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62
To comply with the requirements for the production of Certified and
Grade A milk, it necessarily follows that a higher price must be charged
for such milk, and it is contended by some that it is unfair to people who
cannot afford to pay the extra price, and in consequence may have to
consume milk of ordinary quality. They therefore urge that there should
be no division into grades, but that it should be a punishable offence to
sell milk below a minimum of both chemical and bacteriological quality.
This is undoubtedly a desirable ideal, but to insist upon the provision of a
pure raw milk at the present time would lead to a substantial increase
in the selling price, which would re-act in a diminished consumption of
milk. If the demand for this high-class milk increases, more farmers will
undertake its production, with the result that there will be an improvement
all round in the conditions under which milk is produced.
Many people order ordinary milk to be delivered at their houses in
bottles, paying an extra penny for it under the impression that it is
specially bottled by the retailer, and will not be tampered with or exposed
to contamination during delivery. It is, however, not unknown that such
bottles are sometimes filled by the roundsman from his churn in the street.
It would therefore be much better for customers desiring their milk to be
supplied in bottles to order Certified Milk than to pay extra for ordinary
milk. It has been found, moreover, that the better keeping property of
such milk makes it worth while for the householder to buy it.
As it is impracticable to guarantee that all raw milk is bacteriologically
pure, for those who cannot buy Certified Milk the use of milk which has
been pasteurised or scalded is an alternative. It is understood that much
of the milk now sent up to London has been subjected to some such
treatment, doubtless with beneficial results to the consumer; but it appears
desirable that if milk has been so treated disclosure of the fact should be
made, as purchasers may again subject it to heat, and thereby materially
lower its food value. The Astor Committee recommended that pasteurised
milk should be sold as such, and not as fresh milk, but the Order
does not require such disclosure to be made.
The Public Health (Dried Milk) Regulations, 1923.—In view of the large
use now made of dried milk, and the advantage which the best kinds have
in regard to bacteriological purity, Regulations have been issued to come
into force in 1924, dealing only, however, with its chemical composition,
and how it is to be labelled. They do not lay down any instructions as to
the method of drying. There are two methods in use, one by passing the
milk over hot rollers, the other by converting into a spray. Claims are
made by the users of each process that their product is the better article.
Possibly one form may be better suited for children, and the other for
general use.