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(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 3oz sample bottle at atmospheric shade temperature until 5.0 p.m.
on the day of sampling and thereafter at a constant temperature of 650F
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
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.
Two 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 eight 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 reguired
storage period as mentioned above.
The 'Phosphatase' test for Pasteurised Milk shall be deemed to be
satisfied by milk which gives a reading of l0jug or less of p-nitrophenol/ml
of milk.
Seventy-three samples were subjected to this test and found to be
satisfactory.
CHEMICAL ANALYSIS OF MILK AND CREAM SAMPLES
MILK
Forty-four formal and twenty-two informal samples of milk were taken
for chemical analysis; all were found to be genuine.
Seventeen samples of 'Channel Island' Milk contained satisfactory
averages of 4.5% milk fat and 9.03% milk solids other than milk fat:
forty-eight other samples of milk contained satisfactory averages of
3.58% milk fat and 8.72% milk solids other than milk fat; and in addition
one sample of separated milk was found to be satisfactory.
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 milkfat
reguired under The Sale of Milk Regulations, 1939
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