CONTROL OF FOODS 231 



scored on the score-card prescribed by the State Commissioner of 

 Health not less than 40 per cent. 



Such milk and cream must be delivered within forty-eight hours 

 from the time of milking, unless a shorter time shall be prescribed 

 liy the local health authorities. 



The caps or tags aMixed to the containers must be white and con- 

 tain the term "(Jrade (' raw" in large red type. 



Grade C pasteurized. Xo milk or cream shall be sold or offered 

 for sale as "(Jrade C 1 pasteuri/ed" unless it conforms to the following 

 requirements: 



The dealer selling or delivering such milk or cream must hold a 

 permit from the local health oflicer. 



Such milk and cream must be produced on farms which are duly 

 scored on the score-card prescribed by the State Commissioner of 

 Health not less than 40 per cent. 



Such milk and cream must be delivered within forty-eight hours 

 after pasteuri/ation, unless a shorter time shall be prescribed by the 

 local health authorities. 



The caps or tags allixed to the' containers inu^t be white and con- 

 tain the term "(Jrade C pasteuri/ed" in large red type 



It is to be noted that the grades of milk are based on the 

 bacterial content of the milk and on the opportunity for 

 the milk to become contaminated with pathogenic organ- 

 isms. From the statements made in a previous chapter, it 

 is evident that the number of bacteria in any sample of 

 milk is dependent upon the original amount of contamina- 

 tion and the extent to which the introduced bacteria have 

 grown. The latter is dependent on the age of the milk and 

 the temperature at which it has been held. A high bac- 

 terial content is indicative of poor milk, while a low bac- 

 terial content can be obtained, in the case of raw milk, only 

 where due attention is paid to cleanliness and cooling. 



This relation between the quality of milk and its bacterial 

 content has led many cities to adopt numerical bacterial 

 standards, even when grades of milk have not been estab- 

 lished. Boston requires that the milk shall not contain 

 more than 500,000 bacteria per cubic centimeter; Rochester, 

 New York, has a standard of 100,000 per cubic centimeter; 



