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56
In addition, 1 firm, having premises outside the district, is
registered as a wholesale purveyor of milk in sealed containers.
(ii) Licences were granted under the Milk (Special Designations)
Orders 1923 and 1936 during 1936, for the sale of:—
"Certified" Milk 6
"Grade A" Milk 6
"Grade A (Tuberculin Tested)" Milk 19
"Pasteurised" Milk 26
"Grade A Pasteurised" Milk 2
The above include supplementary licences which were issued
for "Certified Milk," 1; "Grade A" milk, 5; "Grade A
(Tuberculin Tested)" milk, 9; and "Pasteurised" milk, 10.
These are licences granted to firms who already have a primary
licence from another Authority, the milk being bottled outside the
town, but sold in Ilford.
The Milk (Special Designations) Order, 1936.
The new Order, which operated from the 1st June, 1936, prescribed the
following special designations for milk, viz.:—
1. "Tuberculin Tested" Milk.
If raw, this milk must, until the 31st December, 1936, be so produced that
a sample taken at any time before delivery to the consumer, shall not contain
more than 200,000 bacteria per millilitre; after that date it must satisfy a
prescribed methylene blue reduction test for cleanliness. At all dates it must
contain no coliform bacillus in one-hundredth of a millilitre.
Tuberculin Tested Milk is milk obtained from cows that are tuberculintested
at an interval of not less than two and not more than six months after
the last preceding test of such animal.
2. “Tuberculin Tested” (Certified) Milk.
This is milk which is bottled on the farm, and complies with the above
conditions.
3. “Tuberculin Tested” (Pasteurised) Milk.
This is milk produced from tuberculin-tested herds, and must not contain
more than 30,000 bacteria per millilitre. It must be pasteurised according to
the conditions given under (5) Pasteurised Milk.
4. "Accredited" Milk.
This is milk obtained from cows that are submitted to a veterinary
examination once in every three months, and it must satisfy the same
bacteriological tests as raw tuberculin-tested milk.