274 CLEAN MILK PRODUCTION AND HANDLING 



somewhat expensive and crude after all. Shipping cans made 

 '.'.'ith do'ul)]e Avails are also on the market, but, being valuable, 

 are liable to be lost. This naturally discourages the shipper 

 who endeavors to do especially good work. Where possible it is 

 highly desirable that the company purchasing the milk or the 

 farmers in some co-operative arrangement provide a cold wait- 

 ing room for the milk at the station and then that the trans- 

 portation company provide well iced cars for the milk during 

 transit. Only by proAriding these final arrangements can the 

 efficient work done earlier in the process be supported and 

 sound milk be delivered to the receiving companies in the cities. 



The New York Classes of Milk.— The city of ISTew York 

 established three grades of milk, as follows : 



Grad.e " A " — For Infants and Children. — 1. Baw. — Re- 

 quirements. — Cows to be tuberculin tested and physically ex- 

 amined. Milk not to contain more than 60,000 bacteria per 

 c.c. when delivered (Fig. 90). Dairies to score not less than 

 75, 25 on equipment and 50 on method. Delivered within 36 

 hours. Bottled. Labeled " Grade A Eaw." 



2. Pasteurized. — Cows physically examined.— Milk not to 

 contain more than 30,000 bacteria per c.c. when delivered; not 

 mor« than 200,000 before pasteurized. Pasteurization to be 

 done at 142 to 145 degrees Fahrenheit for 30 minutes. Dairies 

 to score not less than 68 per cent, 25 on equipment and 43 

 on method. Delivered 36 hours from production. Bottled. 

 Labeled " Grade A Pasteurized." 



Grade " B" for Adults. — 1. Cows to be physically exam- 

 ined. — E'ot more than 1,500,000 bacteria per c.c. when pas- 

 teurized, nor more than 100,000 bacteria per c.c. when deliv- 

 ered. Pasteurized at 142 to 145 degrees — 30 minutes. Dairies 

 to score not less than 55 per cent, 20 on equipment and 35 

 on method. Delivered before 36 hours old (cream may be 

 72 hours old). May be delivered in bottles, or cans, labeled 

 " Grade B Pasteurized." 



Grade " C " — For Cooking and Manufacturing. — 1. Cows 

 physically examined. — Bacteria not more than 1,500,000 per 



