180 CITY MILK SUPPLY 



most study are convinced that the card will have to be remade so that 

 the points that go to make up the score will be given for those things 

 that are known to affect milk quality. It was to so modify the score 

 card that the studies of Harding and his collaborators on barn conditions 

 were undertaken and others have been working with this object in view. 



North in a forthcoming article in the American Journal of Public 

 Health proposes a card that is based on the study of various score cards, 

 and on data that he has accumulated. He believes that the great factors 

 in producing good milk are proper milking, cooling, and sterilizing. 

 The things that have an important effect on the score he tabulates thus : 



1. Temperature: Per Cent. 



(a) Winter or summer weather may reduce bacteria 90 



(6) Ice or spring water for cooling may reduce bacteria .... 90 



(c) Morning's milk or night's milk may reduce bacteria .... 60 



2. Covered milk pails may reduce bacteria 90 



3. Sanitation (minus cooling) may reduce bacteria 87 



4. Sterilization of utensils may reduce bacteria 99 



5. Type of producer at shipping stations may reduce bacteria . . 84 



6. The human factor may reduce bacteria 99 . 99 



7. The cow stable and surroundings may reduce bacteria less than 1 



North separates the item of the best score cards into those of primary 

 and those of secondary importance in strict accordance with the degree 

 in which they affect the number of bacteria in the milk which makes the 

 number of items of primary importance very few and those of secondary 

 many. He retains the vertical division of the card into equipment and 

 methods, but he divides it also by a horizontal line in such a way that above 

 it is a list of equipment and methods of primary importance, and below 

 it one of equipment and methods of secondary importance. The things 

 of primary importance affect the decency of the milk and those of second- 

 ary, the decency of the dairy. The card allows 100 points, of which 30 

 are for primary equipment, 60 for primary methods, 3.30 for secondary 

 equipment, and 6.70 for secondary methods. The card may be sum- 

 marized as shown on page 181. 



Whether this card which North has proposed will be adopted in some 

 form or not cannot be predicted but even in the skeleton form that it is 

 given here it serves to bring out how differently many today regard 

 dairy scoring from the way it was worked out in the "official" card. 

 It is the author's opinion that the new way will prevail as soon as 

 enough data has been collected from various sources to give a sound 

 basis for revision. The change will be radical and it therefore de- 

 mands thoughtful consideration by all concerned, the medical profession, 

 health officers, milk companies and the dairymen themselves. 



