192 APPENDIX B 



to distinguish between milks which are essentially different 

 in their sanitary and other character. The commission is 

 convinced that the experience of the last three years has 

 fully demonstrated the value of the grading system in the 

 communities in which it has already been applied, both from 

 a public health and an economic standpoint. The commis- 

 sion believes that the grading of milk offers a satisfactory 

 solution for most of the sanitary and economic problems 

 which have hitherto prevented efficient milk control, and 

 that it is feasible for small communities as well as large 

 communities to adopt a grading system and to secure its 

 benefits. . . . 



The Commission believes that all milk should be classified 

 by dividing it into three grades, which shall be designated 

 by the letters of the alphabet. It is the sense of the Com- 

 mission that the essential part is the lettering and that all 

 other words on the label are explanatory. In addition to the 

 letters of the alphabet used on caps or labels, the use of other 

 terms may be permitted so long as such terms are not the 

 cause of deception. Caps and labels shall state whether 

 milk is raw or pasteurized. The letter designating the grade 

 to which the milk belongs shall be conspicuously displayed 

 on the caps of bottles or the labels of cans. 



The requirements for the three grades 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 pro- 

 duced and handled by employees free from disease as deter- 

 mined by medical inspection of a qualified physician, under 

 sanitary conditions, such that 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 



