40 THE MARKETING OF WHOLE MILK 



to the consumer. It is recommended that dairies from 

 which this supply is obtained score at least 65 on the 

 United States Bureau of Animal Industry score card. 



Grade B 



"4. Milk of this class should come from cows free from 

 disease as determined by physical examinations, of which 

 one each year be by a qualified veterinarian, and should 

 be produced and handled under sanitary conditions, such 

 that the bacterial count at no time exceeds i,coo,ooo per 

 cubic centimeter. All milk of this class should be pas- 

 teurized under official supervision, and the bacterial count 

 should not exceed 50,000 per cubic centimeter when de- 

 livered to the consumer. 



"It is recommended that dairies producing Grade B 

 milk should be scored, and that the health departments 

 or the controlling departments, whatever they may be, 

 strive to bring these sources up as rapidly as possible. 



Grade C 



"5. Milk of this class should come from cows free 

 from disease, as determined by physical examinations, and 

 should include all milk that is produced under conditions 

 such that the bacterial count is in excess of 1,000,000 per 

 cubic centimeter. 



"All milk of this class should be pasteurized, or heated 

 to a higher temperature, and should contain less than 

 50,000 bacteria per cubic centimeter when delivered to the 

 consumer. 



"6. Whenever any large city or community finds it 

 necessary, on account of the length of haul or other pe- 

 culiar conditions, to allow the sale of Grade C milk, its 

 sale should be surrounded by safeguards such as to insure 



