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Milk and Dairies (General) Regulations, 1959—Regulations 18 to 20
These Regulations empower the Medical Officer of Health to take
appropriate action with regard to milk handlers, utensils and milk when a
particular source of milk production is, or where there are reasonable
grounds for believing that it is the cause of disease. The occasion to use
these powers did not arise during the year.
Qualitative Analysis
The number of milk samples submitted to the Public Analyst for
chemical analysis was 182 of which 23 were "Channel Islands" milk.
The latter is required to have 4% of fat as against 3% for ordinary milk.
All were satisfactory except two of ordinary milk in which there was a
slight deficiency of non fatty solids. The legal standard for solids not fat
is 8.5% and the two samples contained 8.37% and 8.44% respectively.
The Hortvet freezing test did not however indicate the presence of added
water and there is no doubt that these two samples were genuine milk
although of poorer quality than usual.
The average fat and non fatty solids content of the 23 samples of
"Channel Islands" milk was 4.4% and 8.98% respectively. That for the
other 159 samples of ordinary milk 3.56% and 8.70%.
Ice Cream
One hundred and two samples were submitted to bacteriological
examination and as in the last four years all were found to be of Grade I
standard. There are four grades in the classification recommended by the
Ministry of Health which depend upon the number of bacteria present.
Bacteria have the power to decolourise a dye known as methylene blue
and the greater the number of bacteria the quicker the dye is decolourised.
The grades are as follows:—
Grade Time taken to reduce Methylene Blue
1 Fails to reduce in 4 hours
2 2½ to 4 hours
3 ½ to 2 hours
4 Immediately
Eight samples were chemically analysed by the Public Analyst for quality
and all were satisfactory.
Ice Cream (Heat-treatment, etc.) Regulations, 1959
There are no manufacturers of Ice Cream in the district all the
registered retailers drawing their supplies from reputed manufacturers
outside the district.
All retailers are provided with refrigerator cabinets which maintain
a temperature well below 28 °F. in accordance with the regulations.
Bacteriological Examination of Other Foods
One sample of beef puree, one sample of horseflesh and one sample
of dog meat were sent to the bacteriologist for examination and found to
be satisfactory.
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