View report page

146
Details of action taken in respect of samples which were the
subject of adverse comment:-
Austrian Smoked Cheese.
This article should have been described as "Pull fat soft
cheese"- the Cheese Regulations 1965, It contained 22.7% milk
fat and 46% water,, Following advice, the article was correctly
described.
Curd Cheese,
This should have been described as "Medium soft cheese"the
Cheese Regulations 1965, It contained 15.1% milk fat and
67,7% water. It was correctly described by a notice on the
counter.
Farmhouse Brie Cheese.
The article should have been described as "Full fat soft
cheese"- the Cheese Regulations 1965, It contained 20.2%
milk fat and 58,5% water. It was correctly described by a
notice on the counter.
Port Salut Cheese.
This should have been described as "Full fat soft cheese"the
Cheese Regulations, 1965. It contained 26.8% milk fat and
47.4% water. It was correctly described by a notice on the
counter.
Dutch Processed Cheese.
This should have been described as "Medium fat processed
cheese"- the Cheese Regulations, 1965. It contained 25.5$
milk fat, 45.1% water and the milk fat in the dry matter was
46,5%. It was correctly described by a notice on the counter.
Beef Sausages.
This sample consisted of preserved beef sausages containing
260 parts per million of sulphur dioxide which is an added preservative
and its presence in beef sausages without declaration is
contrary to the requirements of the Preservatives in Food
Regulations, 1962, The matter was taken up with the manufacturer
and the retailer and since then a preservative notice has been
displayed in the shop.