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74
Poor
Quality
Milk
SamDles
The table shows a welcome improvement in the percentage of solids-notfat
for 1933. Possibly the activities of the Milk Marketing Hoard may have
contributed to this improvement. In any case it is to be hoped that the
improvement may be maintained.
Samples of milk which are slightly below the legal standard of composition
are reported as "Genuine, poor quality, slightly deficient in solids-not-fat."
The presumptive standard requires a minimum of 8.5 percent. of solidsnot-fat.
The system of classification adopted is as under:—
Solids-not-fat, 8.43 percent. and over—Genuine.
Solids-not-fat, 8.25 percent. to 8.42 percent.—Poor quality.
Solids-not-fat, less than 8.25 percent.—Adulterated.
During the year 16 samples (including one sample of separated milk)
have been classified as "Poor Quality."
The determination of the freezing point of a number of these samples
showed that added water was present in all those examined by this method.
In every case a letter has been sent by the Medical Officer of Health to
the vendor asking for an explanation of the deficiency of solids-not-fat.
Hospital,
etc.,
Samples.
35 samples of milk were taken on delivery for chemical examination
from 6 institutions in the Borough. All the samples were genuine. The
average composition of the milk was: Fat 3.48 percent., and solids-not-fat
8.81 percent.
School
Samples.
82 samples of milk were taken on delivery at 66 schools in the Borough.
Of these, 2 samples were reported as being of poor quality. Several of these
samples contained small quantities of added water although the percentage
of solids-not-fat was equivalent to or exceeded the legal minimum of 8.5 percent.
The average composition of all the samples was:—
Fat 3.50 percent., and solids-not-lat 8.70 percent.