416 FARM ANIMALS 
sumption annually increases, and better methods in pro- 
duction, handling and distribution are constantly being 
devised. Not only should cows be healthy, but the 
milkers should be free from any disease. Milk is a 
sensitive fluid to its surroundings and quickly absorbs 
injurious odors. Hence, sanitary quarters, clean utensils 
and cool storage places are fundamental requisites of 
pure and wholesome milk. 
Fresh milk is readily sbtain- 
able on farms and in vil- 
lages and towns. It must be 
shipped by train to the larger 
citics, and often is 24 to 40 
hours old before consumed. 
Some cities now require 
milk intended for table use 
to be pasteurized before 
being offered for sale. 
14. Grades of milk—For 
commercial purposes several 
grades of milk are now rec- 
ognized. Among these are: 
(1) Certified milk, or milk 
produced under all conditions 
necessary to avoid infection; (2) inspected, or clean, raw, 
milk from healthy cows as determined by the tuberculin 
test and physical examination, the milk being kept at a 
low temperature and restricted as to the number of 
bacteria it contains; (8) pasteurized milk or milk from 
dairies not able to comply with the requirements of cer- 
tified and inspected milk; the cows must show no signs 
of tuberculosis or any other disease; (4) cooking milk, 
or milk not produced under close regulation and not 
CREAM SEPARATOR 
