§ 55. Mr. Parkinasked the Minister of Food how much liquid milk is allocated to the manufacture of yoghourt in the London area' and how much elsewhere; what is the cost of the process per pint of producing this article, which sells at three times the price of liquid milk; and what is the reason for allowing its unrestricted sale to the public when many old people would prefer the milk in its natural state.
§ Mr. StracheyThe manufacture of yoghourt has hitherto been permitted because of its dietetic value, but I am looking at the policy again. The amount of milk 1319 used is not known exactly, but it is very small. I have no information about the costs of manufacture.
§ Mr. C. WilliamsMay I ask what is the calorific value of this product?
§ Mr. StracheyThe hon. Member may ask, but I should not be able to reply.