212 MILK SURVEY OF THE CITY OF ROCHESTER 



A. There is a small charge from the producers for certifying. 



Q. What does the Commission do with its funds ? 



A. Well, largely meets small matters of expense that they have ; for 

 instance, we pay the bacteriologist a small fee for his work. 



Q. For examinations? 



A. For examinations of milk. There are small matters of book- 

 keeping all outside. Largely questions of that sort no salaries to any- 

 body outside of the bacteriologist. If the report from the bacteriologist 

 indicates conditions that are not satisfactory to the Commission, I, or the 

 members of the Commission as well, get in touch with the producers, or 

 visit the farms where the milk is produced and try to locate the difficulty. 



Q. Now, the bacteriologist examines this milk for what purpose? 

 What is the character of the examination ? 



A. He determines the number of bacteria per cubic, centimeter; 

 also the percentage of fat content ; also, I suppose you might say, an 

 ocular examination to determine whether or not visible dirt is present. 

 Possibly, sometimes the temperature of the milk at the time of the ex- 

 amination may be taken, but those four things are the main divisions of 

 his examination. 



O. These samples are furnished by dealers to the bacteriologist? 



A. Through the medium of the distributer. I might say that among 

 other things, the requirement is that the examination of milk to con- 

 form with these requirements, shall indicate a bacterial content of not 

 to exceed ten thousand per cubic centimeter. 



Q. How many farms produce certified milk to the City of 

 Rochester ? 



A. Four at the present time. 



Q. Does any veterinary make an examination of the herds? 



A. Twice a year we have the cattle examined for tuberculosis and 

 incidentally for other conditions that may appear. There is a vast differ- 

 ence betwen the production and handling of certified milk, and the pro- 

 duction and handling of the ordinary grade of milk. 



Q. Your certification of milk means then that the premises, cattle 

 and conditions generally under which it is produced, are made the sub- 

 ject of examination by your Commission and that your Commission be- 

 lieves it to be safe for consumption ? 



A. Yes. 



Q. Are the records of the tuberculin test that have been made on 

 certified herds of Rochester kept on file ? 



A. Yes. 



Q. Do they find re-actors? 



A. Sometimes. 



Q. Even after all their precautions have been carried out? 



