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All milk distributors In the area are licenced to use the
special designation In relation to the milk retailed, and are
granted a dealer's or supplementary licence for that purpose.
Routine Inspection of milk pasteuriser's and distributors'
premises reveals that the provisions of the various Regulations
are generally well observed.

CHEMICAL ANALYSIS OF MILK AND CREAM SAMPLES
MILK
Thirty formal and fourteen Informal samples of milk were
taken for chemical analysis; all of which were found to be
genuine.
Twelve samples of Channel Island' milk contained satisfactory
averages of 4.6% milk fat and 9.08% milk solids other than milk
fat; and thirty-two other samples of milk contained satisfactory
averages of 3.8% milk fat and 8.77% milk solids other than milk
fat.
The results were well above the minimum standard of 4% milk
fat laid down In The Milk and Dairies (Channel Island and South
Devon Milk) Regulations 1956; and of 3% milk fat and 8.5% milk
solids other than milk fat required under The Sale of Milk
Regulations 1939.
CREAM
Analysis of the five Informal samples of cream showed the
double cream sample to contain 56% milk fat and the four single
cream samples a satisfactory average of 23.6% milk fat.
The minimum standards In relation to cream are as follows:'double
cream' not less than 48% by weight of milk fat; and
'other creams' described as single cream, pouring cream, coffee
cream, fruit cream, or as any other description of cream- not
less than 18% by weight of milk fat.
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