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CHEMICAL ANALYSIS OF MILK AND CREAM SAMPLES
MILK
Fifty-five formal and fifteen informal samples of milk were taken for
chemical analysis; all of which were found to be genuine.
Twenty-eight samples of 'Channel Island' and 'South Devon' milk
contained satisfactory averages of 4.43% milk fat and 8.97% milk solids
other than milk fat; and forty-two other samples of milk contained
satisfactory averages of 3.51% milk fat and 8.66% milk solids other than
milk fat.
The results were well above the minimum standard of 4% milk fat
laid down in the Milk and Dairies (Channel Islands and South Devon Milk)
Regulations 1956; and of 3% milk fat and 8.5% milk solids other than
milk fat required under The Sale of Milk Regulations 1939.
CREAM
Analysis of eight informal samples of cream showed three double
cream samples to contain an average of 49.66% milk fat and five single
cream samples a satisfactory average of 23.84% milk fat.
The minimum standards in relation to cream are as follows
'double cream' not less than 48% by weight of milk fat, and 'other creams'
described as single cream, pouring cream, coffee cream, fruit cream, or as
any other description of cream - not less than 18% by weight of milk fat.
To comply with the Milk (Special Designation) (Raw Milk) Regulations,
Tuberculin Tested Milk must not decolourise Methylene Blue within 4Vi
hours if the sample is taken during 1st May to 31st October, or within 5lA
hours if taken between 1st November and 30th April.
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