View report page

(a) A sample taken at any time during the period from 1st May to 31st
October inclusive, shall be kept at atmospheric shade temperature until
9.30 a.m on the following day
(b) A sample taken at any time during the period from 1st November to
30th April, inclusive, shall be kept in its original container, or in a
sterile 3 oz sample bottle at atmospheric shade temperature until 5.0 p.m
on the day of sampling and thereafter at a constant temperature of 65°F+
2°F until 9.30 a.m. on the following day
The Methylene Blue test shall be begun between 9.30 a.m, and 10.0 a.m.
on the day after the sample is taken, but the test shall not be applied if
during the period of storage at atmospheric shade temperature this
temperature at any time exceeds 70°F The test shall be deemed to be
satisfied by milk which fails to decolourise methylene blue in thirty minutes.
Seven samples of Tuberculin Tested (Farm Bottled) Milk failed the
test. The dairy companies concerned were notified immediately of the
failures in order that the matter could be taken up with the responsible
producers as speedily as possible.
The sixteen void samples of 'Pasteurised' and 'Tuberculin Tested'
Milk were not subjected to the Methylene Blue Test because the
atmospheric shade temperature had exceeded 70°F during the required
storage period as mentioned above.
The 'Phosphatase' test for Pasteurised Milk shall be deemed to be
satisfied by milk which gives a reading of 10 ug or less of p-nitrophenol/ml
of milk.
Eighty-three samples were subjected to this test and found to be
satisfactory.
CHEMICAL ANALYSIS OF MILK AND CREAM SAMPLES
MILK
Forty-two formal and twenty-nine informal samples of milk were taken
for chemical analysis; all but three were found to be genuine
Seventeen samples of 'Channel Island' milk contained satisfactory
averpges of 4.39% milk fat and 8.95% milk soli4s other than milk fat; and
fifty-four other samples pf milk contained satisfactory averages of 3 64%
milk fat and 8.67% 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 Islands 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.
30