asked 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.

The manufacture of yoghourt has hitherto been permitted because of its dietetic value, but I am looking at the policy again. The amount of milk used is not known exactly, but it is very small. I have no information about the costs of manufacture.

May I ask what is the calorific value of this product?

The hon. Member may ask, but I should not be able to reply.