242 Principles of Legislative Milk Control. 



same for both large and small cities and towns, and which shall 

 be designated by the first three letters of the alphabet. The re- 

 quirements shall be as follows: 



Grade A. 



Raw milk. Milk of this class shall come from cows free from disease as determined 

 by tuberculin tests and physical examinations by a qualified veterinarian, and shall be 

 produced and handled by employees free from disease as determined by medical inspection 

 of a qualified physician, under sanitary conditions such that the bacteria count shall not 

 exceed 100,000 per cubic centimeter at the time of delivery to the consumer. It is 

 recommended that dairies from which this supply is obtained shall score at least 80 on 

 the United States Bureau of Animal Industry score card. 



Pasteurized milk. Milk of this class shall come from cows free from disease as 

 determined by physical examinations by a qualified veterinarian and shall be produced 

 and handled under sanitary conditions such that the bacteria count at no time exceeds 

 200,000 per cubic centimeter. All milk of this class shall be pasteurized under official 

 supervision, and the bacteria count shall not exceed 10,000 per cubic centimeter at the 

 time of delivery to the consumer. It is recommended that dairies from which this supply 

 is obtained should score 65 on the United States Bureau of Animal Industry score card. 



The above represents only the minimum standards under 

 which milk may be classified in grade A. The commission recog- 

 nizes, however, that there are grades of milk which are produced 

 under unusually good conditions, in especially sanitary dairies, 

 many of which are operated under the supervision of medical 

 associations. Such milks clearly stand at the head of this grade. 



Grade B. 



Milk of this class shall come from cows free from disease as determined by physical 

 examinations, of which one each year shall be by a qualified veterinarian, and shall be 

 produced and handled under sanitary conditions such that the bacteria count at no time 

 exceeds 1,000,000 per cubic centimeter. All milk of this class shall be pasteurized under 

 official supervision, and the bacteria count shall not exceed 50,000 per cubic centimeter 

 when delivered to the consumer. 



It is recommended that dairies producing grade B milk should be scored and that 

 the health departments or the controlling departments, whatever they may be, strive to 

 bring these scores up as rapidly as possible. 



Grade C. 



Milk of this class shall come from cows free from disease as determined by physical 

 examinations and shall include all milk that is produced under conditions such that the 

 bacteria count is in excess of 1,000,000 per cubic centimeter. 



All milk of this class shall be pasteurized, or heated to a higher temperature, and 

 shall contain less than 50,000 bacteria per cubic centimeter when delivered to the 

 customer. It is recommended that this milk be used for cooking or manufacturing 

 purposes only. 



Whenever any large city or community finds it necessary, on account of the length 

 of haul or other peculiar conditions, to allow the sale of grade C milk, its sale shall 

 be surrounded by safeguards such as to insure the restriction of its use to cooking 

 and manufacturing purposes. 



Classification of Cream. 



Cream should be classified in the same grades as milk, in 

 accordance with the requirements for the grades of milk, excepting 

 the bacterial standards which in 20 per cent cream shall not exceed 

 five times the bacterial standard allowed in the grade of milk. 



