GRADES OF MILK ool 
No attention is given to the “ invisible dirt’? which may be present. 
The sediment test of Weld (1907) detects only one kind of dirt—the 
insoluble or visible. It does not show the amount of invisible dirt or 
insoluble foreign matter, such as urine; this must be regarded as filth 
in the same way as other matter. Special mention is made of the 
“extreme sensitiveness of the public in this matter.” It is open to 
question whether the public is sensitive to dirt in milk or any other food 
product. If it was so the filthy establishments where food is on sale 
would not be open for business very long. The absence of dirt in milk 
may not indicate that the milk has been produced under favorable 
conditions. That no dirt is visible, does not indicate a safe milk. This 
question, doubtless, needs more consideration from all standpoints. 
Grades of Milk. The commission believes that all milk should be 
classified by dividing it into three grades, which shall be designated by 
the letters of the alphabet. It is the sense of the commission that the 
essential part is the lettering and that all other words on the label are 
explanatory. In addition to the letters of the alphabet used on caps or 
labels, the use of other terms may be permitted so long as such terms 
are not the cause of deception. Caps and labels shall state whether 
milk is raw or pasteurized. The letter designating the grade to which the 
milk belongs shall be conspicuously displayed on the caps of bottles or 
the labels of cans. 
The requirements for the three grades shall be as follows: 
Grape A. Raw Milk. Milk of this class shall come from cows free from 
disease as determined by tuberculin tests and physical examinations by a qual- 
ified veterinarian, and shall be produced and handled by employees free from 
disease as determined by medical inspection of a qualified physician, under 
sanitary conditions, such that the bacterial count shall not exceed 10,000 per 
cubic centimeter at the time of delivery to the consumer. It is recommended 
that dairies from which this supply is obtained shall score at least eighty on 
the United States Bureau of Animal Industry score card. 
Pasteurized Milk. Milk of this class shall come from cows free from dis- 
ease as determined by physical examinations by a qualified veterinarian, and 
shall be produced and handled under sanitary conditions, such that the bac- 
teria count at no time exceeds 200,000 per cubic centimeter. All milk of this 
class shall be pasteurized under official supervision, and the bacteria count shall 
not exceed 10,000 per cubic centimeter at the time of delivery to the consumer. 
It is recommended that dairies from which this supply is obtained shall score at 
least 65 on the United States Bureau of Animal Industry score card. 
Grapr B. Milk of this class shall come from cows free from disease as 
determined by physical examinations, of which one each year shall be by a 
qualified veterinarian, and shall be produced and handled under sanitary con- 
