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43
Under the Milk (Special Designations) Order, 1923, seven
licenses were granted for the sale of "Certified" milk (five in
respect of separate premises in the same ownership), seven were
granted for "Grade A (Tuberculin Tested)" milk (five in respect
of premises in the same ownership), and 18 were granted for "Pasteurised"
milk, all of which were in respect of premises in the same
ownership. In only one of the above premises mentioned is the
special milk bottled on the premises and this is Grade A (Tuberculin
Tested) milk.
So widespread is the want of knowledge regarding the various
grades of milk that it is desirable to give some description of them
for the guidance of the public.
"Certified" milk stands first in quality. It is produced from
cows which have been shown by the tuberculin test to be free from
tuberculosis, is handled with scrupulous care, cooled and bottled
at the farm. "Grade A (Tuberculin Tested)" milk is also obtained
from tuberculin tested stock, is handled with special care and is
cooled before leaving the farm where it may or may not be bottled.
"Grade A" milk is produced with the same care as the previous
milk, but the cows are not tuberculin tested although they must be
inspected by a veterinary surgeon every three months. These
three grades are all raw milk, that is, milk which has not been treated
by heat. The first must not contain more than 30,000 bacteria
per cubic centimetre and the other two, more than 200,000 bacteria
per cubic centimetre before delivery to the consumer. Certified
milk offers the greatest security to the consumer from infection
from tuberculosis and extraneous infection, but "Grade A (Tuberculin
Tested) milk" also offers the same security against tuberculosis
and a very large measure of protection from outside infection.
Certified milk costs by retail double that of ordinary milk, whereas
Grade A (Tuberculin Tested) costs up to 50 per cent, more than
ordinary milk. Grade A milk does not give the same security from
tuberculosis, for a veterinary inspection is not sufficient to tell
whether a cow is or is not suffering from tuberculosis unless
the disease is advanced and by that time it may have done a great
deal of damage in infecting consumers of its milk. Grade A
(Tuberculin Tested) milk is very good value for. the extra price
and is highly to be commended. It appears, however, that some
alteration of the designation is required since it is often confused