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22
A large proportion of tlie milk soul is sold in bottles, Two large linns I visited sold
nothing else; they disposed of 70,000 and 50,000 bottles respectively a day. One of these
firms, the Trifolium, pasteurised very little of their milk; their view was that customers
when supplied with raw milk know the actual condition of the milk by its taste and smell,
whereas pasteurised milk may be any fluid derived from the cow's udder, no matter how
stale. Milk which has been pasteurised may only be sold in Copenhagen if it is described as
such; the customer must be in a position to know that it has been pasteurised; unfortunately
no such declaration is required in this country.
Efforts are being made to eradicate tuberculosis from milch cows, the procedure
advocated by Professor B. Bang (Senior) being carried out. The animals are tested by
tuberculin, and any which react are either slaughtered or isolated from the healthy stock and
their milk discarded for human consumption. When this isolation is carried out satisfactorily
the Slate assist the stockowner by making a payment for carrying out the tuberculin test.
Of late years a large number of Co-operative Dairies have of their own initiative made
attempts to free their herds from tuberculosis; the cost is borne by the Daries and is
collected from their members, who are charged according to the number of their cows.
The Milk (Special Designations) Order, 1923.
Under the provisions of the Milk and Dairies Act, 1922, the principle of
grading milk is established as a recognised part of the system of milk control. In
accordance with this Act and the Order made under it a person who wishes to sell
milk under a prescribed designation has first to obtain a licence issued by the
Ministry of Health or a local authority. Provision is made for five grades of milk
described as "Certified," "Grade A (Tuberculin Tested)," "Grade A," "Grade
A (Pasteurised)," and " Pasteurised." The conditions which have to be satisfied by
milk sold under these designations are laid down at length in the Milk (Special
Designations) Order, 1923. Dr. A. W. J. MacFadden, C.B., Senior Medical
Officer, Ministry of Health, summarises the general effect of these conditions as
follows: —
(1) Certified Milk must be produced from cows which have passed a prescribed
tuberculin test and veterinary examination. The whole herd must be submitted
to the test and examination at intervals of six months and every animal added
to the herd must be tested immediately before admission. The milk must be
bottled on the farm and must not at any time contain more than 30,000) bacteria
per c.c., or any coliform bacillus in 0.1 c.c.
(2) Grade A (Tuberculin Tested) Milk is subject to the same conditions as
certified milk as regards the testing and examination of cattle. The milk must be
bottled before distribution and must not at any time contain more than 200,000
bacteria per c.c., or any coliform bacillus in 0 01 c.c.
(3) Grade A Milk must satisfy the same conditions as Grade A (Tuberculin
Tested) milk, with the exception that the tuberculin test is not required and that
veterinary examinations of the cows in the herd are made at intervals of three
months instead of six.
(4) Grade A Milk (Pasteurised) is Grade A Milk which has been pasteurised
by the holder process as defined in the Order—that is to say, it must be held at a
temperature of 145° to 150° Fahrenheit (63°—66° C.) for at least half an hour
and then cooled to 55° Fahrenheit (13° C.); and it must not be heated more than
once. It must not at any time contain more than 30,000 bacteria per c.c., or any
coliform bacillus in 0.1 c.c.