PHILADELPHIA MILK COMMISSION 497 



members shall be appointed yearly by the president as soon as 

 possible after his election. The Commission shall elect a chairman 

 and a secretary from their number. 



4. No statement for publication or information to any dairy- 

 man shall be given by or in the name of any individual member, 

 but only after consideration by the Commission and in the name 

 of " The Milk Commission of the Philadelphia Pediatric Society." 



5. The Commission will hold itself in readiness to examine milk 

 from dairies desiring this examination, and to certify to the good 

 quality of milk which comes up to the standards fixed by it It is 

 understood that only the milk of dairies, and not that of milkmen 

 who merely serve milk bought by them, will be examined by the 

 Commission. 



6. The method of examination and certification to which the 

 dairyman or his agent shall agree to submit shall be as follows : — 



7. The Commission shall select a bacteriologist, a chemist, and a 

 veterinary inspector. The bacteriologist shall procure a specimen 

 of milk from the dairy, or, preferably, from delivery waggons, at 

 intervals to be arranged between the Commission and the dairy, 

 but in no case at a longer interval than one month. The exact 

 time of the procuring shall be without previous notice to the 

 dairy. He shall test this milk for the number and nature of 

 bacteria present in it, to the extent which the needs of safe milk 

 demand. He shall also make a microscopic examination of the milk 

 for pus cells. Milk free from pus and injurious germs and having 

 not more than 10,000 germs of any kind to the cubic centimetre 

 shall be considered to be up to the required standard of purity. 



8. The chemist shall in a similar manner procure and examine 

 the milk for the percentages of proteids, fat, sugar, mineral matter, 

 and water present. He shall also test its chemical reaction and 

 specific gravity, and shall examine it for the presence of foreign 

 colouring or other matters or chemicals added as preservatives. 

 Standard milk shall range from 1029 to 1034 specific gravity, be 

 neutral or very faintly acid in reaction, contain not less than from 

 3-5 per cent, to 4-5 per cent, proteid ; from 4 to 5 per cent, sugar, 

 and not less than 35 to 4-5 per cent, fat, and shall be free from all 

 contaminating foreign matter, and from all addition of chemical 

 substances or colouring matters. Richness of cream in fat shall be 

 specified and shall vary not more than i per cent above or below 

 the figure named in selling. Neither milk nor cream shall have 

 been subjected to heat before the examination has been made, nor 

 at any time, unless so announced to the consumer. 



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