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83
substances owing to pasteurisation the loss of vitamin
C in the diet can be remedied by giving orange or tomato
or their juices and any deficiency of mineral substances
by green vegetables and wholemeal bread. Many other
articles of food are also rich in vitamin C and mineral
substances.
I do not wish to infer that pasteurisation is the
only factor in a clean milk supply as if an ideal supply
could be obtained, pasteurisation would then be
unnecessary. Clean and healthy cattle, personally
clean and healthy workers, clean utensils and hygienic
methods are all necessary and milk traders are doing a
great deal to attain these objects. Notwithstanding
all that has been done, however, pasteurisation is a
wise safeguard.
Once milk has been delivered to the home every
care should be taken to retain its purity and cleanliness.
It should be kept cool, and in a clean vessel and covered
to prevent contamination by dust and flies and milk
vessels should be cleansed with boiling water.
Milk is such a valuable food especially for the
younger generation that we should do everything to
promote its health-giving properties and make its use
more general than at present.
Bacteriological Examination of Milk.
Pasteurised Milk. Six samples of milk in bottles
labelled "Pasteurised Milk" were examined bacteriologically
during the year and in all cases the samples
complied with the standard laid down in the Milk
(Special Designations) Order, 1923. Under this Order
pasteurised milk must not contain more than 100,000
bacteria per cubic centimetre of milk. The Table on
page 85 shows the results of the examinations in
greater detail.
Undesignated Milk. No bacterial standard can
be insisted upon for ordinary milk but, as is well
known, most of the milk sold in London is pasteurised
although not labelled as such. Samples of bottled milk
sold as milk without any special designation were