THE MILK SITUATION IN THE DISTRICT OF COLUMBIA. 337 



The board of health regards the prompt cooling of milk to as low a tempera- 

 ture as possible as second in importance only to cleanliness. It is desirable 

 to reduce the temperature of the milk at once to not over 50 F. Owing, 

 however, to the fact that there are many winters in the climate of Richmond 

 during which ice can not be made on the farm, and to the further fact that 

 but few of the dairy farms which produce milk for the Richmond market 

 have ice ponds available, it is not practicable at the present time to insist on 

 so low a temperature as this under all conditions. Moreover, the bacterial 

 tests of Richmond milk made during the past three years have shown that 

 (owing to the nearness of the producers to our market) milk of very low 

 bacterial content can be regularly placed in our city without insisting on so 

 low a temperature. The following temperature regulations have been adopted 

 as a result of the observations of the past three years : 



(a) Producers who retail their product in the city of Richmond shall im- 

 mediately cool their milk to a temperature not over 60 F. and shall keep it 

 at or below that temperature until delivered to the consumer. 



(&) Producers who sell their product at wholesale to a central distributing 

 plant at which it is promptly and efficiently cooled before delivery to the con- 

 sumer (see sec. c) shall immediately cool their milk to a temperature not 

 exceeding 5 F. above the temperature of the well or spring water used for 

 cooling. During transportation to the central plant the milk shall be so pro- 

 tected that its temperature shall at no time be more than 10 F. above the 

 temperature of the well or spring water used for cooling, but the temperature 

 of the milk shall in no case be above 70 F. The provisions of this section (6) 

 shall apply only to milk regularly delivered at a central distributing plant within 

 three hours after milking, and shall further apply only if the milk is, immedi- 

 ately upon its receipt, cooled to 40 F., or lower. (See sec. c.) Producers 

 making only one delivery a day to a central plant shall cool promptly to not 

 over 50 F. and shall maintain at not over that temperature until delivered at 

 the central plant all milk sent from the milking not immediately preceding 

 delivery at the central plant, unless the milk from this milking is to be used 

 for butter making only, in which case its temperature shall not exceed 70 F. 



(c) Dairies (or creameries) which distribute milk obtained from a number 

 of producers, thus subjecting the milk to a second handling and exposure, shall 

 cool all milk, immediately upon its receipt, to a temperature not exceeding 

 40 F. and shall maintain it at a temperature of not over 50 until delivered 

 to the consumer. 



(d) Producers furnishing milk to creameries which supply only cream or 

 butter to the Richmond market, the milk being separated at the creamery 

 for this purpose, shall not be required to cool their milk on the farm, provided 

 such milk is regularly delivered at the creamery within three hours after 

 milking, but if only one delivey is made at the creamery each day, the milk 

 from the milking not immediately preceding delivery at the creamery shall be 

 cooled to at least 70 F. and kept at or below that temperature until delivered 

 at the creamery. 



The inspectors of the Richmond Health Department shall prohibit the sale 

 of any milk found by them in the city of Richmond at a temperature of 70 F. 

 or over, but they may allow such milk to be used for butter making, provided 

 they are confident that the privilege so granted will not be abused. 



In all cases in which cooling at the farm is required under the above regula- 

 tions, the milk from each cow shall be immediately taken from the stable and 

 cooled by running it over a cooler (or "aerator") of a form approved by the 

 dairy inspector. 



All cooling, straining, and other handling of the milk until it is placed in cans 

 or bottles for delivery shall be conducted in a milk house, which shall be 

 separate from the stable or any living room and which shall not open directly 

 into the stable. The milk house shall have a nonabsorbent floor and smooth, 

 tight side walls and ceiling. It shall be provided with screens at all windows 

 and doors for protection from flies. It shall be free from dust and objectionable 

 odors, and shall be kept clean at all times. 



The presence of as many as 250,000 bacteria per cubic centimeter in milk 

 as it arrives on the Richmond market is hereby declared by the board of health 

 to be evidence of improper methods in the production and handling of the milk, 

 and all producers whose milk is found to contain 250,000 bacteria per cubic 

 centimeter, but less than 500,000, shall be warned that they must locate and 

 correct the existing difficulties. 



82444 S. Doc. 863, 61-3 22 



