CONTROL OF THE PUBLIC MILK SUPPLY . 403 



2. Pasteurized cream, or cream separated from pasteurized milk, shall be 

 labeled in the manner herein provided for the labeling of pasteurized milk. 



STANDARDS FOR PASTEURIZED MILK 

 REQUIREMENTS 



1. It shall not contain more than 1,000,000 bacteria per cubic centimeter 

 before pasteurization, nor over 50,000 when delivered to the consumer. 



2. The standards for the percentage of milk fat and of total solids shall be 

 the same as for raw milk. 



RECOMMENDATIONS 



1. The limits for the bacterial count before pasteurization and after pasteurization 

 should both be lowered if possible. 



STANDARDS FOR PASTEURIZED CREAM 

 REQUIREMENTS 



1. No cream shall be sold that is obtained from pasteurized milk that could 

 not be legally sold under the provisions herein set forth, nor shall any cream that 

 is pasteurized after separation contain an excessive number of bacteria. 



2. There shall be a bacterial standard for pasteurized cream corresponding 

 to the grade of milk from which it is made and to its butterfat content. 



3. The percentage of milk fat shall be the same as for raw cream. 



Production of Certified Milk. The production of certified milk is 

 conducted in a way that is intended to assure a product of exceptional 

 cleanliness and purity for the use of infants and invalids. Ernest Kelly 

 in Bulletin 1 of the U. S. Department of Agriculture has taken up " Med- 

 ical Milk Commissions and Certified Milk" and the brief account of the 

 work of certified dairies that follows is principally drawn from his bulletin. 

 Certified milk is the result of the effort of the Medical Society of New 

 Jersey to improve the milk supply of that State. In 1889 the Society 

 appointed a committee to investigate the public health aspect of dairying 

 in New Jersey with the outcome that after 2 years' work the committee 

 made a report which was the basis of an appeal to the State to undertake 

 the supervision of the dairies within its limits. The desirability of doing 

 so was admitted by the authorities but the appeal was denied on the 

 ground of lack of funds. 



Then in 1892 Dr. Henry L. Coit, the chairman of the Committee pre- 

 sented a plan to the Practitioner's Club of Newark whereby the physicians 

 themselves could control the production of milk. It was recommened 

 that the physicians should form a commission that should certify the milk 

 produced in accordance with their requirements. The Club accepted 

 the report and on April 13, 1893, organized the first milk commission. 

 It was composed of physicians of Newark, Orange and Montclair and 

 adopted the name of "The Medical Milk Commission of Essex County, 

 New Jersey." A contract was made with Stephen Francisco, proprietor 



