392 MILK AND MILK PRODUCTS 
ditions, such that the bacteria count at no time exceeds 1,000,000 per cubic 
centimeter. All milk of this class shall be pasteurized under official supervision, 
and the bacterial count shall not exceed 50,000 per cubic centimeter when deliv- 
ered to the consumer. 
It is recommended that dairies producing grade B milk should be scored, and 
that the health departments or the controlling departments, whatever they may 
be, strive to bring these sources up as rapidly as possible. 
Grape C. Milk of this class shall come from cows free from disease, as 
determined by physical examinations, and shall include all milk that is pro- 
duced under conditions such that the bacteria count is in excess of 1,000,000 per 
cubic centimeter. 
All milk of this class shall be pasteurized, or heated to a higher temperature, 
and shall contain less than 50,000 bacteria per cubic centimeter when delivered 
to the consumer. 
Whenever any large city or community finds it necessary, on account of the 
length of haul or other peculiar conditions, to allow the sale of grade C milk, its 
sale shall be surrounded by safeguards such as to insure the restriction of its use 
to cooking and manufacturing purposes. 
Mitk STANDARDS 
If it is difficult and intricate to formulate standards for various 
foods, it is especially true with regard to milk. To a great extent, this 
is due to the various number of standpoints from which the milk ques- 
tion may be considered. The farmer is interested more in securing a 
reasonable financial return on the investment in his milk production 
plant. The sanitarian, however, often gives little attention to the 
farmer’s side of the question and considers only the effect of the milk 
on the health of the consumer. Undoubtedly, a broader consideration 
by any one of these specialists would greatly clear up some of the mis- 
understanding with regard to certain phases of the milk question. 
Milk standards are essential but the question with regard to who 
shall formulate them is still an open one. If a study is made of the 
milk standards which are being enforced by many of our large cities, the 
great discrepancy is apparent. There is essentially no agreement 
whatever in many of these standards. The Commission on Milk Stand- 
ards in their third report has attempted to establish a simple system for 
grading milk and to distinguish between milks which are different in 
their sanitary and other characteristics. The variation in bacterial 
suandards for milk analysis is emphasized very well in Reprint No. 
192, May 15, 1914, from the Public Health Reports 29. The standards 
