380 CITY MILK SUPPLY 



The bacterial count of the milk must not exceed 60,000 per cubic centi- 

 meter before pasteurization nor 50,000 when delivered to consumer. 



Grade B. 



1. Selected raw. 



Dairies must score 25 on equipment and 43 for methods. 

 The bacterial count shall not be excessive. 



2. Pasteurized. 



No requirements either as to dairy score or bacterial counts. 



Grade C. 



For cooking only. 



At first it was permissible to sell such milk in a raw state but later it was 

 made requisite to pasteurize it; however, no standards were set for it. 

 In 1913 as the result of a milk-borne typhoid-fever epidemic, grade B raw milk 

 was abolished and bacterial standards for all the grades of milk were established. 

 Grade A was simplified and the pasteurization of cream and all milk, except 

 Grade A, was required. The grading in use in 1915 was the following: 



1915 

 Grade A. 



1. Raw. The cows must pass the tuberculin test. 



Dairies must attain a score of 25 on equipment and 50 on method. 

 The bacterial count of the milk must not exceed 60,000 per cubic centi- 

 meter when delivered to consumers. 



2. Pasteurized. 



Dairies must attain a score of 25 for equipment and 43 for methods. 



The bacterial count of the milk must not exceed 200,000 per cubic centi- 

 meter before pasteurization nor 30,000 per cubic centimeter when delivered 

 to the consumer. 



Grade B. 



Dairies must attain a score of 20 on equipment and 35 on methods. 



The bacterial count of the milk if pasteurized in the country must not 

 exceed 300,000 per cubic centimeter, or if pasteurized in the city 1,500,000 

 per cubic centimeter before pasteurization and the bacterial count of 

 neither one must not exceed 100,000 per cubic centimeter when delivered 

 to the consumer. 



Grade C. 



Pasteurized. 



Dairies must attain a total score of 40 and the bacterial count after 

 pasteurization must not exceed 300,000 per cubic centimeter. 



Grade A milk which is intended for children requires the most super- 

 vision; the necessary distinction as to that grade is obtained by forbidding 

 grade A plants to handle milk of lower grade. 



With regard to grade B milk it should be said that few of the dairies 

 are scored at the present time and that its fitness for pasteurization and 

 use is determined by the bacterial count. It is the milk that is used by 

 the great majority of the people of New York City. 



