View report page

93
The Register of milk shops contained the following number of names
in the five years:—
1921
1922
1923
1924
1925
477
478
490
494
492
At the end of 1924 there was one cowhouse in Westminster. No
cows had been kept there for several years and the premises had become
unsuitable for the purpose. On the representation of the Public
Health Committee, the renewal of the license was refused by the London
County Council in November, 1925.
Milk and Dairies Amendment Act, 1922.
Under the Milk (Special Designation) Order made under this Act
the Council issued licenses for the sale of:—
Certified milk 28
Grade A (Tuberculin tested) milk 16
Grade A milk 2
Pasteurised milk 12
18 samples were taken for bacteriological analysis. None were found
to contain B Coli. The quality of the milk samples taken under this
Order was found to be good and the bacteriological standard satisfactory.
Pasteurisation of milk is not undertaken at any premises in the City.
Public Health (Milk and Cream) Regulations, 1912 and 1917.
The following table shows the results of work done under these regulations.
With regard to cream only two samples were found to contain
Preservative. In 1924 there were 5; in 1923, 2; in 1922, 12; and
in 1921, 5.
In the 68 samples of Preserved Cream there were none which showed
an excess of preservative over the amount permitted (28 grs. per lb.).
In fact 18 showed no preservative at all and the remainder of the total
contained amounts below the allowed standard. These results are much
in accordance with those of the five previous years and they show that
although it was at one time stoutly affirmed that it was impossible to
keep cream fresh without preservative it has now been found practicable
to produce even "preserved cream" without this addition. Generally
speaking, amounts much below the generous standard laid down by the
1917 regulations are found sufficient for the purpose. In the foreword
to his last annual report the late Medical Officer of Health dealt in some
detail with the progress made in the past towards the elimination of
preservatives in cream. He showed that the amount of Boric Acid