View report page

There are, in addition, several items arising from the report which are also of
interest:Milk.
29 samples of milk were taken in course of delivery to the schools and hospitals
in the Borough, 22 for chemical analysis and 7 for bacteriological examination. All were
returned as satisfactory.
Aausages.
A total of 25 samples of sausage were taken of which 16 were pork and 9 beef.
The average meat content of the pork samples was 65.1% and that of the beef 57.8%. These
averages are above the unofficial standards of 65% for pork and 50% for beef.
Ice Cream.
12 samples of ice cream were purchased for chemical analysis, all of which complied
with the standards laid down for this commodity by the Food Standards (Ice Cream) Order 1953•
The Order provides, inter alia, that ice cream must contain at least 5% fat, 10%
sugar and 7½% milk solids other than fat. An analysis of the figures returned by the Analyst
of the 12 samples submitted show an average of 10.9% fat, 15.2% sugar and 11.0% solids not
fat, which is greatly in excess of the minimum required by the law.
The fat content in ice cream is not necessarily fat derived from milk and the use
of the word "cream" is apt to be misleading,. Margarine is the Ingredient very largely used
to supply the fat content. Cream derived from milk is sometimes used if a high class product
is required. This is not in common use, however, as the cost of the completed article would
be prohibitive.