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SAMPLING OF FOOD AND DRUGS
Heat Treated Milk
The Milk (Spacial Designation) (Pasteurised and Sterilised 1411k) Regulations
1949 to 1953:-

There are, in addition, several items arising from the report which are also of
interest
Milk
Seven samples of milk were taken In course of delivery to the schools and hospitals
in the Borough for chemical analysis. All were returned as satisfactory.
Sausages
A total of 17 samples of sausages were taken, of which 9 were pork and 8 beef.
The average meat content of the pork samples was 68.2% and that of the beef 57.4%. The
unofficial standards are 65# for pork and 50% for beef. One sample was taken of pork
sausage meat prior to manufacture of the sausages, the meat content being 72-0#.
Ice Cream
Twenty-five samples of ice cream were purchased for chemical analysis, 24 complying
with the standards laid down for this commodity by the Food Standards (Ice Cream) Regulations
1959» and one being 0.2% deficient in fat.
The Regulations provide, inter alia, that ice cream must contain at least 5% fat and
7i# milk solids other than fat. An analysis of the figures returned by the Analyst of the
25 samples submitted shows an average of 9.7% fat, and 11.9% solids not fat, which is greatly
in excess of the minimum required by law.
The fat content in ince 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.
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