228 CLEAN MILK 



The Milk. 



:i. The milk must not be adulterated in any way. 



2. It must average 3.6 per cent, of butterfat. 



3. Cooling must begin at once. The temperature of the milkr 

 must be reduced to 50 F. within two hours and kept below that tem- 

 perature until delivered to the consumer. 



4. When delivered to the consumer the milk must not average 

 over 100,000 bacteria per cubic centimeter from May 1st to September 

 30th, and not over 60,000 bacteria per cubic centimeter from October- 

 1st to April 30th. If the Commission's requirements are fulfilled, the 

 bacteria will not be in excess of the number permitted. 



Inspections. 



1. The farms which furnish inspected milk must always be open. 

 to inspection by the Commission. 



2. Samples of milk must be regularly submitted for bacteriologi- 

 cal examination once a month. 



Working Methods and Standards.* 



While the aims and general requirements of the different com- 

 missions are similar, there has been considerable diversity in respect 

 to details, most of them, however, of a nonessential character. 



The original plan outlined the fundamental requirements, and it 

 remained for each commission to develop working methods and stand- 

 ards suitable to its particular locality. 



In any case the commission agrees to certify to milk conforming- 

 to its standards when produced in well-equipped dairies conducted 

 in accordance with prescribed sanitary requirements. 



In order that these facts may be determined, a veterinary surgeon,, 

 a bacteriologist, and a chemist are selected by the commission. 



When a dairyman signifies his willingness to co-operate in the pro- 

 duction of pure milk, the veterinary surgeon visits the farm and in— 



* From Bull. 41. Hygienic Laboratory, 1908, TJ. S. Treasury Dep't. 



