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All milk, distributors in the area are licenced to use the
special designation in relation to the milk: retailed;, and are
granted a dealer s or supplementary licence for that purpose.
Routine inspection of milk pasteuriser's and distributors'
premises reveals that the provisions of the various Regulations
are generally well observed.

CHEMICAL ANALYSIS OF MILK AND CREAM SAMPLES
MILK
Forty-five formal and eleven informal samples of milk, were
taken for chemical analysis; all of which were found to be genuine.
Sixteen samples of "Channel Island' and 'South Devon' milk
contained satisfactory averages of 4.57% milk fat and 8.96% milk
solids other than milk fat; and forty other samples of milk
contained satisfactory averages of 3 76% milk fat and 8.66% milk
solids other than milk fat.
The results were well above the minimum standard of 4% milk
fat laid down in The Milk and Dairies (Channel Island and South
Devon Milk) Regulations 1956; and of 3% milk fat and 8.5% milk
solids other than milk fat required under The Sale of Milk
Regulations 1939.
CREAM
Analysis of the four Informal samples of cream showed the
two double cream samples to contain an average of 48.7% milk fat
and the two single cream samples a satisfactory average of 23.1%
milk fat.
The minimum standards in relation to cream are as follows:'double
cream' not less than 48% by weight of milk fat; and
'other creams' described as single cream, pouring cream, coffee
cream, fruit creams or as any other description of cream - not
less than 18% by weight of milk fat.
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