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ADULTERATION OF DAIRY PRODUCE
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See also:ADULTERATION OF See also:DAIRY PRODUCE 1 The See also:Sale of See also:Food and Drugs See also:Act 1899, which came into operation on the 1st of See also:January woo, contains several sections See also:relating to the See also:trade in dairy produce in the See also:United See also:Kingdom. See also:Section 1 imposes penalties in the See also:case of the importation of produce in-sufficiently marked, such as (a) See also:margarine or margarine-See also:cheese, except in passages conspicuously marked " Margarine " or " Margarine-cheese "; (b) adulterated or impoverished See also:butter (other than margarine) or adulterated or impoverished See also:milk or cream, except in packages or cans conspicuously marked with a name or description indicating that the butter or milk or cream has been so treated; (c) condensed separated or skimmed milk, except in tins or other receptacles which See also:bear a See also:label whereon the words " See also:machine-skimmed milk " or " skimmed milk " are printed in large and legible type. For the purposes of this section an See also:article of food is deemed to be adulterated or impoverished if it has been mixed with any other substance, or if any See also:part of it has been abstracted, so as in either case to affect injuriously its quality, substance, or nature; provided that an article of food shall not be deemed to be adulterated by See also:reason only of the addition of any preservative or colouring See also:matter of such a nature and in such quantity as not to render the article injurious to See also:health. Section 7 provides that every occupier of a manufactory of margarine or margarine-cheese, and every wholesale dealer in such substances, shall keep a See also:register showing the quantity and destination of each See also:consignment of such sub-stances sent out from his manufactory or See also:place of business, and this register shall be open to the inspection of any officer of the See also:board of See also:agriculture. Any such officer shall have See also:power to enter at all reasonable times any such manufactory, and to inspect any See also:process of manufacture therein, and to take samples for See also:analysis. Section 8 is of much See also:practical importance, as it limits the quantity of butter-See also:fat which may be contained in margarine; it states that it shall be unlawful to manufacture, sell, expose for sale or import any margarine the fat of which contains more than ro% of butter-fat, and every See also:person who manufactures, sells, exposes for sale or imports any margarine which contains more than that percentage shall be guilty of an offence under the Margarine Act 1887. For the purposes of the act margarine-cheese is defined as " any substance, whether See also:compound or otherwise, which is prepared in See also:imitation of cheese, and which contains fat not derived from milk "; whilst cheese is defined as " the substance usually known as cheese, containing no fat derived otherwise than from milk." The so-called " filled " cheese of See also:American origin, in which the butter-fat of the milk is partially or wholly replaced by some other fat, would come under the See also:head of " margarine-cheese." In making such cheese a cheap See also:form of fat, usually of See also:animal origin, but sometimes See also:vegetable, is added to and incorporated with the skim-milk, and thus takes the place previously occupied by the genuine butter-fat. The act is regarded by some as defective in that it does not prohibit the artificial colouring of margarine to imitate butter. In connexion with this act a departmental See also:committee was appointed in 1900 " to inquire and See also:report as to what regulations, if any, may with See also:advantage be made by the board of agriculture under section 4 of the Sale of Food and Drugs Act 1899, for ' See also the article ADULTERATION. determining what deficiency in any of the normal constituents of genuine milk or cream, or what addition of extraneous matter or proportion of See also:water, in any See also:sample of milk (including condensed milk) or cream, shall for the purposes of the Sale of Food and Drugs Acts 1875 to 1899, raise a presumption, until the contrary is proved, that the milk or cream is not genuine." Much See also:evidence of the highest See also:interest to dairy-farmers was taken, and subsequently published as a See also:Blue-See also:Book (Cd. 484). The report of the committee (Cd. 491) included the following "recommendations," which were signed by all the members excepting one: I. That regulations under section 4 of the Food and Drugs Act 1899 be made by the board of agriculture with respect to milk (including condensed milk) and cream. II. (a) That in the case of any milk (other than skimmed, separated or condensed milk) the See also:total milk-solids in which on being dried at too° C. do not amount to 12 % a presumption shall be raised, until the contrary is proved, that the milk is deficient in the normal constituents of genuine milk. (b) That any milk (other than skimmed, separated or condensed milk) the total milk-solids in which are less than 12%, and in which the amount of milk-fat is less than 3.25 %, shall be deemed to be deficient in milk-fat as to raise a presumption, until the contrary is proved, that it has been mixed with separated milk or water, 'or that some portion of its normal content of milk-fat has been removed. In calculating the percentage amount of deficiency of fat the See also:analyst shall have regard to the above-named limit of 3-25% of milk-fat. (c) That any milk (other than skimmed, separated or condensed milk) the total milk-solids in which are less than 12 %, and in which the amount of non-fatty milk-solids is less than 8.5 %, shall be deemed to be so deficient in normal constituents as to raise a presumption, until the contrary is proved, that it has been mixed with water. In calculating the percentage amount of admixed water the analyst shall have regard to the above-named limit of 8.5 % of non-fatty milk-solids, and shall further take into See also:account the extent to which the milk-fat may exceed 3.25%. IV. That any skimmed or separated milk in which the total milk-solids are less than 9 % shall be deemed to be so deficient in normal constituents as to raise a presumption, until the contrary is proved, that it has been mixed with water. V. That any condensed milk (other than that labelled " machine-skimmed milk " or " skimmed milk," in conformity with section 11 of the Food and Drugs Act 1899) in which either the amount of milk-fat is less than to%, or the amount of non-fatty milk-solids is less than 25%, shall be deemed to be so deficient in some of the normal constituents of milk as to raise a presumption, until the contrary is proved, that it is not genuine. The committee further submitted the following expressions of See also:opinion on points raised before them in evidence:
(a) That it is desirable to See also:call the See also:attention of those engaged in the See also:administration of the Food and Drugs Acts to the See also:necessity of adopting effective See also:measures to prevent any addition of water, separated or condensed milk, or other extraneous matter, for the purpose of reducing the quality of genuine milk to any limits fixed by regulation of the board of agriculture.
(b) That it is desirable that steps should be taken with the view of identifying or " See also:ear-marking " separated milk by the addition of some suitable and innocuous substance, and by the See also:adoption of See also:procedure similar to that provided by section 7 of the Food and Drugs Act 1899, in regard to margarine.
(c) That it is desirable that, so far as may be found practicable, the procedure adopted in See also:collecting, forwarding, and retaining pending 'examination, samples of milk (including condensed milk) and cream under the Food and Drugs Acts should be See also:uniform.
(d) That it is desirable that, so far as may be found practicable, the methods of analysis used in the examination of samples of milk (including condensed milk) or cream taken under the Food and Drugs Acts should be uniform.
(e) That it is desirable in the case of condensed milk (other than that labelled " machine-skimmed milk " or " skimmed milk," in conformity with section 11 of the Food and Drugs Act 1899) that the label should See also:state the amount of dilution required to make the proportion of milk-fat equal to that found in uncbndensed milk containing not less than 3-25% of milk-fat.
(f) That it is desirable in the case of condensed whole milk to limit, and in the case of condensed machine-skimmed milk to exclude, the addition of See also:sugar.
(g) That the See also:official standardizing of the measuring vessels commercially used in the testing of milk is desirable.
In the minority report, signed by Mr Geo. See also:Barham, the most important clauses are the following:
(a) That in the case of any milk (other than skimmed, separated or condensed milk) the total milk-solids in which are less than 11.75%, and in which, during the months of See also:July to See also:February inclusive, the amount of milk-fat is less than 3%, and in the case of any milk which during the months of See also: 
Much controversy arose out of the publication of these reports, the opinion most freely expressed being that the See also:standard recommended in the See also:majority report was too high. The difficulty of the problem is illustrated by, for example, the diverse legal See also:standards for milk that prevail in the United States, where the prescribed percentage of fat in fresh cows' milk ranges from 2.5 in Rhode See also:Island to 3.5 in See also:Georgia and See also:Minnesota, and 3.7 (in the See also:winter months) in See also:Massachusetts, and the prescribed total solids range from 12 in several states (11.5 in See also:Ohio during May and June) up to 13 in others. Standards are recognized in twenty-one of the states, but the remaining states have no See also:laws prescribing standards for dairy products. That the public discussion of the reports of the committee was effective is shown by the following regulations which appeared in the See also:London See also:Gazette on the 6th of See also:August 1901, and fixed the limit of fat at 3 %: The board of agriculture, in exercise of the See also:powers conferred on them by section 4 of the Sale of Food and Drugs Act 1899, do hereby make the following regulations: i. Where a sample of milk (not being milk sold as skimmed, or separated or condensed milk) contains less than 3 % of milk-fat, it shall be presumed for the purposes of the Sale of Food and Drugs Acts 1875 to 1899, until the contrary is proved, that the milk is not genuine, by reason of the See also:abstraction therefrom of milk-fat, or the addition thereto of water. 2. Where a sample of milk (not being milk sold as skimmed, or separated or condensed milk) contains less than 8.5 % of milk-solids other than milk-fat, it shall be presumed for the purposes of the Sale of Food and Drugs Acts 1875 to 1899, until the contrary is proved, that the milk is not genuine, by reason of the abstraction there-from of milk-solids other than milk-fat, or the addition thereto of water. 3. Where a sample of skimmed or separated milk (not being condensed milk) contains less than 9% of milk-solids, it shall be presumed for the purposes of the Sale of Food and Drugs Acts 1875 to 1899, until the contrary is proved, that the milk is not genuine, by reason of the abstraction therefrom of milk-solids other than milk-fat, or the addition thereto of water. 4. These regulations shall extend to See also:Great See also:Britain. 5. These regulations shall come into operation on the 1st of See also:September 190t. 6. These regulations may be cited as the Sale of Milk Regulations 1901. In July 1901 another departmental committee was appointed by the board of agriculture to inquire and report as to what regulations, if any, might with advantage be made under section 4 of the Sale of Food and Drugs Act 1899, for determining what deficiency in any of the normal constituents of butter, or what addition of extraneous matter, or proportion of water in any sample of butter should, for the purpose of the Sale of Food and Drugs Acts, raise a presumption, until the contrary is proved, that the butter is not genuine. As bearing upon this point reference may be made to a report of the dairy See also:division of the United States See also:department of agriculture on experimental exports of butter, in the appendix to which are recorded the results of the analyses of many samples of butter of varied origin. First, as to American butters, 19 samples were analysed in See also:Wisconsin, 17 in See also:Iowa, 5 in Minnesota and 2 in See also:Vermont, at the respective experiment stations of the states named. The amount of moisture throughout was See also:low, and the quantity of fat correspondingly high. In no case was there more than 15 % of water, and only 4 samples contained more than 14%. On the other See also:hand, 11 samples had less than. ro %, the lowest being a pasteurized butter from See also:Ames, Iowa, with only 6.72% of water. The See also:average amount of water in the total 43 samples was 11.24%. The fat varies almost inversely as the water, small quantities of curd and ash having to be allowed for. The largest quantity of fat was 91.23 % in the sample containing only 6.72 % of water. The lowest proportion of fat was 80.18 °/o, whilst the average of all the samples shows 85.9%, which is regarded as a See also:good See also:market standard. The curd varied from o•55 to 1.7 %, with an average of o•98. This small amount indicates See also:superior keeping qualities. Theoretically there should be no curd See also:present, but this degree of perfection is never attained in practice. It was desired to have the butter contain about 21% of See also:salt, but the quantity of ash in the 43 samples ranged from o•83 to 4.79%, the average being 1.88. Analyses made at See also:Washington of butters other than American showed a See also:general average of 13.22% of water over 28 samples representing 14 countries. The lowest were 10.25% in a See also:Canadian butter and Io•38 in an Australian sample. The highest was 19'1% in an Irish butter, which also contained the remarkably large quantity of 8.28% of salt. Three samples of Danish butter contained 12.65, 14.27 and 15.14% respectively of water. See also:French and See also:Italian unsalted butter included, the former 15.46 and the latter 14.41% of water, and yet appeared to be unusually dry. In 7 samples of Irish butters the percent-ages of water ranged from 11.48 to 19.1. Of the 28 See also:foreign butters 15 were found to contain preservatives. All 5 samples from See also:Australia, the 2 from See also:France, the single ones from See also:Italy, New See also:Zealand, See also:Argentina, and See also:England, and 4 out of the 7 from See also:Ireland, contained boric See also:acid. Additional information and CommentsThere are no comments yet for this article.
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