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British Food Journal Volume 15 Issue 1 1913

British Food Journal Volume 15 Issue 1 1913 We have observed in the reports of those engaged in the administration of the Acts several references to the practice of milking so that a portion of the milk is left in the udder of the cow, this portion being removed subsequently and not included in the milk sent out to customers. The inspector for the southern division of the county of Northampton reports that on a sample of milk being found deficient in fat to the extent of 17 per cent., a further sample was taken at the time of milking when a milkman was found to be not properly stripping the cows. He was warned. The analyst for the county of Notts writes The first strippings obtained before the milk glands have been normally excited by the milking are very low in fat yet are genuine milk in the sense that nothing has been added to or taken from it. It is nonsense to talk of genuine milk in the sense that everything that comes from the udder of the cow is to be taken as genuine milk fit for sale. In a case tried before the Recorder of Middlesbrough, one witness said that among some farmers it was a common practice not to strip cows until after the milk was sent away. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

British Food Journal Volume 15 Issue 1 1913

British Food Journal , Volume 15 (1): 20 – Jan 1, 1913

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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0007-070X
DOI
10.1108/eb011839
Publisher site
See Article on Publisher Site

Abstract

We have observed in the reports of those engaged in the administration of the Acts several references to the practice of milking so that a portion of the milk is left in the udder of the cow, this portion being removed subsequently and not included in the milk sent out to customers. The inspector for the southern division of the county of Northampton reports that on a sample of milk being found deficient in fat to the extent of 17 per cent., a further sample was taken at the time of milking when a milkman was found to be not properly stripping the cows. He was warned. The analyst for the county of Notts writes The first strippings obtained before the milk glands have been normally excited by the milking are very low in fat yet are genuine milk in the sense that nothing has been added to or taken from it. It is nonsense to talk of genuine milk in the sense that everything that comes from the udder of the cow is to be taken as genuine milk fit for sale. In a case tried before the Recorder of Middlesbrough, one witness said that among some farmers it was a common practice not to strip cows until after the milk was sent away.

Journal

British Food JournalEmerald Publishing

Published: Jan 1, 1913

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