Report of the Royal Commission appointed to inquire into the administrative procedures for controlling danger to man through the use as food of the meat and milk of tuberculous animals.
- Great Britain. Royal Commission on Tuberculosis
- Date:
- 1898
Licence: Public Domain Mark
Credit: Report of the Royal Commission appointed to inquire into the administrative procedures for controlling danger to man through the use as food of the meat and milk of tuberculous animals. Source: Wellcome Collection.
Provider: This material has been provided by London School of Hygiene & Tropical Medicine Library & Archives Service. The original may be consulted at London School of Hygiene & Tropical Medicine Library & Archives Service.
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![dairy, factory, or creamery, or tlio >public ; and should such farm, cow-shed, or premises be not kept in a clean and satisfactory condition, and an ample supply of fresh water provided, the inspector may notify in writing the owner to remedy such defects within the time mentioned in such notice; or, should he consider the defects to be of such a nature as to affect the purity or wholesomeness of the milk, he shall at once serve said owner with a notice in writing prohibiting the disposal of such milk until said owner has remedied such defects ; and should said owner refuse or neglect to comply with such notice, he shall be liable to a penalty as hereafter provided. Either of the aforesaid notices may be in the form or to the effect of Schedule A. hereto. 6. Any inspector under this Act may inspect any dairy cattle suspected of being diseased, and for such purpose shall have all the powers conferred on an inspector under The Stock Act, 1893. 7. Every person offering milk for sale to a dairy, factory, or creamery, or to the public, shall, unless otherwise stated in writing, supply pure milk only, as de6ncd by this Act. And, for the purpose of obtaining a conviction under this section, it shall be sufficient to show that such milk so sold, supplied, bronght or sent to a dairy, factory, or creamery, or to the public as aforesaid, is materially inferior in quality to pure milk. 8. No person shall sell, supply, bring, or send to a dairy, factory, or creamery, or to the public, any milk, which has been near or in contact with any person, animal, or thing suffering from or infected with any infectious or contagious disease. 9. No person shall sell, supply, or bring, or send to a dairy, factory, or creamery, or to the public, to be used for human consumption or manufactured into butter or cheese, any milk that is tainted or sour, or taken or drawn from a cow that is suspected or known to be suffering from or infected with any disease, as denned in The Stock Act, 1893, or ulcers, or running sores, or other disorders, or for four days after calving. 12. Every person supplying milk to a dairy, factory, or creamery shall, immediately the milk is drawn from the cow, pass the milk over a cooler or aerator for the purpose of being properly cooled or aerated. SCHEDULES. SCHEDULE A. The Daiey Industry Act, 1894. Notice to Dairyman. To . Take notice that the belonging to you is [or arej not in a satisfactory condition, and I hereby call upon you to remedy the defects within days [or prohibit you disposing of any milk till such defects are remedied]. Dated this day of , 189 . Inspector. SCHEDULE B. Particulars for Registration of Dairy, 8fc. Name of dairy, factory, creamery, or packing- house : Where situated: 2. Name of and distance to nearest f(a.) Post office I (6.) 9. 10. 11. 12. 13. 14. 15, Telegraph or telephone \ office: | (c.) Railway station : L(cZ.) Shipping port : Name of owner, with address in full: If co-operative dairy company, give name and address of secretary: If joint stock company, give name and address of secretary: Name of manager, butter-maker, or cheese-maker: Registered brand or trade-mark, if any: Number of patrons supplying milk to the factory or creamery: Longest distance the patrons reside from the factory or creamery: ■ Give an estimate of the average distance the patrons reside from the factory or creamery : Approximate number of cows kept by pat fons foi supplying the factory or creamoiy with milk: Are the by-products (separated or skimmed milk, buttermilk, or whey) returned to the patrons (or milk suppliers), or utilised at the factory or creamery ? If at the factory, or creamery, for what purpose arc they utilised ? If pigs are kept at the dairy, factory, or creamery, state average number: State approximately the number of pigs kept by the patrons (or milk suppliers) in case the by- products are returned: Is the milk paid for according to its productive character, or at a fixed price per gallon of 10} lb. avoirdupois ? (a.) If the former, what milk tester is used ? (b.) Illustrate the basis of calculation used for estimating the productive character of the milk: What price is paid for the milk ? On what terms are the by-products returned to the patrons (or milk-sup pliers) ?— (a.) Separated or skimmed milk : (&.) Buttermilk: (c.) Whey: Storage— Have you a cool chamber in connexion with the dairy, factory, or creamery ? If so, what is its capacity p What make of refrigerating machine, are you working, if any? How long is the butter or cheese kept at the dairy, factory, or creamery, prior to shipment ? What is the average temperature of the cool chamber in which the butter is kept prior to shipment from the dairy, factory, or creamery? What is the average temperature of the cheese store-room or curing-room in which the cheese is kept prior to shipment from the dairy or factoryP What is the average length of time the cheese is kept in curing-room at dairy or factory prioi to shipment ?](https://iiif.wellcomecollection.org/image/b21365076_0471.jp2/full/800%2C/0/default.jpg)
