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42
Twenty samples of ordinary unclassified milk were examined
for general bacterial count. Eight of these were found to contain
over 200,000 bacteria per cubic centimetre, the maximum being
987,500. The attention of the vendors was drawn to the large
bacterial count. In one instance the retailer changed his source
of supply and in another, a vendor of milk in sealed containers
gave up retailing milk on account of his inadequate means of
storage during hot weather. Advice was given in the other cases
to exercise more care in the sterilisation of milk utensils. This
had a good effect, for further samples were satisfactory.
Twenty-four samples of pasteurised and six of ordinary
milk were examined by biological test at the Lister Institute for
the presence of tubercle bacilli, but in no case were these bacilli
found.
During recent years considerable attention has been given to
improving the methods of milk distribution with the result that a
high standard of equipment and management is now the rule.
Excepting in one instance all those premises which are not
simply distributing centres are equipped with steam boilers so
that steam is available for the sterilisation of all milk utensils,
the exception being a farm which has been sold for building
developments.
Where bottling is carried out steam sterilising cabinets are
in use for sterilising the bottles excepting in two cases, one being
the farm mentioned above and the other a dairy, the occupier
of which has given a promise to instal one in the near future.
At those premises registered for the sale of milk in sealed receptacles
only, such as general stores, insulated cases have been provided
by the shopkeepers in which to store the milk. By this
means, when milk is delivered at a low temperature, as it usually
is, the temperature of the milk does not rise very much even
during the warmest weather.
Endeavours to abolish counter pans have also met with success,
there being only three now in use in the Borough, and the discarding
of these and the use of sealed bottles is under consideration.
Apparently it is not generally recognised by dairymen that
by Article 21 of the Milk and Dairies Order the use of steam or
boiling water for the scalding of all milk vessels is imperative.