REGULATIONS ON MILK SHAKES

Press, Volume XCI, Issue 27637, 19 April 1955, Page 11

REGULATIONS ON MILK SHAKES

MINISTER DISCUSSES EFFECTS USE OF PASTEURISED SUPPLY The bacteriological standard laid down in the Food and Drug Regulations, 1946, is tending to oblige milk bar proprietors to use pasteurised milk for milk shakes, according to the Minister of Health (Mr J. R. Hanan).

Replying to the Christchurch Metropolitan Milk Board, which had made representations to him urging that the use of raw milk in milk shakes be prohibited, Mr Hanan said that when a standard was laid down for milk shakes in the regulations it was realised that pasteurised milk would be preferable to raw milk.

“This could not be made a legal requirement as there is a considerable demand for milk shakes in many towns where pasteurised milk is not available,” said the Minister. “Although the position has been somewhat altered since 1946 this remains an overriding consideration. “However, the standard for milk shakes includes a bacteriological standard, freedom under prescribed conditions of the milk shake from the presence of living coliform bacilli. This can be complied with only—for all practical purposes—by using pasteurised milk instead of raw milk.

“In practice the Department of Health applies this bacteriological standard to milk shakes made in towns where pasteurised milk is available and this is tending to oblige milk bar proprietors to use pasteurised milk.”