28 THE MILK SITUATION IN THE DISTRICT OF COLUMBIA. 



CLASS 2. INSPECTED MILK. 



This term should be limited to clean raw milk from healthy cows, as de- 

 termined by the tuberculin test and physical examination by a qualified veter- 

 inarian. The cows are to be fed, watered, housed, and milked under good condi- 

 tions, but not necessarily equal to the conditions prescribed of class 1. All 

 persons who come in contact with the milk must exercise scrupulous cleanli- 

 ness and must not harbor the germs of typhoid fever, tuberculosis, diphtheria, or 

 other infections liable to be conveyed by the milk. This milk is to be delivered 

 in sterilized containers and is to be kept at a temperature not exceeding 50 F. 

 until it reaches the consumer. It should contain not more than 100,000 bacteria 

 per cubic centimeter. 



CLASS 3. PASTEUEIZED MILK. 



Milk from dairies which do not comply with the requirements specified for 

 classes 1 and 2 should be pasteurized before being sold, and should be sold 

 under the designation "pasteurized milk." Milk for pasteurization should be 

 kept at all times at a temperature not exceeding 60 F. while in transit from 

 the dairy farm to the pasteurizing plant, and milk after pasteurization should 

 be placed in sterilized containers and delivered to the consumer at a tempera- 

 ture not exceeding 50 F. 



All milk of unknown origin should be placed in class 3 and subjected to 

 clarification and pasteurization. No cow in any way unfit for the production 

 of milk for use by man, as determined upon physical examination by an author- 

 ized veterinarian, and no cow suffering from a communicable 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 central pasteurizing plants, 

 which should be under the personal supervision of an officer or officers of the 

 health department. These pasteurizing plants may be provided either by pri- 

 vate enterprise or by the municipality, and should be located within the city. 



By the term " pasteurization " as used herein is meant the heating of milk 

 to a temperature of 150 F. or 65 C. for 20 minutes, or 160 F. or 70 C. for 

 10 minutes, as soon as practicable after milking, in inclosed vessels, preferably 

 the final containers, and after such heating immediate cooling to a temperature 

 not exceeding 50 F. or 10 C. 1 



In addition to the requirements particularized, the committee in- 

 dorses as appropriate the further precaution that no milk should be 

 regarded as pure and wholesome which, after standing for two hours 

 or less, reveals a visible sediment at the bottom of the bottle. 



It has aptly been said that, while the primary object is to exclude 

 all milk which may be harmful to the consumer and to provide milk 

 that will be wholesome and nutritious, the restrictions imposed should 

 not be more burdensome than is necessary to accomplish this result, 

 and should be considered especially with reference to their effect in 

 possibly so reducing the quantity of milk as to preclude its use as an 

 article of diet by the poorer classes. 



The committee strongly recommends that, in the case of hospitals, 

 foundling asylums, and other charitable institutions located within 

 the District of Columbia, wholly or partly supported by public funds, 

 the milk supplied for their use comply strictly with the specifications 

 in the foregoing classification. 



III. GENERAL CONSIDERATIONS. 



Since the functions of the committee were understood to embrace, 

 in addition to a specific examination into the matters of complaint 

 offered by the local Dairymen's Association, an inquiry generally 



1 Bulletin No. 56, Hygienic Laboratory, U. S. Public Health and Marine-Hospital 

 Service, pp. 608 and 609. 



