View report page

In addition, there are four supplementary licenses, two for "certified"
milk, one for " Grade A " (T.T.), and one for Pasteurised.
The tes t for these designated milks is the bacterial count and character—
in other words, the cleanliness of production.
It is a curious anomaly that a milk-seller can sell milk containing as many
organisms as he pleases, provided the milk is not altered in taste or smell by
these, but if he wants to sell a clean milk and at the same time impress his
customers with the fact that he is trying all he can to provide a clean milk
continually, he has to obtain a license! The benefit he obtains from this
license is that he can label each bottle of milk so sold as " Grade A," etc.
Certified milk is produced from a healthy herd of cows, and is bottled on
the farm premises.
"Grade A" milk can be bought in bulk and bottled at the retailers'
premises. The term "tuberculin tested" means that any cow that reacts to
this test is eliminated from the herd.
There has been no refusal to register retailers of milk, nor to grant licenses
for designated milks, neither has there been any revocation, but one retailer
was advised not to apply for a license on account of the condition of his
premises.
The bacteriological findings of three samples of "Grade A" milk, obtained
from the retailer, gave an average of:—
355,000 organisms per c.c., and
Bacillus coli (dung organism) in c.c.
There has been no application for a renewal of the license for 1926.
Meat.
There are five slaughterhouses in the district, but, with the exception of
pigs, there is not much slaughtering done at present. Due notice, however, is
given in accordance with the Meat Regulations, and the carcases are inspected
soon after slaughter ; no marking is done.