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80
There is no standard fixed for total bacteria per c.c. in ordinary
commercial milk, but comparing the results with the Grade A
standard, i.e., 200,000 per c.c., it will be seen that 220 of the
samples contained total bacteria in accordance with that standard.
It has to be remembered that a proportion of this milk has been
subjected to commercial pasteurisation.
The 298 samples taken under the Milk and Dairies (Consolidation)
Act, 1915, were samples of milk which had been produced
in the following areas:—

These samples could not be classified owing to the fact that it was mixed
milk of large dairy firms or wholesale purveyors of milk, who obtain
their milk from practically all the areas mentioned in the above tabic.
FOOD AND DRUGS (ADULTERATION) ACT, 1928.
During the year 383 samples of milk (379 new, 4 condensed)
and 463 other samples were taken.
In 8 instances the vendors were warned.
17 samples of Ice Cream were taken during the year. The
Public Analyst reports that 5 of these samples contained fat in
amounts varying from 1.7% to 9.3%. The remaining twelve contained
fat in amounts varying from 10.0% to 15.8%.
There is no legal standard for fat in Ice Cream. 10 per cent,
is suggested as a reasonable minimum amount. Bearing in mind
this figure, it will be seen that the majority of the samples of Ice
Cream were well above this suggested standard.