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46
It will be seen that the second quarter of the year produced the largest percentage of samples
of poor milk and a very small percentage of good milk, whilst the reverse took place in the fourth
quarter. This experience is common throughout the country.

Under the Milk and Dairies (Amendment) Act, 1922, a local authority may refuse to register
a person or may remove a person's name from the register of purveyors of milk if, in their opinion,
the sale of milk by him is likely to endanger the public health. During the year a notice was served
upon a registered dairyman, in accordance with the procedure laid down in the act, requiring him
to show cause why his name should not be removed from the council's register. The dairyman had
been convicted of selling adulterated milk, and his record showed that six of the 32 samples taken
from him since 1933 had been found to contain added water. The dairyman and his solicitor
appeared before a sub-committee, and were warned that any further conviction in respect of the
sale of milk would be followed by the removal of the dairyman's name from the register.
Routine inspections of all premises on the council's register of dairies are made from time to
time, and the number of such inspections made during the year was 462.
Sterilisation of Milk Utensils.
Article 21 of the Milk and Dairies Order, 1926, requires that every milk vessel, lid or appliance
shall after use be thoroughly washed and scalded with boiling water or steam before being used
again. When this requirement first came into force, a survey of all Kensington dairies was made ;
and where boiling water was not available a notice was served upon the dairyman requiring its
provision.
Subsequent experience has revealed, however, that boiling water does not afford a practicable
means of scalding all utensils, as required by Article 21, and there is little doubt that the only
satisfactory way of securing compliance with the Article is by steam scalding.
In consequence of this, occupiers of all dairy premises from which outside rounds are operated
have been requested to provide steam scalding equipment, and in every case the dairyman has
complied with the request.
During the latter part of the year the public health committee resolved to regard as unsuitable
for retention on the register any milkshop in which milk is sold in bottles filled and closed on the
premises, and in which steam scalding equipment has not been provided.
This decision was communicated to all dairymen in the borough, and there is reason to hope
that during 1938 the sale in Kensington of milk in bottles which have not been scalded by steam
will cease.
Milk (Special Designations) Order, 1936.—This order revoked an earlier one and reduced the
number of designated milks to three, namely, Tuberculin Tested, Accredited and Pasteurised.
Tuberculin Tested.—The requirements for this grade are substantially the same as those formerly
prescribed for Grade A (Tuberculin Tested) milk. It must be raw milk from cows which have passed
a veterinary examination and a tuberculin test, and it may be bottled on the farm or at a licensed
bottling establishment. A sample of this milk taken at any time before delivery to the consumer
must satisfactorily pass a prescribed methylene blue reduction test and must not contain bacillus
coli in one-hundredth of a millilitre. The milk may be pasteurised, in which case it must be
described as Tuberculin Tested Milk (Pasteurised), and must not contain more than 30,000 bacteria
per millilitre. If it is bottled on the farm, the word Certified may be added to its designation.
Accredited.—The requirements for this grade are similar to those formerly prescribed for Grade A
milk. It is raw milk from cows which have passed a veterinary examination, and may be bottled
on the farm or at a licensed bottling establishment. It must satisfy the same bacteriological tests
as are prescribed for raw Tuberculin Tested milk.