APPENDIX B 199 



of giving recognition to clean milk is the best thing that ever happened 

 to the milk industry. 



. . . The success of the system depends upon maintaining the 

 integrity of the label. 



About 99 per cent of New York City's milk supply is pasteurized.* 



NEW YORK STATE j 

 Grade At 



Raw Milk. Annual tuberculin test. Bacterial limit: 

 60,000. Dairies must score 25 per cent for equipment, 50 

 for methods, on the score card officially prescribed. 



Pasteurized Milk. Annual physical examination of cows. 

 Bacterial limits: 200,000 before pasteurization; 30,000 after. 

 Required dairy scores: 25 per cent for equipment, 43 for 

 methods. 



Grade B 



Raw Milk. Annual physical examination of cows. Bac- 

 terial limit: 200,000. Required dairy scores: 23 per cent for 

 equipment, 37 for methods. 



Pasteurized Milk. Annual physical examination of cows. 

 Bacterial limits: 1,500,000 before pasteurization; 100,000 

 after. Required dairy scores: 20 per cent for equipment, 

 35 for methods. 



* Personal communication, Dec. 6, 1915. 



f Abstracted from the Sanitary Code established by the Public 

 Health Council of the State of New York, as amended to and including 

 Oct. 5, 1915. The above are only the salient requirements; the reader 

 is referred to Ch. Ill of the Code and its revisions for details. The 

 classification is prescribed to apply except as otherwise stated, through- 

 out the State with the exception of New York City. Some account of 

 its working is given by Linsly R. Williams, Deputy Commissioner of 

 Health, "The grading of milk in small communities," Am. Jour. Public 

 Health, Oct., 1916. 



| Certified milk constitutes a special class. 



