MILK 49 
GRADE C 
Milk of this class shall come from cows free from disease 
as determined by physical examinations and shall include all 
milk that is preduced under conditions such that the bacterial 
count is in excess of 1,000,000 per cubic centimetre. 
All milk of this class shall be pasteurized, or heated to a 
higher temperature, and shall contain less than 50,000 bacteria 
per cubic centimetre when delivered to the consumer. 
Whenever any large city or community finds it necessary, 
on account of the length of haul or other peculiar conditions, 
to allow the sale of Grade C milk, its sale shall be surrounded 
by safeguards such as to insure the restriction of its use to 
cooking and manufacturing purposes. 
In 1917 the commission published a third report’ in 
which the above-mentioned grades were again recom- 
mended with the same specifications for each grade ex- 
cept that the bacterial limit for Grade A, raw milk, was 
reduced from 100,000 to 10,000 bacteria per c.c. This 
is an extremely low bacterial limit for market milk to 
be used for general purposes and it is very doubtful if 
it can be adopted by any community without consider- 
ably reducing the supply of raw milk and increasing its 
cost to the consumer. Certified milk meets the demand 
for a milk of low bacterial content for special purposes, 
such as infant feeding, etc. 
1 Public Health Reports, Vol. 32, No. 7, Feb. 16, 1917. 
