MILK STANDARDS 



I. Chemical Standards 



a. Milk must not contain more than 88.5 per cent of water, 



b. Milk must contain not less than 1 1.5 per cent of milk solids. 



c. Milk must contain not less than 3 per cent of fats. 



d. Milk must not be drawn from cow within fifteen days before 



nor within five days after calving. 



e. Milk must not be diluted with water or other liquid, or be 



otherwise adulterated with foreign substance. 



II. Bacteriological Standards 



a. All cows must be in good physical condition and tested at 



least once a year with tuberculin, tagged, and registered 

 with the authorities within three days. 



b. Dairy conditions and methods must be scored and the score 



registered or certified. 



c. The milk must be tested and certified from time to time. 



Grade A Milk {Raw): Must not contain more than 100,000 bac- 

 teria to the cubic centimeter, and must come from dairies that 

 score at least 'Ji per cent. 



Grade A Milk {Pasteurized): Must not contain more than 200,000 

 bacteria per cubic centimeter before pasteurization, nor more 

 than 30,000 between pasteurization and delivery to consumer, 

 and must come from dairies that score at least 70 per cent. 



Grade B Milk {Raw): Must not contain more than 300,000 bac- 

 teria per cubic centimeter, and must come from dairies that score 

 at least 60 per cent. 



Grade B Milk {Pasteurised): Must not contain more than 1,000,000 

 bacteria per cubic centimeter before pasteurization, nor more than 

 100,000 on delivery to consumer, and must come from dairies 

 that score at least 5 5 per cent. 



These standards, with slight variations^ have beeii adopted by 

 boards of health and by dairy associations in the most progressive 



cities all over the coujitry. 



