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"Tuberculin Tested" milk is milk from cows
which have passed a veterinary examination every
six months and have been Tuberculin Tested. It
may be bottled on the farm or elsewhere, and it may
be raw or pasteurised. If it is bottled on the farm
it may be described on the caps as "Tuberculin
Tested milk (Certified)." If it is not bottled on the
farm, the cap must bear the address of the bottling
establishment and. the words "Tuberculin Tested
milk."
If this milk is pasteurised, it is described as
"Tuberculin Tested milk (Pasteurised)."
Raw "Tuberculin Tested" milk must satisfy
the prescribed methylene blue reduction test, and
must contain no Coliform Bacilli in l/100th of a
millilitre. Milk sold as "Tuberculin Tested
(Pasteurised)" must not contain more than 30,000
bacteria per millilitre.
Farms on which these milks are produced are
licensed by the County Council, and the cattle are
examined and tested by officers of that authority.
"Accredited" milk is raw milk from cows
which have passed a veterinary examination at
intervals of three months; it may be bottled on the
farm or at some other licensed establishment, and
the caps on the bottles must bear the words
"Accredited milk," with the words "Farm Bottled"
if bottled at the place of production. The milk must
satisfy the prescribed methylene blue reduction test
and must contain no Coliform Bacilli in 1 /100th of
a millilitre.
The milk must not be treated by heat.
The County Council is responsible for licensing
these farms and for examination of the cows.