Bacteria in Market Milk. 201 



A copy of the completed report is left with the dairy- 

 man. 



Before the farm inspection is carried out the creamer- 

 ies to which the milk is delivered by the farmers are in- 

 spected at the time the milk is being delivered. The 

 temperature of the milk and its cleanliness are noted. 

 In the creamery the straining, cooling and handling of 

 the milk are observed as well as the washing of the milk 

 cans and other utensils, and the construction and con- 

 dition of the creamery, the opportunity for the water 

 supply to become contaminated, and the presence of in- 

 fectious diseases among the employees. 



Grades of milk. Three grades of milk have been es- 

 tablished. Each dealer is required to state which grade 

 or grades he expects to handle. The specifications for 

 the different grades are as follows. 



Grade A. Guaranteed Milk. Guaranteed milk is that 

 produced at farms holding permits therefor from the 

 Department of Health and produced and handled in ac- 

 cordance with the following minimum requirements, 

 rules and regulations: 



1. Only such cows shall be admitted to the herd as 

 have not re-acted to a diagnostic injection of tuberculin. 



2. All cows shall be annually tested with tuberculin, 

 and all re-acting animals shall be excluded from the 

 herd. 



3. No milk from re-acting animals shall be shipped to 

 the City of New York for any purpose whatever. 



4. The milk shall not contain more than 30,000 bac- 

 teria per c. c. when delivered to the consumer, or at any 

 time prior to such delivery. 



5. The milk shall be delivered to the consumer only 

 in sealed bottles, which have been sealed at the dairy. 



