64 DAIRY TECHNOLOGY 



The names of the dealers, with their addresses, are printed 

 on cards, and enclosed with the monthly bulletin of the 

 medical society, which is sent to about 1700 physicians. 

 For this one dollar is charged each month. 



Details of the Workings of Various Commissions. — The 



maximum number of bacteria per cubic centimeter allowed 

 in certified milk is, in the majority of cases, 10,000; how- 

 ever, this factor varies with different commissions from 

 5000 to 25,000 in winter and from 10,000 to 50,000 in 

 summer. 



The per cent of fat in the certified milk may vary from 

 3.25 to 5.5. Some commissions require the approximate 

 per cent of fat to be stated on the bottle. Only about 

 one-half the commissions have a standard for solids not 

 fat, and in these cases it varies from 8 per cent to 9.3 per 

 cent. 



All the commissions report little or no difficulty in keep- 

 ing the milk up to the standard. 



The number of quarts of milk handled daily under cer- 

 tification of one commission varies from 120 to 9373. 

 The price for which this product is sold is from one to 

 twelve cents per quart higher than the price paid for 

 general market milk. 



New commissions are constantly being organized, and 

 there is a steadily increasing demand for certified milk, 

 but there is some scarcity of dairymen competent and 

 willing to undertake the task of producing milk of such 

 high grade. The price received for the product hardly 

 pays for the great expense and care necessary to keep up 

 to standard. 



Use of Certified Milk. — Certified milk will probably 

 never displace the common market milk because it is of 

 higher grade than is necessary for general consumption. 



