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53
This milk, whilst not up to the standard of Grade A
milk, is of a fair degree of bacteriological cleanliness. It
contains, however, organisms, in small numbers, indistinguishable
microscopically from the Tubercle Bacillus.
These organisms may possibly be derived from certain
grasses, but the cows should be examined by a Veterinary
Surgeon for any animal suffering from Tuberculosis.
3.—Bacteria growing on Agar at 37 degrees cent.
per cubic centimetre in 48 hours 419,000
Bacillus Coli Communis. Present in 1/10,000th c.c.
Bacillus Enteritidis Sporogenes. Present in 20 c.c.
Extraneous Matter. Excessive.
Tubercle Bacillus. Microscopical. Not found.
Pus and Blood cells. Pus cells present in excessive
numbers. Blood cells absent.
This milk is of a very low stanrard of bacterial cleanliness
and is undoubtedly grossly contaminated with manurial
matter. It can only be regarded as a " dirty " milk.
It must be borne in mind that pasteurising is only a measure
of safety, and in one sense is a confession of failure in that it means
that in order to ensure that a milk is safe for children we have to do
something to counteract the dirtiness on the farm.
Clean Milk competitions have been running in Middlesex in
order to try and educate the farmers, but the results ace definitely
disappointing. Through the efforts of the Dairying Institute at
Reading, it has been proved that it is possible to produce a "Grade
A " milk in the most unsuitable premises, provided there is adequate
cleanliness of the cows, milkers and utensils, and that on the whole
it can be done with ease and certainty at an expenditure not exceeding
Id. per quart on the retail price.
Under the Milk (Special Designations) Order, 1923, Milk was
classified in the following categories "Certified," "Grade A,
(Tuberculin tested)," " Grade A," and " Pasteurised."