MILK AS A MARKET COMMODITY 39 



tary Code * and were based on the recommendations of 

 Dr. C. E. North and others as given in the following re- 

 port of a Committee on Milk Standards of the American 

 Public Health Association. 2 



The committee reports as follows: 



"i. Resolved that 'all milk should be classified by di- 

 viding it into three grades which shall be designated by 

 the letters of the alphabet/ The requirements for the 

 three grades should be as follows: 



GRADE A 



"2. Raw Milk. Milk of this class should come from 

 cows free from disease as determined by tuberculin tests 

 and physical examinations by a qualified veterinarian, 

 and should be produced and handled by employees free 

 from disease as determined by medical inspection of a qual- 

 ified physician, under sanitary conditions, such that the 

 bacterial count does not exceed 10,000 per cubit centi- 

 meter at the time of delivery to the consumer. It is rec- 

 ommended that dairies from which this supply is obtained 

 score at least 80 on the United States Bureau of Animal 

 Industry score card. 



"3. Pasteurized Milk. Milk of this class should come 

 from cows free from disease as determined by physical ex- 

 aminations by a qualified veterinarian, and be produced 

 and handled under sanitary conditions, such that the bac- 

 terial count at no time exceeds 200,000 per cubic centi- 

 meter. All milk of this class should be pasteurized under 

 official supervision, and the bacterial count should not 

 exceed 10,000 per cubic centimeter at the time of delivery 



1 Sanitary Co.de established by the Public Health Council Albany. See Ap- 

 pendix A. 



2 American Journal of Public Health, Vol. 8 (1918), p. 228. 



