392 CITY MILK SUPPLY 



DESIGNATION OF GRADE 



The commission resolved that the grade of milk shall be designated by letter. 

 It is the sense of the commission that the essential part is the lettering and that 

 all other words on the label are explanatory. 



In addition to the letters of the alphabet, used on caps or labels, the use of 

 other terms may be permitted so long as such terms .are not the cause. of deception. 



Caps and labels shall state whether milk is raw or pasteurized. The letter 

 designating the grade to which milk belongs shall be conspicuously displayed on 

 the caps of bottles or the labels on cans. 



CLASSIFICATION OF MILK 



It was resolved that the classification of milk contained in the first report 

 of the commission be amended as follows : 



Milk shall be divided into three grades, which shall be the same for both 

 large and small cities and towns, and which shall be designated by the first three 

 letters of the alphabet. The requirements shall be as follows: 



GRADE A 



Raw milk. Milk of this class shall come from cows free from disease as determined 

 by tuberculin tests and physical examinations by a qualified veterinarian, and shall 

 be produced and handled by employees free from disease as determined by medical 

 inspection of a qualified physician, under sanitary conditions such that the bacteria 

 count shall not exceed 100,000 per cubic centimeter at the time of delivery to the 

 consumer. It is recommended that dairies from which this supply is obtained shall 

 score at least 80 on the United States Bureau of Animal Industry score card. 



Pasteurized milk. Milk of this class shall come from cows free from disease as 

 determined by physical examinations by a qualified veterinarian and shall be pro- 

 duced and handled under sanitary conditions such that the bacteria count at no time 

 exceeds 200,000 per cubic centimeter. All milk of this class shall be pasteurized 

 under official supervision, and the bacteria count shall not exceed 10,000 per cubic 

 centimeter at the time of delivery to the consumer. It is recommended that dairies 

 from which this supply is obtained should score 65 on the United States Bureau of 

 Animal Industry score card. 



The above represents only the minimum standards under which milk may be 

 classified in grade A. The commission recognizes, however, that there are grades 

 of milk which are produced under unusually good conditions, in especially sani- 

 tary dairies, many of which are operated under the supervision of medical asso- 

 ciations. Such milks clearly stand at the head of this grade. 



GRADE B 



Milk of this class shall come from cows free from disease as determined by physical 

 examinations, of which one each year shall be by a qualified veterinarian, and shall 

 be produced and handled under sanitary conditions such that the bacteria count at no 

 time exceeds 1,000,000 per cubic centimeter. All milk of this class shall be pasteur- 

 ized under official supervision, and the bacteria count shall not exceed 50,000*per 

 cubic centimeter when delivered to the consumer. 



It is recommended that dairies producing grade B milk should be scored and that 

 the health departments or the controlling departments, whatever they may be, 

 strive to bring these scores up as rapidly as possible. 



