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B 706. Rolls and butter (Informal). The fat contained at least 40 per
cent, of margarine.
B 722. Buttered Rolls. The fat consisted of margarine. Discharged
under the Probation of Offenders Act. Vendor paid £2 2s. 0d. costs.
Butter.— Out of 55 samples of butter analysed, 2 samples were found to
be adulterated.
B 703. Contained at least 50 per cent, of margarine. Vendor fined £1
with £2 2s. Od. costs.
B 705 (Informal). Contained at least 50 per cent, of margarine.
Condensed and Dried Milk.— 5 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.— 11 samples of cream examined were genuine and free from
preservative. In 7 of these samples the fat ranged from 40.0 per cent, to 54.5
per cent., with an average of 46.1 per cent. In the remaining 4 samples the
fat ranged from 22.4 per cent, to 26.8 per cent., with an average of 24.5 per
cent. 3 of the latter samples consisted of tinned cream and 1 was sold loose
under the name of " Economy Cream."
Cream Buns.— 6 samples of cream buns were examined. None of the
samples contained cream.
Cream Cheese.— Since and including the year 1926, 57 samples of Cream
Cheese have been analysed and of these 42 samples were adulterated. 7 were
sold as Soft Cheese and complied with that description. One sold as Double
Cream Cheese was made from whole milk. Out of 49 samples sold as Cream
Cheese 6 were made from single cream, 2 from very thin cream,
cream, 23 from whole milk. 11 from partially skimmed milk, 4 from
skimmed milk and 3 from separated milk. Legal proceedings were taken
in one case in 1926 and one case in 1927 and a conviction was obtained in
each case. Until the years 1933, 1935 and 1936 no further samples were
taken as it was thought that this kind of cheese was a cheap locally-made
product and that real cream cheese was not expected to be obtained. As,
however, none of these later samples sold as cream cheese consisted of cream
cheese the Public Health Committee in 1936 authorised the Medical Officer
of Health to inform purveyors in the Borough that it was an offence to sell
soft cheese made from milk as cream cheese and during the year with which
this report deals three convictions have been obtained. The following short
notes show broadly the differences between the various types of cheese.
Soft Cheeses are made from whole milk by draining the curd without
heat or pressure. They are non-pressed, cheeses. In the soft cheeses made
and sold locally the percentage of fat varies round about 20 per cent. Sometimes,
however, as mentioned above in samples obtained in the Borough,
partially skimmed or separated milk is used and then the percentage of fat
may be very small. Well known types of soft cheeses are Camembert and
Brie; these are made by a special process. Hard cheeses are pressed cheeses