Milk so clean and free from bacteria that it kept fresh in a warm room for 20 days has resulted from an Essex farmers’ clean milk competition. The milk was seven times purer than (that in last year’s competition and kept fresh twice as long in a warm room. On an average the milk lasted seven or eight days before curdling; some of the samples kept sweet for 11 days ; and one lasted 20 days . It is estimated that there are 300,000 Londoners who daily drink milk from Essex flarms.
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https://paperspast.natlib.govt.nz/newspapers/HPGAZ19211130.2.24
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Hauraki Plains Gazette, Volume XXXII, Issue 4349, 30 November 1921, Page 4
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90Untitled Hauraki Plains Gazette, Volume XXXII, Issue 4349, 30 November 1921, Page 4
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