194 APPENDIX B 



all milk that is produced under conditions such that the 

 bacteria count is in excess of 1,000,000 per cubic cen- 

 timeter. 



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 con- 

 sumer. 



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. 



[Recommendation relative to bacteriological tests for 

 grades: ] 



That the grade into which a milk falls shall be determined 

 bacteriologically by at least five consecutive bacteria counts, 

 taken over a period of not less than one week nor more than 

 one month, and at least four out of five of these counts (80 

 per cent) must fall below the limit or standard, set for the 

 grade for which classification is desired. 



[The Commission's definition of pasteurization has been 

 quoted on a previous page (p. 103).] 



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 18 per cent cream 

 shall not exceed five times the bacterial standard allowed 

 in the same grade of milk. 



Cream containing other percentages of fat shall be al- 

 lowed a modification of this required bacterial standard in 

 proportion to the change in fat. 



