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The 62 samples were placed in the following grades:—
43 samples were within Grade 1 Standard
5 samples were within Grade 2 Standard
4 samples were within Grade 3 Standard
10 samples were within Grade 4 Standard
Nine of the ten samples placed in Grade 4 Standard were manufactured outside
the Borough.
In addition, 17 samples of ice-cream were taken for chemical analysis by the
Public Analyst, all of which complied with the standard laid down by the Food
Standards (Ice-Cream) Regulations, 1959, i.e., not less than 5 per cent, fat and
not less than 1\ per cent, milk solids other than fat.
The fat content of the samples taken ranged from 6.5 per cent, to 12 per cent.
Ice-Cream and Preserved Food Premises

Milk Supplies
There are two large milk bottling depots situated in the borough each with
its own private railway siding enabling them to receive milk by rail and road from
all parts of the country. Rail tanks, each holding 3.000 gallons of milk, are received
daily, and a large quantity of milk is also delivered to these depots by road tankers
each holding the same amount. The total quantity of milk handled by these two
depots is some 180,000 gallons daily.
A proportion of this mik is pasteurised and distributed in churns, 12,000 gallons
are sterilised in bottles, and the remainder is bottled after pasteurisation. This
involves the washing and filling of about 8,000,000 bottles a week.
The milk from one of these depots is delivered in the north-west London area
to 29 distributing depots, which in turn supply the Company's shops and milk
roundsmen. Milk from the other bottling depot is distributed to the smaller
dairymen who have no facilities themselves for pasteurising and bottling milk, and