208 Dairy Bacteriology. 



jection to the bacterial standard, since the milk is con- 

 sumed before the laboratory findings can be obtained. 

 It is true that it does not protect the community as far 

 as the particular sample is concerned, but it is also true 

 that the examination is not made for the purpose of de- 

 termining the condition of the particular sample, so 

 mufch as it is to determine the methods that are em- 

 ployed on any particular farm, and these do not vary 

 widely from day to day. Thus, if a number of samples 

 give high results, it is evident that conditions surround- 

 ing production need investigation. 



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

 while being shipped, the growth of bacteria will be slow, 

 and the condition of the milk as far as keeping quality- 

 is concerned, much better than if less care is used/ 

 Some cities have temperature standards; New York re- 

 quires that the milk shall be 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 be 'above 50 F. 

 on delivery to the consumer. 



Certified milk. In many cities the Medical Societies 

 have appointed Milk Commissions, that adopt rules and 

 regulations, 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 per- 

 sonnel of the farm, a veterinarian to make frequent ex- 

 aminations of the herd, a chemist to examine the milk as 

 to its contents 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- 

 fluence, in any way, the value of the milk as human food. 



