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68
Samples of milk which are slightly below the legal standard of composition
are reported as "Genuine, poor quality, slightly deficient in solids-not-fat."
Poor Quality
Milk Samples
The legal minimum of 8-5 per cent, solids-not-fat is only a presumptive
standard, milk below this standard is not necessarily adulterated and milk
above the standard is not necessarily genuine. It is necessary to classify
the samples analysed and I have adopted the following scale for milk samples
containing normal percentages of fat.
Solids-not-fat, 8.43 per cent. and over—Genuine.
Solids-not-fat, 8.25 per cent. to 8.42 per cent.—Poor quality.
Solids-not-fat, less than 8.25 per cent.—Adulterated.
The actual deficiency in solids-not-fat in the poor quality samples when
compared with the legal minimum represents an amount of added water
varying from about 1 to 3 per cent. Such samples may, however, contain
up to 5 per cent, of added water assuming that the original milk before water
is added is a milk of good average quality, i.e., a milk of considerably better
composition than that laid down by the Sale of Milk Regulations. (See
samples Ell and M 97, Table N).
In these cases it would be unlikely that a conviction would be obtained
if legal proceedings were taken. Such samples, whether adulterated or
naturally poor, are of inferior quality and it should be the business of the
vendor (the price of good and inferior milk being the same) to supply a good
product.
As I have previously stated the presumptive standard should be abolished
and milk should be required to comply with a definite standard of quality.
It will be seen that small percentages of water can safely be added to
milk and considerable profit may be made by this system of "toning" down
the composition of milk. Tables G and H show the low percentage of
solids-not-fat in the Borough of Stepney as compared with other parts of the
country and in my opinion this is due to judicious watering of the milk
supplies before the milk is passed on to the consumer. It must be remembered
that the greater part of the milk supply is bulked by the various wholesalers
before it is passed to the retailer and therefore would normally contain more
than 8.5 per cent. of solids-not-fat. There are no small supplies brought in
from farms where possibly the milk might naturally be poor, though milk
supplied by the local cowsheds may fail to comply with the standard. The
determination of the freezing point generally confirms the belief that samples
reported as "poor quality" have been watered.