CERTIFIED MILK 



495 



name. Such certification savors of deception and, as respects 

 the milk itself, is a misbranding and falsification. The work of 

 such a commission is a detriment to the cause of certified milk 

 and reflects upon the reputation and diminishes the influence 

 of the American Association of Medical Milk Commissions, A 

 few such commissions have, unfortunately, gained admission to 

 our Association. No chain is stronger than its weakest link, and 



49. IDENTIFICATION OF COWS. 

 Bicb aniroali in the certified herdt is 

 meed with ■ number for permanent 

 identifintion 



50. HESD-BOOK KECORD. Etch 

 cow in the herd is regiiter«d in * 

 herd book, Ib accurately kept ai to 

 entrance and departure and tuberculin 

 teiting. 



51. CaP7 of this record is kept by 

 the veteruurian of the ConuniaBion, 

 who la made responaible for its ac- 

 curacy 



52. DATES OF TUBERCULIN 

 TESTS. Dates of the tuberculin teals 

 arc arronxed bv the medical wuk 

 CDnunlaaloni sad the results st« re- 

 corded by the veterinarian 



53. ReialU of all tnbetcultn' teats 

 kept on file by the medical commisaion 



54. The American Aaaociation ol 

 Medical Milk Commlaslona receives 

 CDpiei of all annual, aemi-armual snd 

 MMr officisl tuberculin teats made— > 



S5.S6. DISPOSITION OP COWS 

 SICK WITH DISEASES QTHER 

 THAir TUBERCULOSIS. Cows 

 hivlnf any disease which msy be A 

 menace to the herd are removed to s 

 lepartte ooanntine buOdinK. TheaUlk 

 from inch cows Is not used, nor the 

 cows restored until pcrmiaalonls K^ven 

 by the vctcrinaiy inspector 



57. EMACIATED COWS. Cows 

 emsclBted from any cause that may 

 cndanscT the rnUk are removed from 

 the herd , . 



Bacteriological Standards. 



SI. BACTERIAL COUNTS. The 

 rnUk contains less than 10,000 bacteria 

 per cubic centimeter when delivered.-. 



SO. Bacterial counts are made at 

 leait once a week 



SO, 61. COLLECTION OF SAM- 

 PLES. Samples to be examined are 

 obtained from milk as offered for sale 

 snd sre taken by s representative of 

 the milk commiasion 



a-». INTERVAL BETWEEN 

 MILKING AND PLATING. The 

 btervsia between milking and plating 

 the samples are less than 40 hours 



S7,68. DETERMINATION OF 

 TASTE AND ODOR OP HILK. 

 Taate and odor of the milk Is deter- 

 mined by bacteriologist 



Fig. 198 continued. 



any commission which weakens the strength of this national chain 

 should not be tolerated as a factor in the government or legisla- 

 tion of the Association." 



A score card has been worked out for the guidance of medical 

 milk commissions by the American Association. A copy of this 

 card is given on pages 492-495. 



The work of medical milk commissions has had a most bene- 



