38 THE STORY OF MILK 



be insisted upon, and milk which nevertheless contains 

 a large number of bacteria can be made safe by pas- 

 teurization. 



The Sanitary Code. — The regulation of the produc- 

 tion and delivery of milk in cities and towns as well 

 as at creameries and cheese factories, the '^Sanitary 

 Code" established by state and municipal health au- 

 thorities, has been very effective in improving the 

 quality of the supply. So enormous have been the 

 improvements in caring for and handling the products 

 by the large establishments engaged in the delivery of 

 milk as to make the increase in cost seem trifling com- 

 pared with the great benefit to the public health se- 

 cured by these agencies. 



New York State Milk Grading. — The New York 

 State Board of Health prescribes a grading for milk 

 offered for sale, the most important features of which 

 are as follows : 



Certified. — Must be produced under specially sanitary 

 conditions approved by a county medical commission. 



Grade A Raw. — Cows must be tuberculin tested and 

 milk must not contain over 60,000 bacteria per cubic 

 centimeter. 



Grade A Pasteurized. — Cows must be subjected to 

 physical examination and milk must not contain more 

 than 200,000 bacteria before, nor more than 30,000 

 after pasteurization. 



Other grades permitted under the rules, all subject 

 to inspection and approval of the authorities, are: 



Grade B Raw. 



Grade B Pasteurized. 



Grade C Raiv. 



Grade C Pasteurized. 



