View report page

58
(2) Milk sold as "Grade A Milk" shall be produced and treated
under such conditions that on a sample being taken at any time before
delivery to the consumer the milk shall be found to contain: —
(a) not more than 200,000 bacteria per cubic centimetre; and
(b) no coliform bacillus in one-hundredth of a cubic
metre.
(3) Milk sold as "Grade A Milk Pasteurised " shall be produced
and treated under such conditions that on a sample being taken
before delivery to the consumer the milk shall be found to
contain: —
(a) in the case of a sample taken at any time before the 1st day
of January, 1924, not more than 50,000 bacteria per
cubic centimetre, and no coliform bacillus in onehundredth
of a cubic centimetre; and
(b) in the case of a sample taken at any time after the year
1923 not more than 30,000 bacteria per cubic centimetre,
and no coliform bacillus in one-tenth of a cubic
centimetre.
Part IV.
Conditions subject to which Licences for Selling Milk
as "Pasteurised" may be granted.
(1) The milk shall be pasteurised, that is to say, retained at a
temperature of not less than 145 degrees and not. more than 150
degrees Fahrenheit for at least half an hour, and be immediately
cooled to a temperature of not more than 55 degrees Fahrenheit.
(2) The milk shall not be so heated more than once and shall
not be otherwise treated by heat.
(3) The type of apparatus used for pasteurising and the methods
employed shall be such as are satisfactory to the licensing authority.
(4) Every vessel containing the milk shall bear a suitable label
with the words "Pasteurised Milk,"