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 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.
Six samples of Tuberculin Tested (Farm Bottled) Milk, one T.T. (Pasteurised)
and two Pasteurised Milks 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 'Phosphatase' test for Pasteurised Milk shall be deemed to be
satisfied by milk which gives a reading of 10g or less of p-nitrophenol/ml
of milk. Seventy-one samples were subjected to this test and found to be
satisfactory.
CHEMICAL ANALYSIS OF MILK AND CREAM SAMPLES
MILK
Forty-three formal and twenty-nine informal samples of milk were taken
for chemical analysis; all were found to be genuine.
Eighteen samples of 'Channel Island' milk contained satisfactory
averages of 4.38% milk fat and 8.93% milk solids other than milk fat;
fifty-four other samples of milk contained satisfactory averages of 3.60%
milk fat and 8,66% milk solids other than milk fat.
The results were well above the minimum standard of 4% milk fat laid
down in the Milk & 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.
CREAM
Analysis of six informal samples of cream showed one double cream
sample to contain 50.3% milk fat and five single cream samples a satisfactory
average of 22.94% 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.
33