[Report 1927] / Medical Officer of Health, Burton-upon-Trent County Borough.

  • Burton upon Trent (England). County Borough Council.
Date:
1927
Catalogue details

Licence: Attribution 4.0 International (CC BY 4.0)

Credit: [Report 1927] / Medical Officer of Health, Burton-upon-Trent County Borough. Source: Wellcome Collection.

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    'Du' higlu'St class (if milk under above onb r is known as“ Cci tified Milk.’ the next in order being “ Grade .\ ('riiliercubn Tested) Milk, then “ Grade A )\lilk and “ Past( nris(d ]\Ii]k. Brielly, the following aie the main conditions and standards which ajiply to each grade. Certified tvlilk. Fi'odiu-ed under a licence from the .tlinister of Health. l']ver\- animal in the heixl mu.st have ])assed the tuljereulin test, and must also pass such test every G months. All animals in the herd have to be examined by a \\‘terinar}’ Surgiam every three months. The milk must be bottled at the farm immediately aft( r production. The milk must not contain at any time h('fore delivery to the consumer Bacillu.s Coli in one-tenth of a c.c., and must not contain more than 30,000 bacteria per c.c. 'The milk must not at anv stage be treated bv heat. Grade A (TubGrCUliil Tested) Milk. Produced under licenci' from the .Minister c>f Health. The animals must pass th(> tuberculin test the same as C(‘rtified milk, and the milk must lud efuitain more than 200,000 bacteria ]jer c.c., and no Bacillus Goli in one- hundredth of a c.c. The milk must not at any lime b(‘ treated by lu'at. Grade A TVSilk. Xo animal mu.st be adfk-d to the herd which has at any time re-acted to the tuberculin test. .Vll cows belonging to the herd must be examined b}- a Veterimu'y Surgetm every three montliS, and every animal eertified as showing signs of di.-case must be excluded 'from the herd. The milk must not eontain moie than 200,000 liaeteria per c.c., and no Ibieillus ('oli in one-hundredth of a c.c. Pasteurised Milk. Pastcuri.sed milk is milk winch ha.-. Ina-n retained at a temperature of from 14d degrees and not more than I.jO degrees Fahrenheit for at least half an hour, and then imme- diately cooled to not more than 55 degree.s Fahrenheit. The milk must not be treated by heat more than once. Pasteurised milk on a'samjtle being taken before delivery to the eouMimer mu.st not contain more than 100,000 bacteria per c.c.
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