CONTROL OF FOODS 233 



the laboratory findings can he obtained. It is true that it 

 docs not protect the community as far as the particular sam- 

 ple is concerned, hut it is ah<> true that the examination is 

 not made for the pin-pose of determining the condition of 

 the particular sample, hut rather to determine the methods 

 that are employed on any particular farm. These do not 

 vary widely from day to day. Thus if the hacterial con- 

 tent of a number of samples from a particular source is uni- 

 formly high, it is evident that conditions surrounding pro- 

 duction need investigation. 



If the milk is well cooled on the farm, and kept cold while 

 being shipped, the growth of bacteria will he slow, and the 

 condition of the milk, as far as keeping quality is con- 

 cerned, much better than if less care is used. Some cities 

 have temperature standards; New York requires that the 

 milk shall he cooled to 50 F. on the farm, and shall not be 

 above 50 F. on arrival in the city. Others require that it 

 shall not he above 50 F. on delivery to the consumer. 



Certified milk. In many cities the medical societies have 

 appointed milk commissions, which adopt rules and regula- 

 tions concerning the production of milk that shall receive 

 the certificate of the commission. Producers who desire to 

 have their milk thus certified must satisfy the commission 

 that they are able to conform to the rules. The commission 

 appoints a physician to examine the personnel of tjie farm, 

 a veterinarian to make frequent examinations of the herd, 

 a chemist to examine the milk as to its content in fat and 

 other solids, and a bacteriologist to determine the bacterial 

 content of the milk. The rules are very stringent, and 

 cover every point that may in any way influence the value 

 of the milk as human food. In order to conform 1<> these 

 requirements, a heavy expenditure must he incurred, and 

 the business must pay for such expert service hence certi- 

 fied milk must be sold at high prices. This price makes it 



