CHAPTER XVII 



ON THE PRODUCTION OF MILK AS FAR AS POSSIBLE FREE FROM 

 CONTAMINATION 



DIFFERENT views are taken as to the desirability of using milk in 

 the raw condition as a food for infants. Whatever view, however, 

 be taken upon this subject there can be no difference of opinion 

 as to the desirability of obtaining milk for infants in as pure a 

 condition as is possible. 



Of recent years, investigations which have been carried out both 

 by hygienists and by agriculturists have shown the methods which 

 it is desirable to adopt in order to secure a good milk supply for 

 infants. The way was largely shown by the American Medical 

 Milk Commissions, which commenced their work some thirty 

 years ago. It is not possible in this work to enter into a detailed 

 account of the work of these commissions, but a few notes may be 

 made. 



Primarily these commissions set out to provide milk known as 

 ' certified ' milk, that is, it was certified by the commission as being 

 of a prescribed standard. Certain conditions were formulated by 

 the commissions which had to be complied with by any farmer, 

 who was desirous of putting on sale milk of a quality which could 

 be certified. 



The main conditions required are comprised in a bacterial 

 standard of not more than 10,000 per c.c. when delivered to the 

 consumer, the milk to be obtained from tuberculin-tested cows, 

 with due precautions in regard to the possible infection of the milk 

 either by disease in the cows or in the employees on the farm. 

 The premises were subjected to frequent inspection by officers 

 employed by the commissions, and the milk was examined not less 

 often than once a week for^ bacteria content and for chemical 

 composition. 



The chemical standards which are required by the commissioners 

 vary slightly in the different districts of the United States. The 

 fat content required varies fom 3-5 to 4-5 per cent., the most usual 

 figure for the non-fatty solids being 8-5 per cent. The production 

 of a milk of the bacterial standard required in ' certified ' milk 



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