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107
It is highly important that the production of these grades of milk should
be bacteriologically controlled so that the consumers who require cleaner
milk and who pay a higher price may be assured that the milk so described
complies with the standards of purity laid down.
The bacteriological examination of graded milks was commenced at the
close of the year. One sample of Grade A Pasteurised Milk was examined
and was found to be satisfactory.
Butter.
Out of 168 samples examined, 6 samples were found to be adulterated.
H 86 (Informal). Contained 0.04 per cent. boric acid.
H 91 (Same vendor as H 86). Contained 0.03 per cent. boric acid.
On the production of a warranty the summons was dismissed
on payment of £1 1s. costs.
S 84 (Informal). Contained at least 25 per cent. of margarine. A
further sample S 89 taken formally from the same vendor was
genuine.
M 65 (Informal, purchased from the vendor of S 84 and S 89).
Contained at least 25 per cent. of margarine.
M 81 (Same vendor as M 65). Contained at least 25 per cent. of
margarine. The vendor was fined £2 with £2 2s. costs.
K 88 (Informal). Contained 265 per cent. of water. The legal
maximum of 16.0 per cent. of water in butter was therefore
exceeded to the extent of 65.6 per cent. A further sample
obtained formally from the same vendor was genuine.
Margarine.
140 samples examined were genuine and free from preservative and
prohibited colouring matters. Offences with regard to labelling were committed
in 13 cases. (See page )
Margarine and Butter (Blended).
One sample submitted as a mixture of margarine and butter contained
80 per cent. of butter and 20 per cent. of margarine.
Cream.
Twenty-one samples were genuine, free from preservative and thickening
substances. The percentage of milk fat varied from 35.6 per cent. to 57.3