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Tuberculin Tested milk is milk from cows which havepassed
a veterinary examination and a tuberculin test; it is
bottled on the farm or elsewhere; and it may be raw, or
pasteurised. If it is bottled on the farm, it may be described
on the bottle caps or cartons as Tuberculin Tested Milk
(Certified). If it is pasteurised it is described as Tuberculin
Tested Milk (Pasteurised). It must satisfy certain bacteriological
tests.
Accredited milk is raw milk from cows which have passed
a veterinary examination; it is bottled on the farm or elsewhere.
It must satisfy the same bacteriological tests as raw
Tuberculin Tested milk.
Pasteurised milk is milk which has been retained at a
temperature of 145 deg. to 150 deg. F. for at least thirty
minutes; and does not contain more than 100,000 bacteria per
millilitre.
The following is a classification of the samples of graded
milk taken.

Of the above 116 samples of Pasteurised milk, 47 were
taken at the schools of the Education Authority.
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