CERTIFIED MILK 65 



But the value of this milk, for the feeding of infants and 

 others whose digestive systems are not strong, is generally 

 recognized. 



The greatest and probably the only objection to the use 

 of certified milk is its greater cost, but this disadvantage 

 is offset by the following advantages: 



1. Certified milk is free from pathogenic organisms. 



2. It is low in total bacteria and especially so in un- 



desirable species. 



3. The physical and chemical properties of the milk 



are uniform from day to day. 



4. Cleanliness and cold are the only preservatives 



used. 



5. It is a safe food for any one. 



Production of Certified Milk. — A model dairy farm 

 for the production of certified milk is equipped with a 

 well lighted, well ventilated, tight barn, having few beams 

 and braces to catch dust, a cement floor, mangers, and 

 plastered walls, so that the whole place may be cleaned 

 easily and quickly each day. 



All cows are annually tested for tuberculosis, and any 

 cow showing any indications of disease or abnormality of 

 any kind is isolated and her milk rejected. The cows 

 are daily curried or brushed, or cleaned with a vacuum 

 cleaner; the hair on flank and udder is clipped short; 

 and the greatest care taken to have the animal perfectly 

 clean. Before milking, all cows are made to stand on 

 their feet, and a chain is run under their necks along the 

 stanchiong to prevent them from lying down again before 

 being milked; then the udder and flank are washed with 

 clean warm water. 



No cleaning, brushing or disturbing of bedding and hay 



