View report page

MILK
The Milk and Dairies (General) Regulations, 1959
At the end of the year there were 208 persons registered for the distribution of milk
from premises within the borough.
There are no premises in the borough used as dairies.
Milk (Special Designations) Licences
Licences to expire on December 31, 1970, were issued during the year as follows:

Examination of heat-treated milk
65 samples of heat-treated milk were submitted for examination during the year.
One sample of pasteurised milk failed the methylene blue test. All of the other
samples were found to be satisfactory.

Analysis of milk
During the year under review 97 samples of milk were submitted to the public analyst
by the Council's inspectors and all found to be genuine. The average composition of
the samples were: milk fat 3.9%; solids not fat 8.7%; total solids 12.6%. The legal
standard is 3.0% milk fat and 8.5% solids not fat (total solids 11.5%).
ICECREAM
Food Standards (Icecream) Regulations, 1959
Labelling of food (Amendment) Regulations, 1959
The composition of 45 icecream samples submitted to the public analyst during the
year showed an average composition of 10.4% fat.
Grading
Icecream is submitted to the Public Health Laboratory for bacteriological examination
The icecream is graded according to the time taken to decolorise a dye, methylene
blue. The test is a provisional one and because of the many factors which govern the
hygienic quality of icecream it is recommended officially that judgement should be
based on a series of samples and that too much attention should not be paid to the
result of an individual sample. It is suggested that over a six-monthly period, at
least 50 per cent. of a vendor's samples should fall into grade 1, 80 per cent into
grades 1 or 2, not more than 20 per cent into grade 3 and none into grade 4.
74