THE CONTROL OF MILK-STJPPLIES 545 



effective only in reference to general supplies, not to individual 

 cases. Inspection of milk-supplies assumes special importance 

 when it is considered that the bulk of the population cannot 

 afford certified milk. Babies of the poor must be fed with a 

 cheaper milk, and there should be available a low-priced milk of 

 reUable quality. Some dealers are now carrying different qualities 

 of milk, namely, certified, inspected, and pasteurized milks. 

 Inspected milk is obtained from herds free from tuberculosis as 

 determined by the tuberculin test. It is produced under condi- 

 tions of cleanliness which guarantee a maximum bacterial count 

 of 100,000 per cubic centimeter during the summer months and 

 50,000 to 60,000 in the winter months. This milk is sold at an 

 advance of about 2 cents per quart over the price of pasteurized 

 milk. Inspected milk is sold to those who prefer raw milk to 

 pastem'ized milk. However, it offers no safeguard against the 

 germs of typhoid fever, dysentery, diphtheria, scarlet fever, etc., 

 other than additional cleanliness and the protective influence of 

 limited inspection. 



To give consumers a choice of different grades of milk is a 

 policy which aids in showing the public that milk may differ in 

 quality. This has been amply demonstrated in New York, where 

 the different grades of milk have been sharply defined by the 

 Board of Health. The regulations in force in New York City 

 are concise and in many respects worthy of imitation. A copy of 

 them is given here: 



REGULATIONS OF THE DEPARTMENT OF HEALTH OF THE 

 CITY OF NEW YORK RELATIVE TO THE GRADING OF MILK 

 AND CREAM 



Section 156. Milk and Cream; Grades and Designations. — AU milk or 

 cream held, kept, offered for sale, sold, or delivered in the City of New York 

 shall be so held, kept, offered for sale, sold or delivered in accordance with 

 the Regulations of the Board of Health and under any of the following grades 

 or designations and not otherwise : 



"Grade A: For Infants and Children." 



1. Milk or cream (raw). 



2. Milk or cream (pasteurized). 

 "Grade B: For Adults." 



1. Milk or cream (pasteurized). 

 "Grade C: For Cooking and Manufacturing Purposes Only." 



1. Milk or cream not conforming to the requirements of any of 



the subdivisions of Grade A or Grade B, and which has 

 been pasteurized according to the Regulations of the Board 

 of Health or boiled for at least two (2) minutes. 



2. Condensed skimmed milk. 



The provisions of this section shall apply to milk or cream used for the 

 purpose of producing or used in preparation of sour milk, buttermilk, homo- 

 genized milk, milk curds, sour cream, Smeteny, Kumyss, Matzoon, Zoolak, 

 and other similar products or preparations, provided that any such product 

 or preparation be held, kept, offered for sale, sold, or delivered in the City of 

 New York. 



35 



