CERTIFIED MILK 



503 



Counts above 5,000,000 are expressed in round millions. The 

 following figures, therefore, are used. 



Below 

 Above 



10,000 



10,000 



20,000 



30,000 



40,000 



50,000 



60,000 



70,000 



80,000 



90,000 



100,000 



150,000 



200,000 



250,000 



300,000 



350,000 



400,000 



450,000 



500,000 



600,000 



Above 



700,000 

 800,000 

 900,000 

 1,000,000 

 1,200,000 

 1,400,000 

 1,600,000 

 1,800,000 

 2,000,000 

 2,500,000 

 3,000,000 

 3,500,000 

 4,000,000 

 4,500,000 

 5,000,000 

 6,000,000 

 7,000,000 

 8,000,000 

 9,000,000 

 10,000,000 



Counts on certified milk should be made and expressed as exactly 

 as possible; so that if a count on a plate from a milk diluted ten 

 times has been made and shows 321 colonies the figure given is 

 3210 per 1 c.c. of milk. 



CERTIFIED MILK. 



By certified milk is understood a milk produced under the super- 

 vision of a Medical Milk Commission which has established a certain 

 standard to which the milk must conform, and which has issued a 

 set of rules according to which the dairy furnishing the milk must 

 be conducted. These rules generally include the following points: 

 The stables of the dairy must be thoroughly hygienic, the drainage 

 perfect, and the water supply first class. The stock should be subjected 

 at regular intervals to the tuberculin test and be under the almost 

 constant supervision of a competent veterinarian. All sick or sus- 

 picious cows should immediately be removed from the herd and new 

 stock, before being allowed to enter, thoroughly examined. The 

 milk should be drawn by perfectly clean milkers who are free from 

 disease themselves. If smallpox, typhoid fever, diphtheria, scarlet 

 fever, measles, and other contagious diseases occur in the vicinity of 

 the dairy a strict supervision should be established and the milkers not 

 allowed to come into contact with persons sick with these diseases, nor 

 may they enter places in which such diseases exist. The hands of the 

 milker and the udder of the cow should be cleansed before milking 

 and the milk received into sterile receptacles, strained through a fine 

 wire gauze, and a layer of absorbent cotton, distributed to sterile 

 bottles and cooled down at once to 50 F. or lower. The bottles must 

 be sealed in a manner preventing subsequent contamination, kept 



