164 CERTIFIKI) MILK. 



HO\A* ARK THK CAPS FOR MlI.K BOTTIJiS MARKED? 



Caps to close milk bottles shall be marked to sho\v the claimed quality 

 of the milk (or cream). On the caps or elsewhere, but accompanying 

 each package, there shall be stated the name of producer, name of dealer 

 (if different), name of Commission, guarantee of Commission, and expir- 

 ing date of same. 



i 

 TRA XSPORTATION . 



At no time between the cooling of the milk and its delivery shall its 

 temperature be allowed to exceed 50 F. 



Bxcept when the outdoor temperature is below freezing, ice shall be 

 placed in the bottle cases. 



Milk shall reach the consumer within thirty hours after production. 



Experts employed by milk commissions. In the work of dairy 

 inspection and examination of the product, it is usual to employ 

 four experts, a veterinarian, a bacteriologist, a chemist and 

 a medical examiner. The compensation for their services, 

 always paid by the dairyman, is collected in various ways. 

 Some commissions sell bottle caps or other distinguishing 

 devices at a price that covers the whole expense of examination, 

 about five dollars per thousand. Others have a graduated fee 

 roughly proportional to the output of the dairy. In other 

 cases the dairyman pays a specific fee for each examination. 

 Very frequently public laboratories are able to make chemical 

 or bacteriological examinations gratis or for nominal fees. 



Veterinary inspection. The duty of the veterinarian is to de- 

 termine the general health of the animals, to observe the sanitary 

 conditions and to scrutinize the technic of milk handling. In 

 general, his duty is to determine if the conditions of the agree- 

 ment of the dairyman with the commission are being observed. 

 His criticisms and suggestions must maintain that degree of 

 alertness on the part of the foreman of milkers and other 

 employees that shall minimize the possibility of contamination 

 of the milk. 



The control of bovine tuberculosis is a task that demands 

 the utmost vigilance. Without care in regard to this disease, 

 the pretensions of a certified dairy are fraudulent. When 

 not rigorously dealt with, it constitutes the greatest menace to 

 the financial success of a certified dairv. Tuberculin tests 



