326 MILK AND ITS HYGIENIC RELATIONS 



Grade A. Raw. This milk must not at any time previous to the 

 delivery to the consumer contain more than 60,000 bacteria per c.c. 

 and such cream not more than 300,000 bacteria per c.c. It must be 

 delivered within thirty-six hours from the time of milking, unless a 

 shorter time shall be prescribed by the local authorities. It must be 

 delivered to customers only in containers sealed at the dairy, and must 

 show its grade and the name and address of the dealer. 



Grade A. Pasteurised. Such cream or milk before pasteurisation 

 must not contain more than 200,000 bacteria per c.c. After pasteurisa- 

 tion and previous to the delivery to the consumer it must not contain 

 more than 30,000 per c.c. in the milk and 150,000 per c.c. in the cream. 

 It must be delivered in sealed containers and labelled ' Grade A. 

 Pasteurised.' 



Grade B. Raw. Such milk must not at any time previous to 

 delivery to the consumer contain more than 200,000 bacteria per c.c. 

 and such cream not more than 750,000 bacteria per c.c. Regulations 

 as to delivery as for Grade A. 



Grade B. Pasteurised. Such cream or milk before pasteurisation 

 must not contain more than 300,000 bacteria per c.c. After pasteurisa- 

 tion such milk must not at any time contain more than 100,000 bacteria 

 per c.c. and such cream not more than 500,000 per c.c. The milk 

 must be delivered within thirty-six hours after pasteurisation and 

 such cream within forty-eight hours after pasteurisation. It must be 

 labelled ' Grade B.' 



Grade C. Raw and Pasteurised. This grade has no prescribed 

 bacterial standard, but must be delivered within forty-eight hours 

 from the time of milking in the case of the raw milk or within forty- 

 eight hours after pasteurisation. 



The cows from which the milk of Grade A is obtained must have 

 been tested at least once in the previous year with tuberculin, and any 

 tuberculous cow must be excluded from the herd. 



For Grade B the cows must be healthy, as disclosed by an annual 

 physical examination. 



The farms producing all these classes of milk are subjected to inspec- 

 tion and are themselves graded by a system of score cards. By this 

 method marks are allowed for the various items concerned in the produc- 

 tion of milk, and farms supplying Grade A milk must reach a higher 

 percentage of marks than those supplying milk of Grade B, and these 

 again a higher percentage than those supplying milk of Grade C. 



The regulations issued by the Department of Health for the city of 

 New York define milk of Grade A as being suitable for infants and 

 children, Grade B suitable for adults, and Grade C for cooking and 

 manufacturing purposes only. 



The regulations of New York City for the farms and dairies con- 

 nected with the milk supply are extremely detailed. 



In this country individual investigators have examined the most 

 suitable standards for improving the general milk supply. Regula- 

 tions as to the fat content of milk have been in force for some years, 

 but no regulations as to bacterial or other standards exist at the present 

 time. 



Savage, reporting upon the measurement of milk pollution based 

 upon a bacterial standard, did not come to very definite conclusions, 

 but it seems probable from his work and from that of Houston, com- 



