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88
Poor
quality milk
samples.
Where possible, freezing point determinations are carried out on all
samples of milk in which the percentage of solids-not-fat, though satisfying
the Regulations, appears to be suspiciously low. All samples containing a
minimum of 1 per cent, or over of added water are reported as adulterated.
Other samples which are outside the Hortvet range, but contain less than a
minimum of 1 per cent., are reported as being of suspicious character. During
the year, 19 samples of this type were examined.
Hospitals,
etc., samples.
17 samples of milk were taken on delivery for chemical examination from
six institutions in the Borough. The average composition of the milk was :
Fat, 3.41 per cent., and solids-not-fat, 8.80 per cent.
School
samples.
40 samples of milk were taken on delivery at 38 schools in the Borough.
The average composition of the samples was : Fat, 3.48 per cent., and solidsnot-fat,
8.79 per cent.
Bread and
butter
43 samples, consisting of either bread and butter or rolls and butter, were
examined. Of these, 2 samples of bread and butter and 4 samples of rolls
and butter were adulterated.
C 140. Rolls and butter. The fat consisted entirely of margarine.
Discharged under the Probation of Offenders' Act.
B 288. Bread and butter (Informal). The fat consisted entirely of
margarine.
B 535. Bread and butter (Informal). The fat consisted of
margarine.
B 539. Rolls and butter (Informal). The fat consisted of
margarine.
B 588. Rolls and butter. The fat consisted of margarine. Vendor
fined £2, with £2 2s. Od. costs.
B 589. Rolls and butter. The fat consisted of margarine. Vendor
fined £2, with £2 2s. Od. costs.
Cream.
14 samples of cream examined were genuine. In 7 of these samples
the fat ranged from 39.4 per cent, to 54.4 per cent., with an average of 49.8 per
cent. In the remaining 7 samples the fat ranged from 20.0 per cent, to 25.9
per cent., with an average of 23.fi per cent. 3 of the latter samples consisted
of tinned cream, and 4 were sold loose as half-price cream.
Condensed
and dried
milk.
4 samples of condensed milk and 3 samples of dried milk were genuine
and free from preservative.
These samples complied with the requirements of the Condensed Milk
and Dried Milk Regulations respectively as regards percentage composition
of milk fat and milk solids, and each tin contained sufficient condensed or
dried milk to produce the number of pints of standard milk as stated on the
label.
Cream
Cheese.
9 samples of cream cheese were examined, and of these 5 samples were
unsatisfactory.
B 570 (Informal). Consisted of soft cheese containing 10.8 per
cent, of fat, made from partially skimmed milk.
B 571 (Informal). Whole milk soft cheese containing 19.6 per cent,
of fat.
B 590. Soft cheese containing 8.4 per cent, of fat, made from
partially skimmed milk. Vendor cautioned.