48 DAIRY TECHNOLOGY 



It is evident from these figures tliat there is still room 

 for improvement. However, although the object of city 

 milk inspection is to improve the general sanitary con- 

 dition of the milk supply, this general inspection does not 

 aim, nor is it in itself sufficiently thorough, to insure a 

 product absolutely pure and sanitary and safe for invalid 

 or infant feeding. The good will and cooperation between 

 health officers and dairymen for the mutual good of all is 

 essential. 



Classes of Milk. — The general milk supply of many 

 cities is divided into classes according to certain standards, 

 such as the degree of sanitation observed in the production 

 and handling of the milk, the treatment of milk before 

 delivering (pasteurization), or the amount of supervision 

 by health authorities. 



All milk in New York City must be sold under the follow- 

 ing grades or designations in accordance with the regula- 

 tions adopted by the Board of Health: 



Milk. — This term shall be applied to cows' milk which 

 conforms to the requirements of the Sanitary Code and 

 which does not meet the requirements of milk sold under 

 other grades or designations herein provided for. 



Selected Milk. — The minimum requirements are as 

 follows : 



1. Only such cows shall be admitted to the herd as 

 are free from all diseases of the udder, and from clinically 

 manifest tuberculosis. 



2. That all the cows be examined clinically each year 

 by a veterinarian of the Department of Health; all cows 

 with any disease of the udder, or with clinically manifest 

 tuberculosis, to be excluded from the herd and farm. It 

 shall be unlawful to sell or use the milk from such cows 

 for food purposes. 



3. That the milk shall never contain more than 60,000 



