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Samples taken in course of Delivery—
On Delivery at Shops, &c.—24 samples of milk were taken as it was
being delivered by wholesale firms to retail customers, including shops,
hotels and hospitals. Of these samples, 16 were good, 7 fair, and 1
adulterated—vendor prosecuted and ordered to pay three guineas costs.
These samples were taken in consequence of previous samples having been
found below the limit (including cases where a warranty defence was
set up).
For using a dirty and defective can for delivering milk to a customer
the proprietor was cautioned after having submitted a letter of explanation.
The Public Health (Condensed Milk) Regulations, 1923.—These Regulations
prescribe the labelling and composition of condensed milk. They
came into operation on the 1st November and apply to imported condensed
milk, as well as to that manufactured in this country. A useful provision
is that condensed skimmed milk must be clearly marked "Unfit for
Babies."
Milk (Special Designation) Order.—Under the provisions of the Milk and
Dairies Amendment Act of 1922 Orders have been made which came into
force in 1923. These Orders have the effect of regulating the production
and sale of milk sold under special designations. A number of varieties
are specified, but at present they apply to—
(1) Certified Milk;
(2) Grade A Tuberculin tested; and
(3) Grade A Milk.
The dairymen producing milk of these three classes must satisfy the
Ministry that the milk is produced under proper hygienic conditions, and
that the persons employed in its production are trained in the exact
technique necessary to ensure compliance with the standards of cleanliness,
etc., laid down. Certified milk is the highest grade of milk. The
producer must produce a veterinary surgeon's certificate showing the
result of an examination of the herd, and that the cows are free from
tuberculosis, as shown by tuberculin tests. It must be bottled and sealed
at the farm, and sold by the retailer without breaking the seal. It should
therefore be clean raw milk, untreated by heat.
Grade A (Tuberculin-tested) is the next grade of milk. It is produced
under the same conditions as Certified, but instead of being bottled
immediately at the farm it may be sent out in bulk in sterilised sealed
cans, and transferred into sterilised bottles at the distributing centre.
Grade A, the third quality, is produced under similar conditions as the
former two, except that the cows from which it is obtained are not tuberculin-tested.
They must, however, be examined at least once in every