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(4)
Thirty-three inspections were made, and particular attention
paid to the hygienic essentials necessary for a pure milk production
and distribution.
Eleven Licences wore granted to sell milk under the Milk
(Special Designations) Order 1936, viz;-
Tuberculin Tested 5
Accredited 1
Pasteurised 5
MILK (SPECIAL DESIGNATION) ORDER 1936.
This Order alters the previous grading of milks, and in
future the following grades take their place, viz:- "Tuberculin
Tested", "Accredited" and "Pasteurised".
To the designation "Tuberculin Tested" may be added
"Pasteurised" or "Certified", if the appropriate conditions are
complied with, and to "Accredited" may be added the words "Farm
Bottled", if bottled at the placc of production.
"Accredited" milk is identical with that previously called
"Grade A". "Pasteurised" milk is milk that has been heated to and
retained at a temperature of not loss than 145° F. or more than
150° F., for at least 30 minutes, and then immediately coolcd to
a temperature of not more than 55° F,
"Accredited" milk cannot be treated by heat and retain its
designation.
In addition to the above, we still have milk without
designation or standard.
The various grades have to conform to certain bacteriological
standards. Previous to the 1936 Order, the tests were
made as "plate counts" of bacteria present. Now a new test is
prescribed for raw "Tuberculin Tested" and "Accredited" milks,
called the Methylene Blue Reduction Test. The Reduction Test
is not suitable for "Pasteurised" milk, as the heating interferes
with the reducing system, so "plate counts" arc still to be used.