198 APPENDIX B 



limit after pasteurization, 300,000. Required dairy score, 40. 

 (Grade C milk is milk not conforming to the requirements 

 of any of the above classes and which has been pasteurized 

 properly or boiled for at least two minutes. 



Pasteurization 



Official definition: subjection to a temperature averaging 

 145 F. for not less than 30 minutes. 



CLASSIFICATION OF CREAM 



The same classification applies to cream, but the bacterial 

 limits (after pasteurization, except in the first case) are as 

 follows: Grade A (raw), 300,000; Grade A (pasteurized), 

 150,000; Grade B (pasteurized), 500,000; Grade C (pas- 

 teurized), 1,500,000. 



The following commentary from the Secretary of the New 

 York Milk Committee, Mr. Paul E. Taylor, regarding the 

 effects of grading in New York City, is of interest (italics 

 inserted) : 



Notwithstanding the Department's activities in enforcing the 

 present standards, the good dealers and the clean producer agree 

 that the new system of grading milk on its sanitary character for the 

 first time gives public recognition to those who produce and handle a 

 clean article. 



That the dealer recognizes the commercial value of Grade "A" 

 pasteurized milk is shown by the fact that one large company doing 

 business in several cities, in October, 1914, was selling an average 

 daily total of 22,000 quarts of Grade "A" pasteurized nilk, pro- 

 duced under conditions in accordance with requirements of the 

 New York City Board of Health regulations, and the producers of 

 which received a bonus because of the extra care exercised. Wher- 

 ever this milk was sold it bore the label " Grade A Pasteurized" and 

 brought 1 to 3 cents a quart more than the ordinary bottled milk. 

 In October, 1915, the average daily sale of this milk by the company 

 was 500,000 quarts. The managers of the company say this method 



