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It was not found necessary to take any action under Regulation 20,
which gives power to the Medical Officer of Health to stop the supply
of milk suspected of conveying infectious disease.
Milk (Special Designations).
Under the two sets of Milk (Special Designations) Regulations
issued in 1949, four designations are prescribed, namely, Accredited,
Tuberculin Tested, Pasteurised, and Sterilised. Accredited Milk may
not be heat-treated. Tuberculin Tested milk may be pasteurised of
sterilised, provided it is so described. Pasteurised milk must be so
treated by either the "Holder" or "High Temperature Short Time"
processes, and must comply with the "phosphatase" and "Methylene
blue" tests. Sterilised milk must be filtered or clarified, homogenised,
and heated to and maintained at a temperature of not less than 212° F.
for such time as will ensure that it complies with the "turbidity" test.
All persons who pasteurise or sterilise, or deal in special designation
milk, are required to hold licences, which (except in the case of producers
of raw milk) are issued by Food and Drugs Authorities.
The Milk (Special Designations) (Specified Areas) Order, 1951.
which came into force on the 1st October, 1951, requires that all milk
sold by retail (other than in catering establishments as part of a meal
or refreshment) in the areas specified must be sold under one or other
of the special designations. Among such areas is the whole of the
County of London.

One licence to pasteurise, and one to sterilise milk were issued, and
are included in the above figures.
Details of examination of samples of pasteurised and sterilised milk
are given on page 42.
Ice Cream Premises.
The number of premises registered for the manufacture, storage,
and/or sale of ice-cream at the end of the year was 238, 18 having been
added and 13 removed during the course of the year.
All these premises are regularly inspected, 302 visits being made.
Particular attention is paid to premises where manufacture takes place,
and not only are the premises, plant, and methods of operation scrutinised,
but samples of the products are taken for examination by the
methods suggested by the Ministry of Health. The premises generally
are found to be well conducted. Further details in regard to sampling
of ice-cream will be found on page 42