712 



BACTERIA IN AIR, SOIL, WATER, AND MILK 



REGULATIONS GOVERNING THE GRADES AND DESIGNATION OF MILK 

 The following classifications apply to milk and cream. The regulations regarding 



GRADES OF 

 MILK OR 



CREAM 

 WHICH MAY 

 BE SOLD IN 

 THE CITY OF 

 NEW_YORK 



DEFINITION 



TUBERCULIN 

 TEST AND 

 PHYSICAL 



CONDITION 



BACTERIAL CONTENTS 



GRADE A 



Milk or Cream 

 (Raw) 



Grade A milk or cream (raw) is milk or 

 cream produced and handled in accord- 

 ance with the minimum requirements, 

 rules and regulations as herein set forth. 



1. Only such 

 cows shall be ad- 

 mitted to the 

 herd as have not 

 reacted to a 

 diagnostic injec- 

 tion of tubercu- 

 lin and are in 

 good physical 

 condition. 



2. All cows 

 shall be tested 

 annually with 

 tuberculin and 

 all reacting ani- 

 mals shall be ex- 

 cluded from the 

 herd. 



Grade A milk (Raw) shall not con- 

 tain more than 60,000 bacteria per 

 c.c. and cream more than 300,000 

 bacteria per c.c. when delivered to 

 the consumer or at any time prior to 

 such delivery. 



Milk or Cream 

 (Pasteurized) 



Grade A milk or cream (pasteurized) is 

 milk or cream handled and sold by dealers 

 holding permits therefor from the Board 

 of Health, and produced and handled in 

 accordance with the requirements, rules 

 and regulations as herein set forth. 



No tuberculin 

 test required but 

 cows must be 

 healthy as dis- 

 closed by physi- 

 cal examination 

 made annually. 



Grade A milk (pasteurized) shall 

 not contain more than 30,000 bac- 

 teria per c.c. and Cream (pasteurized) 

 more than 150,000 bacteria per c.c. 

 when delivered to the consumer or at 

 any time after pasteurization and 

 prior to such delivery. 



No milk supply averaging more 

 than 200,000 bacteria per c.c. shall 

 be pasteurized for sale under this 

 designation. 



GRADE B 



Milk or Cream 

 (Pasteurized) 



Grade B milk or cream (pasteurized) is 

 milk or cream produced and handled in 

 accordance with the minimum require- 

 ments, rules and regulations herein set 

 forth and which has been pasteurized in 

 accordance with the requirements and 

 rules and regulations of the Department 

 of Health for pasteurization. 



No tul>erculin 

 test required but 

 cows must be 

 healthy as dis- 

 closed by physi- 

 cal examination 

 made annually. 



No milk under this grade shall 

 contain more than 100,000 bacteria 

 per c.c. and no cream shall contain 

 more than 500,000 bacteria per c.c. 

 when delivered to the consumer or at 

 any time after pasteurization and 

 prior to such delivery. 



No milk supply averaging more 

 than 1,500,000 bacteria per c.c. shall 

 be pasteurized in this city for sale 

 under this designation. 



No milk supply averaging more 

 than 300,000 bacteria per c.c. shall be 

 pasteurized outside of this city for 

 sale under this designation. 



GRADE C 

 Milk or Cream 



(Pasteurized) 

 (For cooking 

 and manu- 

 facturing pur- 

 poses only). 



Grade C milk or cream is milk or cream 

 not conforming to the requirements of 

 any of the subdivisions of Grade A or 

 Grade B and which has been pasteurized 

 according to the requirements and rules 

 and regulations of the Board of Health or 

 boiled for at least two (2) minutes. 



No tuberculin 

 test required but 

 cows must be 

 healthy as dis- 

 closed by physi- 

 cal examination 

 made annually. 



No milk of this grade shall contain 

 more than 300,000 bacteria per c.c. 

 and no cream of this grade shall con- 

 tain more than 1,500,000 bacteria 

 per c.c. after pasteurization. 



NOTE Sour milk, buttermilk, sour cream, kumyss, matzoon. zoolac and similar products shall not be made 

 the process of souring. Sour cream shall not contain a less percentage of fats than that designated for cream. 



No other words than those designated herein shall appear on the label of any container containing milk or cream 



The term " certified " milk is usually defined for each region by a special commission of the County 

 Milk Commission of Kings County, N. Y.: 



CERTIFIED MILK must have every characteristic of pure, clean, fresh, wholesome cow's milk. The 

 or preservatives. Nothing must be added to the milk and nothing taken away. 



CERTIFIED MILK shall not contain less than 4 per cent of butter fat 



1 Table taken from Rules and Regulations of N T . Y. City Department of Health, 1914, applying to 



