THE QUALITY OF OUR MILK SIR, I agree with so
much of the valuable letter on this subject from your contributor, Mr. D. H. Bennison, that it is perhaps worth while clarifying one point which may lead to confusion of thought. Your contributor states, " Real hope for the future lies in the breeding of better cattle capable of producing sufficient quantities of grade ' A ' milk." Now the term " grade A ' milk " was abolished in 1936 and was generally replaced by " accredited " milk and, furthermore, it is very important to bear in mind that neither of these terms con- cerned the butter fat content or " quality " of milk, but only the cleanliness or freedom from harmful bacteria, combined with occasional veterinary inspection of the cow. Therefore, contrary to popular belief, there is no reason for supposing that " accredited " milk has any more fat or food value than other milks not so described.
It is perhaps unfortunate that, except for special Channel Island milks, which carry a higher price right through to the consumer, farmers have no financial incentive for maintaining a high fat content under the present system of milk-distribution through the Milk Marketing Board and the Ministry of Food. At one time individual firms were prone to offer butter-fat bonuses, and it is much to be hoped that in due course differential payments incorporating this feature can be introduced into national purchasing. Schemes have been worked out in considerable detail which would enable the price paid to the producer to be advanced, both for cleanliness or low bacterial content and for a high percentage of fats and of other milk solids ; bin this can only be brought into being when the necessary organisation for testing has
been completed.—Yours faithfully, ERIC H. PEASE. Okeford-Fitzpaine, Blandford, Dorset.
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