THE CONTROL OF MILK-SUPPLIES 565 



Number of cities Number of cities not 



included in answering. Presum- 



Item. Per cent, agree. analysis. ably no requirements. 



Milk standards: 



Water 27 9 8 



Total solids 27 9 8 



Solids not fat 57 8 9 



Butter-fat 20 14 3 



Temperature of milk 42 14 3 



Bacteria standard 20 12 5 



Pasteurization: 



Temperature (heating) 75 8 9 



Time of holding 40 8 9 



Air space per cow 24 7 10 



Light per cow 789 



Ventilation 25 8 9 



Milk house required 100 9 8 



Floors of cow stables 41 9 8 



Cow beds 1 4 13 



Washing facilities for milkers 100 7 10 



Manure; distance from barn 36 6 11 



Jordan also reports discrepancies in milk regulations of dif- 

 ferent municipalities, and draws attention to the crude wording 

 of some of them. The author states as his opinion that "the / 

 problems of sanitary administration in a large city are of quite a 

 different nature from those in small towns or thinly populated 

 districts, and it is certain that general state regulations applying 

 to the latter group will often not fit the needs of the former." 



Melvin and Alsberg have recognized the necessity of uniform 

 legislation, and have worked out a model ordinance in such elastic 

 shape that it may serve as a guide for the enactment of local 

 legislation. This is an important contribution, and a copy of 

 this model ordinance follows: This ordinance, according to the 

 authors, covers (1) Fraud, (2) disease, (3) cleanliness in the 

 production and handling of milk. It is reasonable and does not 

 work hardship on the dairy industry, as such a law would never 

 be successful. 



FORM OF ORDINANCE. AN ORDINANCE TO REGULATE THE 

 PRODUCTION AND SALE OF MILK AND CREAM, AND FOR 

 OTHER PURPOSES 



Be it ordained by the of the city of , That for the purpose 



and within the meaning of this ordinance, (a) "milk" is the lacteal secretion 

 obtained from the complete milking of cows; (6) "skimmed milk" is milk from 

 which substantially all the milk-fat has been removed; (c) "certified milk" is 

 milk produced and handled in conformity with the "Methods and Standards for 

 the Production and Distribution of Certified Milk," adopted by the American 

 Association of Medical Milk Commissions May 1, 1912, and amendments 

 thereto, in effect at the time of production, and certified to by a milk com- 

 mission constituted in compliance therewith; (d) "grade A milk" is milk pro- 

 duced from healthy cows, as determined by the tuberculin test and physical 

 examination within not exceeding one year previously by a qualified veteri- 

 narian, from dairies that score not less than on the dairy-farm score 

 card in current use at the time by the United States Department of Agri- 

 culture, which milk shall not, at any time, contain more than bac- 

 teria per cubic centimeter; (e) "grade B milk" is milk produced from healthy 

 cows, as determined by physical examination within not exceeding one year 



