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REPORT OF THE KING INSTITUTE, GUINDY
lenient one, more lenient than that adopted for cow's milk as I have only examined one sample
which gave a lower figure (one sample gave 8.8 per cent). I consider, however, that it would
be undesirable to adopt a higher limit than that in force in Bengal, as with such a limit the
Bengal standard would almost certainly be quoted in the courts which might lead to the
courts getting the impression that the Madras standards were somewhat over-stringent with
a consequent imposition of trifling penalties. I consider that it is most essential that magis
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trates shall have full confidence in the reasonableness of the standards which are adopted, so
that they may impose heavy penalties, without any fear of there being a miscarriage of
justice.
Much of the milk in Madras is milked under very dirty conditions and I think that there
should be a limit for the amount of dirt which may reasonably be present. In England
there is no official limit, each public analyst decides on what he considers a reasonable stand
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ard and must convince the court that a purchaser, getting milk containing an amount of dirt
in excess of this figure, is prejudiced. This means that different magistrates accept different
limits, and the verdicts in the courts have been somewhat conflicting. The most usually
accepted standard is a maximum of two parts per 100.000 of sediment, both milk and sediment
being measured by volume. This limit is a reasonable one for England but it would I
think be too stringent for India and I suggest that a limit of five parts per 100,000 be adopted,
in spite of the fact that there have been numerous convictions in England for amounts between
two and five parts. But I would suggest that should this standard be adopted, it should be stated
in any preamble or circular accompanying the regulations that the figure is tentative, and that
it is anticipated that the limit will be reduced later. In this connexion I might mention that
this limit would, normally, only come into operation in the case of samples taken from large
consignments, as a pint of milk is usually required for the estimation of dirt, which would
mean that the original sample which was divided into three parts would have to be at least
three pints, a prohibitively large amount for routine sampling of small milk-vendors. Four
samples of milk from the Military Dairy at Bangalore have been examined for dirt. The
amounts found (parts per 100,000) were 1.5, 5.0, 5.0, and 7.5, respectively. Four samples of
bulked Madras milk as supplied to one of the hospitals contained 70, 15, 17 and 30, parts
respectively, distinct particles of cowdung, being identified in each case. I see no excuse for
milk being supplied in such a filthy condition, and though I am aware that the limit I suggest
would condemn the great bulk of the milk in Madras, I suggest that the fact that milk
satisfying this standard is obtained at the Bangalore Dairy proves it to be a reasonable one.
At Bangalore the precautions taken to obtain clean milk are quite simple consisting simply of
a proper washing of the cow and the milkers hands and of insistance on the milker milking
with dry hands.
Butter, ghee and cheese standards.
The Act defines those foods as follows :-
" Butter " and " Cheese " mean respectively butter and cheese made exclusively from
milk or cream or both, with or without the addition of salt or other innocuous preservative or
of innocous colouring matter. " Ghee " means ghee prepared exclusively from butter made
from cow's or buffalo's milk or cream or both.
As regards cheese the only standard which can be prescribed is that it shall conform to
the definition of cheese above and shall be cheese made exclusively from milk or cream, unless
labelled and sold otherwise in accordance with the regulations to be made under section
20 ( d).
In connexion with butter the limits to be prescribed are for moisture and preservative.
As regards preservative, I have mentioned above that the whole question of preservatives
and colouring matter in foods other than milk (which has already been dealt with by
complete prohibition) is under consideration in England, and I would strongly recommend
that no standards be adopted in Madras till the regulations in England are finally approved
and passed, and that then they be adopted immediately and in toto under the Madras Act.
These new regulations will be based on the report of a very carefully selected committee
who have heard an enormous amount of evidence from doctors, chemists and representatives
of the trades concerned and should be beyond criticism. If the amendments to the Act
which I suggest be adopted it would be possible for Madras to adopt the same regulations
which will deal not only with the question of preservatives in butter but with the whole
question of preservatives and colouring matter in food-stuffs generally.
As regards moisture I suggest the adoption of a limit of 20 per cent.
In England the limit is 16 per cent, and the average percentage considerably lower, but
without the use of ice it is difficult to make butter with such a small moisture content, in
Madras.
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