DEVELOPMENT OF CITY MILK SUPPLY PROBLEMS 53 



records of all tuberculin tests and medical examinations must be 

 promptly filed with the Health Officer. Cows must not be ad- 

 mitted to the herd until after they have passed the physical ex- 

 amination and tuberculin test. Tuberculin tests of the herd 

 must be repeated annually and wherever any animals re-act 

 they must be promptly removed from the herd and in such cases 

 the tuberculin test be repeated within ?m interval of six (6) 

 months. 



Cleanliness: As indicated bv a sediment test showing not 

 more than 3 milligrams per pint. The amount of sediment to be 

 determined by comparison with a scale formed by passing 

 through a cotton filter, milk in which tho designated amount of 

 powdered carbon has been suspended. 



Keeping Qualities: Sufficient to remain sweet and in a satis- 

 factory condition for 24 hours at 60 degrees Fahrenheit, as de- 

 livered to the consumer. 



COOKING MILK 



Cooking milk as used in this ordinance is defined as milk 

 having the following qualities: 



Food Value: Butter fat content at least 3 per cent. A higher 

 butter fat content may be stated upon the container. When so 

 stated it must be as indicated upon the container. (A reason- 

 able variation or tolerance from the statement on the container 

 will be permitted, provided the fat content is at least 3 per cent. ) 



Cleanliness: As indicated by a sediment test of not more than 

 6 milligrams to the pint. The content to be determined by a 

 comparison with a scale formed by passing through a cotton 

 filter, milk in which the designated amount of powdered carbon 

 has been suspended. 



Keeping Qualities: Sufficient to remain sweet and in a satis- 

 factory condition for twenty-four (24) hours at 60 degrees 

 Fahrenheit, as delivered to the consumer. 



This ordinance is not suggested as a model but rather as 

 an illustration of the adaptation of milk grading to a city 

 where the authorities are desirous of indicating the safe milk 

 upon the general market and at the same time are unwilling 

 to require that all the milk be made safe. 



Today city milk supplies utilize approximately one-half of 

 the milk produced in the United States. The problems con- 

 nected with city milk include a large part of those con- 

 nected with the dairy and its products. 



