APPENDIX B 197 



NEW YORK CITY * 



The basis of this system is the division of supplies into: 

 (1) milk for infants, (2) milk for adults, and (3) milk for 

 cooking and manufacturing purposes only, requiring three 

 corresponding grades. 



Grade A 



Raw Milk. Cows tuberculin-tested annually and in good 

 physical condition. Bacterial limit, 60,000 per c.c. Dairies 

 to score 75 on the Department's score card.f 



Pasteurized Milk. No tuberculin test required, but cows 

 must be healthy annual physical examination. Bacterial 

 limits : 200,000 before, 30,000 after, pasteurization. Required 

 dairy score, 68. 



Grade B 



Pasteurized Milk. No tuberculin test required, but cows 

 must be healthy annual physical examination. Bacterial 

 limits before pasteurization: 1,500,000 if pasteurized in 

 city, 300,000 if pasteurized outside city; after pasteurization, 

 100,000. Required dairy score, 55. 



Grade C 



("For cooking and manufacturing purposes only) 

 Pasteurized Milk. No tuberculin test required, but cows 

 must be healthy annual physical examination. Bacterial 

 * Abstracted from the Rules and Regulations relating to the Sale 

 of Milk and Cream of the Department of Health of New York City, 

 to which the reader is referred for further particulars. (See also: Brown, 

 Lucius P., "The experience of New York City in grading market milk," 

 American Journal of Public Health, July, 1916, p. 671.) This classi- 

 fication closely approximates that quoted above. 



t There are also score requirements for equipment and methods 

 separately considered, in addition to the total score required under 

 each grade. See footnote, p. 193 of the present volume, regarding score 

 requirements in general. 



