MILK AS A MARKET COMMODITY 39 



tary Code ^ and were based on the recommendations of 

 Dr. C. E. North and others as given in the following re- 

 port of a Committee on Milk Standards of the American 

 Public Health Association.^ 



The committee reports as follows: 



"i. Resolved that 'all milk should be classified by di- 

 viding it into three grades which shall be designated by 

 the letters of the alphabet.' The requirements for the 

 three grades should be as follows: 



Grade A 



"2. Raw Milk. — Milk of this class should come froQi 

 cows free from disease as determined by tuberculin tests 

 and physical examinations by a qualified veterinarian, 

 and should be produced and handled by employees free 

 from disease as determined by medical inspection of a qual- 

 ified physician, under sanitary conditions, such that the 

 bacterial count does not exceed 10,000 per cubit centi- 

 meter at the time of delivery to the consumer. It is rec- 

 ommended that dairies from which this supply is obtained 

 score at least 80 on the United States Bureau of Animal 

 Industry score card. 



"3. Pasteurized Milk. — Milk of this class should come 

 from cows free from disease as determined by physical ex- 

 aminations by a qualified veterinarian, and be produced 

 and handled under sanitary conditions, such that the bac- 

 terial count at no time exceeds 200,000 per cubic centi- 

 meter. All milk of this class should be pasteurized under 

 official supervision, and the bacterial count should not 

 exceed 10,000 per cubic centimeter at the time of delivery 



' Sanitary Code established by the Public Health Council — Albany. See Ap- 

 pendix A. 



* American Journal of Public Health, Vol. 8 (1918), p. 328. 



