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02
The Milk (Special Designations) Order, 1936,
prescribes that " Tuberculin Tested " milk, if raw,
must, until the 31st December, 1936, be so produced
that a sample taken at any time before delivery to
the consumer shall not contain more than 200,000
bacteria per millilitre; after that date it must satisfy
a prescribed methylene blue reduction test for
cleanliness. At all dates it must contain no coliform
bacillus in one hundredth of a millilitre if
pasteurised, it must be described as " Tuberculin
Tested Milk (Pasteurised)" and must not contain
more than 30,000 bacteria per millilitre. If it is
bottled on the farm the word " (Certified)" may be
added to its description.
The conditions for " Accredited" milk are
similar to those prescribed in the Order of 1923 for
" Grade A " milk. It is raw milk from cows which
have passed a veterinary examination; it may be
bottled on the farm or elsewhere. It must satisfy
the same bacteriological tests as are prescribed for
raw " Tuberculin Tested " milk.
" Pasteurised " milk is milk which has been
retained at a temperature of 145°F to 150°F for at
least thirty minutes and immediately cooled to not
more than 55°F; and does not contain more than
100,000 bacteria per millilitre.