average proportion of fat in the cream sold in the Borough was 50.6 per cent.