MILK 49 



GRADE C 



Milk of this class shall come from cows free from disease 

 as determined by physical examinations and shall include all 

 milk that is produced under conditions such that the bacterial 

 count is in excess of 1,000,000 per cubic centimetre. 



All milk of this class shall be pasteurized, or heated to a 

 higher temperature, and shall contain less than 50,000 bacteria 

 per cubic centimetre when delivered to the consumer. 



Whenever any large city or community finds it necessary, 

 on account of the length of haul or other peculiar conditions, 

 to allow the sale of Grade C milk, its sale shall be surrounded 

 by safeguards such as to insure the restriction of its use to 

 cooking and manufacturing purposes. 



In 1917 the commission published a third report r in 

 which the above-mentioned grades were again recom- 

 mended with the same specifications for each grade ex- 

 cept that the bacterial limit for Grade A, raw milk, was 

 reduced from 100,000 to 10,000 bacteria per c.c. This 

 is an extremely low bacterial limit for market milk to 

 be used for general purposes and it is very doubtful if 

 it can be adopted by any community without consider- 

 ably reducing the supply of raw milk and increasing its 

 cost to the consumer. Certified milk meets the demand 

 for a milk of low bacterial content for special purposes, 

 such as infant feeding, etc. 



1 Public Health Reports, Vol. 32, No. 7, Feb. 16, 1917. 



