MILK INSPECTION. 231 



"No Dairy Date 



Distributer Collected by 



Sealing Date of milking 



Hour collected Cultures made Temperature when examined 



°F. 



General condition: Color Odor Taste , 



Separation of cream Macroscopic sediment 



Bacteriological examination: Media 



Temperature Dilution 



Bacteria per c. c Average 



Pathogenic bacteria 



Microscopic examination, blood, pus, tubercle bacilli, etc 



The examination recorded above, made at the request of The Milk Com- 

 mission of the city of Cleveland, shows a < -™ 1 } reaching the chemical standard 

 standard adopted by the commission. 



(Signed) , Bacteriologist. 



[The foregoing card is printed on light blue paper.] 

 It is generally believed that the bacteriological examination should 

 he repeated once a week, the chemical examination once a month, 

 and the veterinary inspection once a month — the tuberculin test to 

 be used on every new cow added to the herd and reapplied at least 

 once or twice a year. 



Inquiry is also made, usually by a member of the commission, 

 regarding the health of employees, and in addition, the dairyman is 

 in certain instances required to render a regular report regarding the 

 presence or absence of communicable diseases among the dairy per- 

 sonnel. The following form is used at Cleveland, Ohio, for this 

 purpose : 



For the information of The Milk Commission, I hereby answer the follow- 

 ing questions for the week ending ,19 . 



I. Are any of the men handling milk at your farm ill with any communicable 

 disease? 



II. Is there any communicable disease in the families with which they are 

 connected? 



III. Have any been in contact with any communicable disease and then ex- 

 cluded from the milking place ? 



IV. Shipments of certified milk and cream in past week: 



(a) Quarts of certified milk (b) Pints of certified cream 



(c) Bottles of certified milk (d) Bottles of certified cream 



"V. How many unbroken boxes of caps have you? 



(Signed) '. 



