﻿2 BULLETIN 1, U. S. DEPARTMENT OP AGRICULTURE. 



milk were given with the utmost detail. It was recommended that a 

 milk commission be formed by physicians who should certify to the 

 milk over their names provided the requirements were fulfilled. This 

 plan was indorsed by the Practitioners' Club, and a search was begun 

 for a dairy with equipment suited to such rigid regulations. A dairy 

 was found which had already set such a high standard that the 

 methods used could readily be accommodated to the requirements of 

 the medical commission. 



Having secured a dairyman who was ready to bind himself by con- 

 tract to conduct his dairy in accordance with the requirements, physi- 

 cians from Newark, Orange, and Montclair were chosen to make up 

 the first milk commission, which was organized April 13, 1893, and 

 the production of what is known as " certified milk " was begun. 

 This commission was named " The Medical Milk Commission of Essex 

 County, New Jersey." Since this was organized about 65 others have 

 been or are now being formed in various cities on a similar plan. A 

 description of the first will therefore serve to give a general idea of 

 milk commissions and their work. 



OBJECTS OF THE COMMISSION. 



The objects and requirements of the commission were stated as 

 follows : 



The objects of this commission are to establish correct clinical standards of 

 purity for cow's milk ; to become responsible for a periodical inspection of the 

 dairies under its patronage; provide for chemical and bacteriological examina- 

 tions of the product, and the frequent scrutiny of the stock by competent vet- 

 erinarians ; to promote only professional and public interests. 



The following are three general requirements or standards for the milk : 

 (1) An absence of large numbers of microorganisms, and the entire freedom 

 of the milk from pathogenic varieties; (2) unvarying resistance to early fer- 

 mentative changes in the milk, so that it may be kept under ordinary condi- 

 tions without extraordinary care; (3) a constant nutritive value of known 

 chemical composition, and a uniform relation between the percentage of fats, 

 proteids, and carbohydrates. 



THREEFOLD EXAMINATION BY EXPERTS. 



A chemist and a bacteriologist examine samples of the milk, which 

 they obtain themselves, twice each month, and report their findings 

 to the commission. A veterinarian examines the cows twice a month 

 and makes report. Representatives of the commission in person 

 make a monthly inspection of the dairy and report to the others. 



The veterinarian must show the milch cows to be in perfect health. 

 The chemist must show the milk to contain the required amount of 

 solids and to be free from all foreign matter. The bacteriologist must 

 show the absence of all disease-producing bacteria and a minimum 

 of bacteria of all sorts. Only in case all these reports are satisfactory 

 does the commission certifv to the milk. 



