APPENDIX B 201 



recently established a simpler classification than any of the 

 above, as follows: 



Grade A 



Raw Milk. Cows free from disease and tuberculin-tested. 

 Employees free from disease. Bacterial limit: 25,000 (No- 

 vember to March, inclusive); 50,000 (April to October). 

 Required dairy score (U. S. Official): 80 points, of which 

 at least 45 for methods. 



Pasteurized Milk. Same, with bacterial limit after pas- 

 teurization of 5,000. 



Grade B 



Pasteurized Milk. Cows free from disease at least one 

 official physical examination per year. Bacterial limits: 

 250,000 before pasteurization, 25,000 after. Required dairy 

 score, 70 (65 permitted, temporarily). 



Cream is classified in the same manner, but with higher 

 bacterial standards. 



ORANGE, N. J. 



The following plan was adopted in 1915 under the co- 

 operative organization for milk control in Orange, N. J., and 

 neighboring municipalities (see page 167) : 



Grade A 



Raw Milk. Cows in good physical condition and tuber- 

 culin-tested. Bacterial limit: 50,000 (November to April, 

 inclusive); 100,000 (May to October). 



Pasteurized Milk. Cows physically examined. Bacterial 

 limits: 200,000 before pasteurization and 30,000 after 

 (summer months); 100,000 before and 10,000 after (winter 

 months) . 



