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British Food Journal Volume 2 Issue 8 1900

British Food Journal Volume 2 Issue 8 1900 The food standards of the Indiana State Board of Health, which appear on another page, show that it is quite possible to lay down official definitions of various articles of food and a study of these regulations may be of assistance to those authorities who are striving to arrive at some form of order out of the chaos which at present exists in this country in matters relating to food standards. With reference to milk, it will be seen that not only is the question of composition dealt with, but strict directions are given that milk derived from a cow which can in any way be considered as diseased is regarded as impure, and must therefore, says the Board, be considered as adulterated. In regard to butter and margarine, limits are given for the total amount of fatwhich must consist entirely of milkfat in the case of the former substancewater, and salt and not only are all preservatives forbidden, but the colouring matters are restricted, only certain vegetable colouring matters and some few coaltar colours being permitted. All cheese containing less than 10 per cent, of fat derived from milk must be plainly labelled as skimmilk cheese and if it contains fat other than milkfat, it must be described as filled cheese. Some exception is taken to the use of preservatives in cheese, inasmuch as it appears that cheese may contain a preservative if the name of such preservative is duly notified upon the label and the rules for the colouring of cheese are the same as those which apply to butter and margarine. All articles of food containing preservatives are considered as adulterated unless the package bears a label, printed in plain type and quite visible to the purchaser, stating that a preservative is present, and also giving the name of the preservative which has been used. Articles of confectionery must not contain any ingredient deleterious to health, such as terra alba, barytes, talc, or other mineral substance, nor may they contain poisonous colours or flavours. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

British Food Journal Volume 2 Issue 8 1900

British Food Journal , Volume 2 (8): 32 – Aug 1, 1900

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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0007-070X
DOI
10.1108/eb010866
Publisher site
See Article on Publisher Site

Abstract

The food standards of the Indiana State Board of Health, which appear on another page, show that it is quite possible to lay down official definitions of various articles of food and a study of these regulations may be of assistance to those authorities who are striving to arrive at some form of order out of the chaos which at present exists in this country in matters relating to food standards. With reference to milk, it will be seen that not only is the question of composition dealt with, but strict directions are given that milk derived from a cow which can in any way be considered as diseased is regarded as impure, and must therefore, says the Board, be considered as adulterated. In regard to butter and margarine, limits are given for the total amount of fatwhich must consist entirely of milkfat in the case of the former substancewater, and salt and not only are all preservatives forbidden, but the colouring matters are restricted, only certain vegetable colouring matters and some few coaltar colours being permitted. All cheese containing less than 10 per cent, of fat derived from milk must be plainly labelled as skimmilk cheese and if it contains fat other than milkfat, it must be described as filled cheese. Some exception is taken to the use of preservatives in cheese, inasmuch as it appears that cheese may contain a preservative if the name of such preservative is duly notified upon the label and the rules for the colouring of cheese are the same as those which apply to butter and margarine. All articles of food containing preservatives are considered as adulterated unless the package bears a label, printed in plain type and quite visible to the purchaser, stating that a preservative is present, and also giving the name of the preservative which has been used. Articles of confectionery must not contain any ingredient deleterious to health, such as terra alba, barytes, talc, or other mineral substance, nor may they contain poisonous colours or flavours.

Journal

British Food JournalEmerald Publishing

Published: Aug 1, 1900

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