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156
It will be observed that 42, or about 18.8 per cent., of the
samples examined were certified to bo adulterated. This figure
ia much lower than in any of the seven preceding years:—
Year. Percentage of
terated Samples.
1890-91 29.3
1891-92 22.1
1892-93 17.9
1893-94 23.7
1894-95 16.4
1895-96 23.2
1896-97 22.1
MILK.
About one-third of the samples taken consisted of milk, 102
being examined, 31 of these (30.3 per cent.) being certified to
be adulterated either by the addition of water, or by the removal
of milk fat.
The nature and amount of the adulteration were as follows:—
No. of Sample
Nature and Amount of Adulteration.
FIRST QUARTER (ending 30th June, 1897 )
C 2 25
At least 8.0 per cent, of fat removed.
6
,, 12.6 ,, ,,
C 3 7
,, 15.0 ,, ,,
1
,, 16.0 „ ,,
C 2 7
At least 8.0 per cent, of water added.
16
,, 11.2 ,, ,,
C 3 11
,, 12.3 ,, ,,
C 3 16
At least 14.1 per cent, of water added, and at least
17.4 per cent, of fat removed.
C 2 14
At least 10.6 per cent, of water added, and at least
27.7 per cent, of fat removed.