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Certified Milk and Tuberculin Tested Milk Of the nine samples examined, four were
taken at the request of the Ministry of Health, one of which was reported to contain 86,500
bacteria per c.c., the legal maximum under the 1923 Order being 30,000. The matter was
dealt with by the Ministry.
Grade A (Tuberculin Tested) Milk. Seven samples were examined during 1936 and the
average bacterial count was 18,071 per c.c.—well below the legal maximum of 200,000 bacteria
pel c.c.
Tuberculin Tested Milk (Pasteurised). One sample taken and reported to contain 1,820
bacteria per c.c.—legal maximum 30,000 per c.c.
Grade A (Pasteurised) Milk. The results of three samples examined were excellent, the
bacterial counts being respectively 260, 280 and 1,560 per c.c.
Pasteurised Milk. A maximum of 100,000 bacteria per c.c. was prescribed for this milk
by the Order of 1923 and none of the 85 samples examined during 1936 was reported to
contain bacteria in excess of this standard, the lowest count being 690 and the highest 43,000
bacteria per c.c.
Ordinary Milk. This is milk which has beer treated by heat although not sold under the
designation "Pasteurised." There is of course, no bacteriological standard for such milk, and
it is satisfactory to record that the lowest count was reported to be 8,860 bacteria per c.c.,
and the highest 111,660 per c.c., while the average for the 25 samples examined was 41,777
bacteria per c.c.
In addition to the above, six samples of raw milk and two of carton milk were examined
bacteriologically and satisfactory reports received.