202 APPENDIX B 



Grade B 



Raw Milk. Cows in good physical condition and tuber- 

 culin-tested. Bacterial limit: 100,000 (winter months); 

 300,000 (summer months). 



Pasteurized Milk. Cows physically examined. Bacterial 

 limits: 750,000 before pasteurization and 75,000 after (sum- 

 mer months); 500,000 before and 40,000 after (winter 

 months) . 



Score requirements (U. S. Official card), respectively: 

 75, 70, 65, 60. 



Certified milk is made an extra class. 



EXTENSION OF THE GRADING IDEA 



Other communities than the foregoing have also adopted 

 or are considering grading systems. The author has not 

 sought to make a complete collection of data on the subject. 

 The New York Milk Committee has sought to bring the rec- 

 ommendations of the Commission on Milk Standards be- 

 fore many communities, and reports that the grading idea 

 is making encouraging progress as shown in recent milk 

 regulations. 



