MILK 47 



and milk after pasteurization should be placed in sterilized con- 

 tainers and delivered to the consumer at a temperature not 

 exceeding 50 F. All milk of an unknown origin should be 

 placed in Class 3 and subjected to clarification and pasteuriza- 

 tion. No cow in any way unfit for the production of milk for 

 use by man, as determined upon physical examination by an 

 authorized veterinarian, and no cow suffering from a com- 

 municable disease should be permitted to remain on any dairy 

 farm on which milk of Class 3 is produced, except that cows 

 which upon physical examination do not show physical signs of 

 tuberculosis may be included in dairy herds supplying milk of 

 this class. This milk is to be clarified and pasteurized at cen- 

 tral pasteurization plants, which shall be under the personal 

 supervision of an officer or officers of the health department. 

 These pasteurizing plants may be provided either by private 

 enterprise or by the municipality, and should be located within 

 the city. 



A further attempt at classification was made in 1911 

 by a commission on milk standards appointed by the New 

 York Milk Committee. This commission recommended 

 that milk be graded in four classes, viz. : Class A, certi- 

 fied milk or its equivalent; Class B, inspected milk; Class 

 C, pasteurized milk, and Class D, milk not suitable for 

 drinking purposes. A year later, however, the commis- 

 sion presented a second report 1 in which the following 

 classification was recommended: 



GRADE A 



Raw MUk. Milk of this class shall come from cows free 

 from disease as determined by tuberculin tests and physical 

 examinations by a qualified veterinarian, and shall be produced 

 and handled by employees free from disease as determined by 



1 Reprint No. 141 from the Public Health Reports, Aug. 22, 

 1913. 



