Final report of the Committee on the Production and Distribution of Milk.

  • Great Britain. Committee on the Production and Distribution of Milk.
Date:
1919
Catalogue details

Licence: Public Domain Mark

Credit: Final report of the Committee on the Production and Distribution of Milk. Source: Wellcome Collection.

    83/104 (page 75)
    These regulations, which came into force on September Ist, 1911, would tend to secure the handling of milk under clean conditions. Western Avsrratta. Health Act of 1911. (No. 34). __ Section 169. Excludes—Impure and unwholesome milk; or milk from diseased animals; or milk obtained within 30 days befere or 5 days after parturition. Section 172. Prohibits the sale of stale milk. This prohibition is important as it forbids the sale of milk once sent out for delivery and returned to the retailer, except for industrial purposes. Such a prohibition prevents the sale of milk already stale but treated or pasteurised to prevent its being obviously sour. Such milk contains the products of bacterial activity, and differs chemically from pure sound milk. It frequently curdles when warmed in the house of the consumer owing to these chemical changes although not obviously sour when purchased from the retailer. Western Austratia. Regulations under Health Act (Amendment) of 1918. by Definition.—It shall contain 8°5 per centum solids not fat; shall contain 3°2 per centum milk fat; shall contain 11°7 per centum totai solids. The remarkable feature of this definition is the low content of milk fat permitted, viz., 5°2 per centum. The next lowest, New Zealand, requires 3°25 per centum, but all the other Australasian colonies stick to 3°5 per centum and this appears sufficiently low to include genuinely sound milk. New Zeatanp. Legulations under Food and Drugs Act. Definition.—Milk shall be the normal, clean, and fresh secretion obtained by completely emptying the udder of the healthy cow, properly fed and kept, excluding that got during seven days immediately follow- ing on parturition. It shall contain not less than 8°5 per centum solids, not fat; shall contain 3°25 per centum milk fat. Tt shall not contain any added water nor any foreign substance. This definition, though allowing a low content of milk fat, expressly excludes the addition of any preservatives. Denmark. Sekretaeren, Landburgsministeriet, Kobenhavn. 11/4/19. ‘Just now (11th April, 1919) nothing can be said about the proper fixation in normal times of the lower limits for fatty substances or total solids.’ Landburgsministeriet, Kobenhavn. Swirzerntanp. Regulations—Berne, 1919. Manuel Suisse des Denrées Alimentaires. Definition Milk from well-nourished cows; specific gravity, 1:030 to 1°033; fat content,, minimum 3 per centum; total solids, minimum 12 per centum; glade other than fat, 8°5 per centum; acidity, maximum 9°; freezing point, between 0°54° and 0°57°; clotting in less than 20 minutes; leucocytes less than 0°05 per centum by volume. This is a somewhat exhaustive definition. As regards the freezing point, it is suggested that tuberculosis, and other febrile disorders, will raise the freezing point of the milk from such diseased cows to 048° C. CERTIFIED MILK. CANADA. “Milk sold as certified milk shall comply with the following requirements :— (a) It shall be taken from cows semi-annually subjected to the tuberculin test, a1 reaction, (b) It shall contain not more than 10,000 bacteria per cubic centimetre from June to September, and not more than 5,000 bacteria per cubic centimetre from October to May inclusive. c) It shall be free from blood, pus, or disease producing organisms, (d) It shall be free from disagreeable odour or taste. (e) It shall have undergone no pasteurization or steriliz tives. (f) It shall have been cooled to 45° Fahr. within half an hour after milking, and kept at that | temperature until delivered to the consumer. : g) It shall contain 12 to 15 per centum of milk solids of which at least 3°5 per centum 1s fat. (h) It shall be from a farm whose herd is inspected monthly by the veterinarian, and whose em- ployees are examined. monthly by a physician. These regulations for certified milk are precise and somewhat exacting. One of the most important s (e) in that it requires the milk to be produced under clean conditions, and does not allow any doqiprine or “cooking” of dirty milk to pass the requirements of (0)... This means that the milk is sold to he consumer without any of the chemical] changes produced by either bacteria or heat. The value of fresh milk as an infant’s food depends in part, at least upon the presence of certain accessory food substances or vitamines, and as these are unstable it 1s important that the milk is subjected to no treatment that may estroy them. 1d found without ation, and be free from chemical preserva- PasteuRIsSED MILK. anapa. (Ottawa, November 14th, 1910.) Department of Inland Revenue. Standard of Quality. a : : ‘ik is 1m S > hoili sufficiently to kill most Definition.—Pasteurised milk is milk that has been heated below boiling, but su J f Gh decanicns present; and immediately cooled to 45° F. or lower, and kept at a temperature ot higher than 45° F. until delivered to the consumer, at which time it shal] not contain more than 10,000 bacteria per cubic centimetre. 25036 G