CERTIFIED MILK 185 
The cows, milkers and premises are regularly inspected, 
and the milk is regularly subjected to chemical and bac- 
teriological tests. The number of bacteria permitted by 
different commissions varies from 10,000 to 30,000 per 
cubic centimeter of milk; and the fat content ranges from 
about 3.5 to 4.5 per cent. 
The milk bottles are sealed preferably with metallic 
caps bearing the date of bottling and the name of the 
commission. Delivery should be made within twenty- 
four hours after the milk is drawn and its temperature 
during this time should not exceed 45° F. 
In the dairy house arrangements must be such as to 
reduce contamination to a minimum. A receiving can 
placed in an ante-room is used by the milkers to empty 
their pails, and from this the milk is conducted into the 
milk room. A sterilizer with doors at both ends is pre- 
ferably placed between the milk room and the wash room, 
so as to enable the milkers to get their pails without enter- 
ing the milk room and, at the same time, to allow the 
sterilized bottles to be removed without entering the wash 
room. For details, see appendix. 
Profits. Obviously it costs more to produce certified 
than average market milk, but the additional cost is less, 
as a rule, than the increased price realized. Certified 
dairies that have failed to make money have almost in- 
variably invested more money in buildings and equipment 
than was actually necessary. It has been shown that this 
class of milk may be successfully produced in quite ordi- 
nary buildings and with moderately cheap equipment. 
What is of greatest importance is extreme cleanliness, 
which is achieved mainly through intelligent care and 
management of every detail of the work from start to 
finish, 
