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52
SECTION V.
INSPECTION AND SUPERVISION OF FOOD.
Milk Supply.—The average number of Cows kept in the Area is
only 24 as compared with 30 in 1920 and 228 in 1911.
(1) The Milk produced in the Area is quite negligible.
(2) Cowsheds are under the constant supervision of the Sanitary
Inspectors and systematic visits are made quarterly by the Senior
Sanitary Inspector accompanied by the Veterinary Surgeon, and any
cows found to be tubercular are removed from the herd. The byres
are generally well kept and the cows' udders and flanks are kept
fairly clean by grooming and washing; in fact, the cowkeepers'
standard of cleanliness has advanced considerably within the last
few years.
The grading of Milk and its pasteurization, now largely practised,
has changed the outlook of those engaged in its handling.
The milk supplied within the Area must be considered satisfactory
as no illnesses have been traced to its consumption.
(3) Six of the eleven principal distributors of milk in the Area
have installed fairly extensive machinery for the purpose of clarifying
and cooling milk, and in some instances plant for the pasteurising
by the "Flash" process. One dairyman has installed plant for
pasteurising milk by the "Holding" process and is licensed in
respect thereof.
(4) There are 123 milk sellers registered, the majority of whom
carry on a general business. The quantity of milk distributed by
the latter is small.
No revocation of registration took place during the year, and in
one instance only the Council refused to register a would-be milkseller
in consequence of the unsuitability of his premises. No
appeal was made from this decision. Subsequently the applicant
was placed on the register upon giving an undertaking not to deal
with milk in any way except in sealed bottles as delivered by the
wholesaler to the premises.
The number of licences granted for the sale of milk under Special
Designations classified as in the Fourth Schedule to the Milk (Special
Designations) Order, 1923, was 15.
Of these, two are in respect of Bottling Grade A milk and one in
respect of Licence for Pasteurizing milk; the other twelve are in
respect of Licences to retail Grade A and Pasteurized milk.