19O9 MILK COMMISSION. 19 



5,000 in winter 0:1 delivery to the consumer; third, to be free from pus, blood, 

 disease-producing germs, preservatives or other foreign matter, and not to have 

 been heated in any way or frozen; it shall contain at least 12 per cent, of total 

 solids, of which from 3 1-2 to 4 1-2 must be butter fat; it must be cooled to a 

 temperature of 45 degrees within one-half hour after milking, and shall be kept at a 

 temperature not higher than 45 degrees until delivered to the consumer. 



" Pasteurized milk is milk which has been subjected in a closed vessel to a tem- 

 perature of 150 degrees. F. for twenty minutes or 140 to 145 degrees for thirty min- 

 utes' and immediately thereafter refrigerated to at least 45 degrees and kept at that 

 temperature until delivered to the consumer." 



To attain the conditions of certified milk, very scrupulous care is necessary 

 and this means considerable extra labor. Then the cost of the tuberculin testing 

 must be borne by the dairyman. To see that those conditions are observed, a doc- 

 tor visits 1 the dairy once a month. In view of the heavy extra expense, the price 

 of the milk has to be materially advanced, and certified milk in Ontario sells for 

 fifteen cents a quart. While it is a great advantage that certified milk should be 

 available to those who can afford it and a very large number can afford it for 

 infant feeding and invalids at least still it will probably never constitute any 

 large percentage of the general milk supply. A mistake is sometimes made by 

 taking it for granted that because a firm produces certified milk, therefore all 

 the milk sold by the firm is produced under the same conditions. The difference 

 in the price in itself ought to prevent any misapprehension on this point. 



The Canadian Medical Milk Commission are now organizing local Commis- 

 sions in every city in Canada. In Ontario thus far Commissions have been 

 formed in Toronto, Ottawa and Hamilton. 



The Toronto body, known as the Milk Commission of the Academy of Medi- 

 cine, was organized in October, 1908, with the following members: Dr. Henry T. 

 Machell, Chairman; Dr. W. L. T. Addison, Dr. John A. Amyot, Dr. Allen Baines, 

 Dr. C. J. 0. Hastings, Dr. Alex. McPhedran. They have a bacteriologist and 

 chemist and veterinarian and the laboratory of the Provincial Board of Health 

 has been placed at their disposal, hence no charge is made for bacteriological tests. 

 The cost of the veterinarian, printing and other incidental expenses are paid by 

 the dairymen. The first certificate was 1 issued to Price & Sons in February, 1909, 

 but since that time the production of certified milk has been undertaken and car- 

 ried on by the Manor Farm Dairy, and the Dentonia Farm Dairy, controlled by the 

 City Dairy Company. At each the milkers wear white suits and the milk is re- 

 moved from the stable as soon as drawn from the cows. One of the secrets of the 

 low bacteria count is the fact that the milk is chilled and bottled within five or ten 

 minutes after being drawn. A certificate is issued each month. Certificates are now 

 also being issued for milk pasteurized in accordance with the standard set forth 

 above. Another condition imposed is that all the cans must be sterilized in the 

 city and sealed before being shipped to the farm and again sealed on the return, 

 to prevent any contamination in transit. In both cases it is of course entirely a 

 matter of voluntary arrangement between the Commission and the company. 



To your Commission, Dr. Hastings, Chairman of the Dominion Commission, 

 voiced the views of the Commission as follows: 



"The consensus of opinion of the most eminent authorities on the continent 

 of America is that pasteurization such as we recommend 'will destroy all disease- 

 producing germs and does not interfere with the digestibility or food value of the 

 milk. From our investigations we can fully endorse this statement and recom- 



