TREATMENT OF MILK FOR MARKET l6l 



In Dairy No. 4 a separate milking room was used (Fig. 47). 

 These numbers are very small, and the value of care in the dairy 

 can be seen wh'en the figures given above are compared with a 

 similar series of averages from some common dairies. The best 

 result in this second series was 60,000 per c.c., and the worst 

 was 19,000,000 per c.c., in the milk, at the time it was delivered 

 at the milk company's collecting station. 



Certified Milk. A somewhat different method of reaching the 

 same end is by the production of certified milk. This is milk 

 from dairies that have been inspected and passed upon by a 

 certifying board as producing milk of satisfactory character. 

 The Certifying Board is not always constituted in the same way, 

 but it is usually in some way connected with health officials. 

 ,The methods that are taken by these Boards to assure themselves 

 that the milk is satisfactory are not always the same. They 

 usually, however, involve an inspection of the dairies and a 

 frequent chemical and bacteriological analysis of the milk. 

 Dairies whose methods and whose milk meet a certain standard 

 thus set by the Board receive a certificate for a certain length 

 of time, which will be renewed later, if there are no reasons 

 for the contrary. Such certified milk has "certain advantages 

 and certain disadvantages. The purchaser knows that he is 

 obtaining milk that has been produced under at least fair con- 

 ditions. He must pay a little more for it, although the price is 

 always less than that of the milk of sanitary dairies, because 

 less care and expense are involved in its production. But, on 

 the other hand, no sample of milk, even if it is certified, can 

 be guaranteed as free from disease germs or other contamina- 

 tion. The Certifying Board can certify only as to the general 

 conditions of the dairy that produced the milk, never as to any 

 particular sample of milk. It sometimes happens that certified 

 milk is of no better character than the ordinary market milk, 

 and sometimes it is not even so good. It is, however, on the 

 average safer, and is becoming quite widely used. 



