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26
The Milk (Special Designations) Order, 1923.
Under the provisions of the Milk and Dairies Act, 1922, the principle of
grading milk is established as a recognised part of the system of milk control. In
accordance with this Act and the Order made under it a person who wishes to sell
milk under a prescribed designation has first to obtain a licence issued by the
Ministry of Health or a local authority. Provision is made for five grades of milk
described as "Certified," "Grade A (Tuberculin Tested)," "Grade A," "Grade
A (Pasteurised)," and "Pasteurised." The conditions which have to be satisfied by
milk sold under these designations are laid down at length in the Milk (Special
Designations) Order, 1923. Dr. A. W. J. MacFadden, C.B., Senior Medical
Officer, Ministry of Health, summarises the general effect of these conditions as
follows:—
(1) Certified Milk must be produced from cows which have passed a prescribed
tuberculin test and veterinary examination. The whole herd must be submitted
to the test and examination at intervals of six months and every animal added
to the herd must be tested immediately before admission. The milk must be
bottled on the farm and must not at any time contain more than 30,000 bacteria
per c.c., or any coliform bacillus in 0.1 c.c.
(2) Grade A (Tuberculin Tested) Milk is subject to the same conditions as
certified milk as regards the testing and examination of cattle. The milk must be
bottled before distribution and must not at any time contain more than 200,000
bacteria per c.c., or any coliform bacillus in 0.01 c.c.
(3) Grade A Milk must satisfy the same conditions as Grade A (Tuberculin
Tested) milk, with the exception that the tuberculin test is not required and that
veterinary examinations of the cows in the herd are made at intervals of three
months instead of six.
(4) Grade A Milk (Pasteurised) is Grade A Milk which has been pasteurised
by the holder process as defined in the Order—that is to say, it must be held at a
temperature of 145° to 150° Fahrenheit (63°—66° C.) for at least half an hour
and then cooled to 55° Fahrenheit (13° C.); and it must not be heated more than
once. It must not at any time contain more than 30,000 bacteria per c.c., or any
coliform bacillus in O.l c.c.
(5) Pasteurised Milk is any milk which has been pasteurised by the same
process as is required for Grade A (Pasteurised). The bacteriological condition
for this grade of milk is that it must not contain more than 100,000 bacteria
per c.c. There is no test for coliform bacillus and the milk need not be sold in
bottles.