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50
Milk and Dairies (Channel Islands and South Devon Milk)
Regulations, 1956
These Regulations prohibit the sale for human consumption of milk described as
"Channel Islands", "Jersey", "Guernsey", or "South Devon" if it contains less than 4%
milk fat. The following table shows the details of samples taken:-
Average %
No. of samples
Fat Non-fatty solids
22 4.40 9.02
In no case did a sample fall below the minimum of 4.04% milk fat.
Milk (Special Designation) Regulations, 1960
The following table gives details of samples taken under these Regulations:-
Grade of Milk
No. of
Samples
tested
Phosphatase
test
Methylene blue test
Turbidity test
Passed
Failed
Passed
Failed
Void
Passed
Failed
Pasteurised
31
31
-
29
1
1
-
-
Sterilised
12
-
-
-
-
-
12
-
Tuberculin tested
(Pasteurised)
19
19
-
17
-
2
-
-
With the coming into force of the Regulations on the 1st January, the licensing
procedure was amended by the termination of issue of Supplementary Licences (previously
issued to firms selling milk in areas outside that in which their registered premises
were situated) and by the fixing of a five year period at the end of which all licences
would need to be renewed. This means that all licences issued are for the period ending
December 31st, 1965. Previously licences were renewable annually.
Hie following are details of licences issued for the 5 year period mentioned:-
To retail Tuberculin Tested Milk 88
To retail Pasteurised Milk 136
To retail Sterilised Milk 129
Registration of Purveyors of Milk
The arrangement whereby milk was sold from retail shops continued and there were on
the register at the end of the year 123 premises so engaged.
Number of Inspections of milk dealers premises 150
Ice Cream (Heat Treatment, etc.) Regulations, 1959
Ingredients used in the manufacture of ice cream are required to be pasteurised or
sterilised and thereafter kept at low temperature until the freezing process is begun.
Ice cream which has been allowed to reach a temperature exceeding 28°F must be heat
treated again before sale.
Exempted from the heat treatment requirements are water ices and ice lollies that
are mixed before freezing and have a pH value of 4.5 or less.