MILK a7 
and milk after pasteurization should be placed in sterilized con- 
tainers and delivered to the consumer at a temperature not 
exceeding 50° F, All milk of an unknown origin should be 
placed in Class 3 and subjected to clarification and pasteuriza- 
tion. No cow in any way unfit for the production of milk for 
use by man, as determined upon physical examination by an 
authorized veterinarian, and no cow suffering from a com- 
municable disease should be permitted to remain on any dairy 
farm on which milk of Class 3 is produced, except that cows 
which upon physical examination do not show physical signs of 
tuberculosis may be included in dairy herds supplying milk of 
this class. This milk is to be clarified and pasteurized at cen- 
tral pasteurization plants, which shall be under the personal 
supervision of an officer or officers of the health department. 
These pasteurizing plants may be provided either by private 
enterprise or by the municipality, and should be located within 
the city. 
A further attempt at classification was made in 1911 
by a commission on milk standards appointed by the New 
York Milk Committee. This commission recommended 
that milk be graded in four classes, viz.: Class A, certi- 
fied milk or its equivalent; Class B, inspected milk; Class 
C, pasteurized milk, and Class D, milk not suitable for 
drinking purposes. A year later, however, the commis- 
sion presented a second report’ in which the following 
classification was recommended: 
GRADE A 
Raw Milk.—Milk of this class shall come from cows free 
from disease as determined by tuberculin tests and physical 
examinations by a qualified veterinarian, and shall be produced 
and handled by employees free from disease as determined by 
1 Reprint No. 141 from the Public Health Reports, Aug. 22, 
1913. 
