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80
REPORT OF THE PUBLIC ANALYST
(Thomas McLachlan, Esq., A.C.G.F.C., F.I.C.)
It is satisfactory to note that the percentage of adulteration during the year has remained
low (3.0 per cent.).
Of a total of 571 samples of milk and skimmed milk, two only were reported as adulterated.
One of these samples was 6 per cent. deficient in fat and the other, whilst it showed a solid.not.fat
content of 8.5 per cent., gave a freezing point determination, which showed that it contained at
least 3 per cent. of added water. There appear to be one or two dairymen in London at the present
time, who are watering their milk deliberately and scientifically, knowing that any action taken
against them will have to be taken under the Milk and Dairies Act, 1922, on the evidence of the
freezing point test. It is possible that their original supply comes from one wholesale dealer.
Of a total of 356 samples of foods, other than milk, beers or spirits, 23 (or 6.5 per cent.) were
reported as adulterated.
Whereas good butter and margarine seldom contain more than 14 per cent., and it is illegal
to sell those containing more than 16 per cent., of water, it has been noticed that there has been
a tendency for the water content to vary from 15.0 to 15.6 per cent. in the case of butter and from
14.0 to 15.0 per cent. in the case of margarine. This may be one of the methods of creating an
impression that the price of foodstuffs is not rising unduly.
Two samples of bread and butter were found to be spread with margarine. There is so little
difference in the price of butter and margarine at present that it is difficult to understand why such
a practice should be adopted.
Exception was taken to two samples of dripping, one of which contained 3.94 per cent. of
free fatty acids, while the other contained 1 .4 per cent. of free fatty acids and 1 .7 per cent. of water.
If good wholesome fat is employed for the manufacture of dripping it should certainly not contain
more than 1 per cent. of free fatty acids. Fortunately this high acidity imparts a definite flavour
to the dripping, and it behoves vendors to see that their product is sweet or they will lost their custom.
Eight out of nine samples of lemonade powder were reported as adulterated because they
were prepared with tartaric acid instead of citric acid, the acid natural to citrus fruits. In the
opinion of your analyst a powder sold as lemonade or orangeade powder should contain citric acid
in exactly the same way that one expects to find this acid in a liquid cordial. Tartaric acid is an
acid derived from grapes, but it is present in the grapes in the partially neutralised state and not
as the free acid. Again, it is further stated in medical literature that there is a distinct difference
between the physiological action of citric acid and of tartaric acid ; your analyst therefore felt
that on either of these grounds the use of tartaric acid should be condemned. In one case the
manufacturer objected to your analyst's report and brought the Director of the British Association
of Research for the Cocoa, Chocolate, Sugar Confectionery and Jam Trades to support his claim
that the use of tartaric acid was recognised in the trade and that it had been generally employed
for a number of years. Recently citric acid has become cheaper than tartaric acid, but the
advantage claimed for tartaric acid is that it does not absorb water so readily as citric acid, and
that the powder keeps better in consequence. At the same time it was admitted that it is the
custom to use citric acid for these powder preparations when sold as blocks. This case is
particularly interesting for in a similar case in another borough the vendor gave the name of the
wrong manufacturer, who was indignant that any suggestion should be made that he would employ
anything but citric acid in his lemonade powder. Further, when representations were made to
the real manufacturers, who are one of the largest confectionery firms in the country, an apology
was immediately given with the explanation that the formula had been changed by the foreman
without the permission of either the scientific staff or the management.