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77
and a 3 per cent., or less, tolerance allowed unless this figure is exceeded.
By this method, taking the above figures, a sample of milk containing not
less than 8.54 percent. of solids-not-fat would be passed as genuine, whereas
a poor quality sample containing 8.35 percent. solids-not-fat, which is 1.8 percent.
deficient in solids-not-fat according to the present method of calculation,
would be certified as containing 5.1 percent. of added water; at the same
time, where possible a determination of the freezing point should be made
in order to make certain that the milk actually contains added water and is
not naturally deficient in solids-not-fat.
As it is now possible to make this distinction where appreciable amounts
of added water are present a definite standard of quality should be enforced.
All school and hospital contract supplies should be required to comply,
independent of the Food and Drugs Act, with a requirement of milk fat and
solids-not-fat representing good quality milk.
Of the 20 samples taken for bacteriological examination, 13 samples were
taken from licensed vendors and 7 samples were taken from institutions in
the Borough.
The average chemical composition of these samples was:—
Fat 3.50 percent., and solids-not-fat 8.82 percent.
The samples comprised 9 Pasteurised Milk, 9 Grade A (Tuberculin Tested)
Milk, 1 Grade A (Pasteurised Milk) and 1 Certified Milk.
Of these, 3 samples of Grade A (Tuberculin Tested) Milk failed to comply
with the requirements of the Regulations.
I have previously expressed the opinion that the grading scheme was
unsatisfactory and that the standards were too lenient, while ordinary milk
was not bacteriologically controlled at all, and stated that the ideal to aim
at was to provide clean, disease free, good quality milk at one price for all.
Such milk would be produced hygienically and then efficiently pasteurised.
In the Report of the Reorganisation Commission for Milk, 1933, it is
stated that although grading has improved the hygienic quality of milk, the
grades are confusing and there is no guarantee to the public that ordinary
Bacteriological
Examination
of Milk.