asked the Minister for Health if his attention has been drawn to a report concerning certain protein loss in milk in this country; and if he has any comment to make on the matter.
Ceisteanna—Questions. Oral Answers. - Protein Loss in Milk.
188.
I presume the Deputy has in mind the report of An Foras Talúntais to the effect that the average solids-not-fat levels of samples of milk taken in the Dublin liquid milk area in the months of January, February and March, 1965, were 8.45 per cent, 8.39 per cent and 8.32 per cent respectively, the standard prescribed being 8.5 per cent. I am satisfied that the variations in question are seasonal and do not constitute a public health hazard. It has always been known that there is a slight seasonal variation pattern in the solids-not-fat content of milk. The report acknowledges this by stating that "in the remaining nine months of the survey the levels of solids-not-fat were about 8.50, giving an average for this period of 8.68 which compares reasonably well with values obtained in other countries (the English national average for solids-not-fat content is approximately 8.70 per cent)". I hope the Deputy understands the mathematics of that.
I must agree wholeheartedly with the Minister: I do not understand it.
What emerges form the whole thing is that milk is not as good as it used to be.