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55
The Ministry of Health, perhaps, will make a recommendation to that
effect. If the Ministry circularised all local authorities to advise local
hospitals and Institutions to use Certified and Grade A milk, a good
step forward would be taken.
The next point to be considered is variation in composition of
Cow's Milk.
Local Authorities take samples of milk for analysis, to see whether
the fat is under 3 per cent., the minimum legal amount, and to see
whether the non-fatty solids are under 8.5 per cent. the legal minimum
limit for " milk."
In Deptford, in 1922, we took 403 samples, and it was found that
nine were adulterated. Five prosecutions led to fines and costs
amounting to £15 9s. The Public Analyst's report shows the deficiency.
It is not for the Borough Council to explain how this deficiency has
arisen, but it is for the milkman when he is prosecuted.
Sometimes the Council rests satisfied with a warning letter, providing
that the discrepancy is a small one ; otherwise a summons is
taken out. If the milkman can prove that he sold the milk as he
received it under a written warranty, he is exempt from punishment.
Now the milk roundsman, retailer or distributor often brings forward
various excuses putting the blame of the deficiency on the cow. No
Authority wishes to prosecute an innocent retailer, but the trouble is
that this world contains some people who are not so very innocent
after all.
Let us then consider the variations in the composition of cows'
milk, for in so doing we are considering the excuses sometimes put
forward by the solicitor for the defence. We know that on the average
milk contains roughly 1/8 (one-eighth) of its weight of " total solids "
and seven-eighths water, the "total solids" consisting roughly of threetenths
fat and seven-tenths non-fatty solids. Expressed in percentages
the average milk consists of—water 87.4 per cent., fat 3.7 per cent.,
and non-fatty solids 8.9 per cent. Total solids 12.6 per cent.
The yearly average composition of milk does not vary at all widely
in different localities or in different years, but in any one year there is
an appreciable variation in seasons as brought out by the monthly
average. There is a low fat percentage in the summer months and
this is due to some extent to the greater average volume of the milk
from the cow at this period of the year. This fluctuation is only present
in a minor extent so far as the non-fatty solids are concerned.