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51
What so often happens is that the first user in the morning has
a surplus of cream in the milk and that those using the bottle (particularly
quart bottles) get progressively less and less as the bottle
empties. From the point of view of general utility, there would
appear to be no doubt that homogenisation would definitely improve
things by giving a milk with practically a standard fat content,
but the trade value of the cream line would probably be the chief
obstruction to getting an homogeneous milk.
339 inspections were carried out in respect of cowsheds, dairies
and milkshops.
Unofficial milk analyses are made by the Medical Officer of
Health.
The standard of the milk supply in the district on the whole
has improved. Very little of the milk which is sold in the district
now is not pasteurised, although only three firms have applied for a
Licence to sell "pasteurised" milk under the Milk (Special Designations)
Order, 1923.
No. of firms in the district licensed to sell—
" Certified " milk 5 (13 shops).
" Grade ,A (Tuberculin Tested ") 3 (12 shops).
" Grade A "—
"Pasteurised" 3 (12 shops).
All the milk shops are being brought up-to-date to ensure complete
cleanliness in dealing with their utensils, and under the new
Regulations it is to be hoped that a really satisfactory standard will
be reached and maintained.
Meat Inspection.
1. Meat Inspecton.—This is still kept at a very high pitch
of efficiency. The Chief Sanitary Inspector and the District Sanitary
Inspectors hold special certificates for the meat inspection.
Slaughter-houses and butcher's shops are visited periodically.