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refuse registration or to remove a name from the register on account
of some act or default re distribution, quality or storage. It prohibited
the addition of colouring matter or water to milk. In this way the
earlier Act defining a minimum of 3 per cent. of fat in milk was
strengthened, for it made illegal the watering down of a milk richer in
fat than the legal minimum.
Under the 1922 Act power was given to the Minister of Health to
make the Milk (Special Designations) Order of 1923.
This order came into force principally as a result of the conviction
that the low per capita consumption of milk in this country was due to
the fact that it was unattractive to consumers because of defects in
production and distribution. Dirt was found too frequently settling at
the bottom of receptacles, and the housewife hesitated to lay out much
money upon a food which was likely to sour very quickly. It was felt
that this was unsatisfactory, for milk occupies a unique position in the
dietary, not only because it is rich in salts and vitamins, but also owing
to the high biological value of the fat and protein.
Milk-grading schemes were therefore inaugurated, and attempts
made to secure the intelligent co-operation of farm workers and induce
them to carry out the simple technique necessary to yield clean milk.
The idea rapidly increased in popularity; keen interest and competition
between milk producers were stimulated ; and by far the most important,
the Order exerted a profound educational effect upon the public.
Four grades of milk were specified as follows: Certified milk produced
from cows which must pass a tuberculin test every six months
and veterinary examination at three-monthly intervals. The milk must
be bottled on the farm and must reach a stated standard of bacteriological
purity. Grade A Tuberculin Tested Milk is subjected to the
same conditions as Certified Milk as regards the testing of the cattle;
but it must be bottled only before distribution and must reach a stated
standard of bacterial purity. Grade A milk must satisfy the same
conditions as the Tuberculin Tested variety, with the only exception
that the tuberculin test is omitted. Finally, Pasteurised Milk is milk
which has been held at a temperature of 145° F. to 150° F, for at least
half-an-hour and then cooled to not more than 55° F. It must not be
heated more than once, and must not contain more than 100,000
organisms per cc.