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31
Two sets of Milk (Special Designations) Regulations have been
issued and came into operation on the same date as the Act. One
sets relates to raw milk (i.e., milk not treated by heat) and the other
to Pasteurised and Sterilised Milk. Four designations are prescribed
Accredited, tuberculin Tested, Pasteurised and Sterilised. The first
three were provided for in the old Orders, but the last is a new one.
Accredited milk may not be heat treated, but Tuberculin Tested may be
pasteurised or sterilised provided it is so described. The Minister of
Agriculture and Fisheries issues licences to producers of raw milk,
but Food and Drugs Authorities issue all dealers', sterilisers', and
pasteurisers' licences. The Regulations lay down conditions to be
observed in the transport, handling, treatment and distribution of
nated milks, the tests they must satisfy, and instructions as to the
collection of samples. These follow, in general, the lines of the old
Orders. Both the "Holder" and the "High Temperature Short Time"
methods of pasteurisation are permitted, and pasteurised milk must
comply with the "phosphatase" and "methylene blue" tests. Sterilised
milk must be filtered or clarified, homogenised, and heated to and
maintained at a temperature of not less than 212° F. for such time
as will ensure that it complies with the prescribed "turbidity" test.
This treatment must take place in bottles which must be hermetically

Two licences to pasteurise, and one to sterilise milk were issued,
and are included in the above figures.
Details of examination of samples of heat-treated milk are given
on page 37.
Ice Cream Premises.
The number of premises registered for the manufacture, storage,
and/or sale of ice cream at the end of the year was 86, 24 having
been added and 1 removed during the course of the year.
All these premises are regularly inspected. 272 visits were made
and 1 notice served. Particular attention is paid to premises where
manufacture takes place, and not only are the premises, plant, and
Methods of operation scrutinised, but samples of the product are taken
for examination by the methods suggested by the Ministry of Health.
The premises generally are found to be well conducted. Further
Reference to sampling of ice cream will be found on page 38.