DEVELOPMENT OF CITY MILK SUPPLY PROBLEMS 53 
records of all tuberculin tests and medical examinations must be 
promptly filed with the Health Officer. Cows must not be ad- 
mitted to the herd until after they have passed the physical ex- 
amination and tuberculin test. Tuberculin tests of the herd 
must be repeated annually and wherever any animals re-act 
they must be promptly removed from the herd and in such cases 
the tuberculin test be repeated within an interval of- six (6) 
months. 
Cleanliness: As indicated bv a sediment test showing not 
more than 3 milligrams per pint. The amount of sediment to be 
determined by comparison with a scale formed by passing 
through a cotton filter, milk in which the designated amount of 
powdered carbon has been suspended. 
Keeping Qualities: Sufficient to remain sweet and in a satis- 
factory condition for 24 hours at 60 degrees Fahrenheit, as de- 
livered to the consumer, 
COOKING MILK 
Cooking milk as used in this ordinance is defined as milk 
having the following qualities: 
Food Value: Butter fat content at least 2 percent. A higher 
butter fat content may be stated upon the container. When so 
stated it must be as indicated upon the container. (A reason- 
able variation or tolerance from the statement on the container 
will be permitted, provided the fat content ig at least 3 per cent.) 
Cleanliness: As indicated by a sediment test of not more than 
6 milligrams to the pint. The content to be determined by a 
comparison with a scale formed by passing through a cotton 
filter, milk in which the designated amount of powdered carbon 
has been suspended. 
Keeping Qualities: Sufficient to remain sweet and in a satis- 
factory condition for twenty-four (24) hours at 60 degrees 
Fahrenheit, as delivered to the consumer. 
This ordinance is not suggested as a model but rather as 
an illustration of the adaptation of milk grading to a city 
where the authorities are desirous of indicating the safe milk 
upon the general market and at the same time are unwilling 
to require that all the milk be made safe. 
Today city milk supplies utilize approximately one-half of 
the milk produced in the United States. The problems con- 
nected with city milk include a large part of those con- 
nected with the dairy and its products. 
