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appropriate designation for the purposes of the labelling & Food Order 1953.
The Importers were advised and stated whilst they would agree to declare
M.SG as "Monsodium Glutamate" on the label they had sufficient materials on
hand to last l8/24 months. It was agreed to allow the existing ones to be
used for another 18 months.
Informal Sample-Meat Marinade
The necessity to add vinegar and oil was not stated on the front of the
packet.
The manufacturers were advised and relabelled their product.
Informal Sample-Whole Ginger
This sample was incorrectly named. The Analyst's opinion was that the
sample was one of limed ginger containing added calcium carbonate 0.9%.
The Importers were advised and discontinued importing the article.
Informal Sample-Milk
The sample was deficient in milk solids other than milk fat to the extent
of 0.5%
The Producers when notified, advised that the Milk Marketing Board
reported that the long winter had delayed growth of new Spring grass and
in certain areas rainfall had prevented cows being turned out and were
therefore being stall-fed on last season's hay of rather poor quality.
Informal Sample-Olives
The sample was stuffed olives in brine and a label bearing the common
or usual name list of ingredients and address of the packer of the food was
not present on the container.
The Producers were advised and enclosed a sample label in general use
on their product. The label was acceptable to the public analyst.
The vendor later wrote to say the label became detached whilst the
article was in his possession.
Informal Sample-Cochineal
A sample of food colour containing carmine, glycerine, isopropanol and
potassium hydroxide solution.
The container was not labelled in accordance with Schedule 2 of the
Colouring Matter in Food Regulations 1966.
The manufacturers submitted a revised label which was acceptable to
the Public Analyst.
Formal Sample-Milk
The sample contained Milk Fat 354 per cent. milk solids other than
milk fat 8.33 per cent., and that the Freezing Point (Horbet) of the
sample was - 0.531° C. As judged by the Sale of Milk Regulations 1939 the
sample is deficient in milk solids other than milk fat to the extent of
2.0 per cent. The Freezing Point (Horbet) indicated the presence of 1.5
per cent added water. The opinion based on genuine bulk milk having a
Freezing Point (Horbet) of not less than-0.540° C. The minimum limit of
the above named regulations in respect of milk solids other than milk fat is
8.5 per cent.
A satisfactory explanation was received from the Producers.
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