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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 248
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 321 samples taken under the Milk and Dairies (Consolidation)
Aat, 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 Table.
FOOD AND DRUGS (ADULTERATION) ACT, 1928.
During the vear 335 samples of milk (331 new, 3 separated, 1
condensed) and 444 other samples were taken.
In 10 instances the vendors were warned.
19 samples of Ice Cream were taken during the year. The
Public Analyst reports that 7 of these samples contained fait in
amounts varying from 1.3% to 3.3%. The remaining 12 contained
fotin amounts varying from 10.2% to 18.4%.
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
ceam were well above this suggested standard.