302 IMPROVEMENT OF MAN'S ENVIRONMENT 



scarlet fever, and Asiatic cholera are also undoubtedly spread 

 through milk supplies. 



Grades of Milk in a Community Supply. — Milk which comes to 

 a community must have certain standards which have been set by 

 state and city boards of health and by various medical bodies. 

 These standards are chemical and bacteriological. The United 

 States Public Health Service suggests the following standards for 

 state adoption : 



Milk must have at least 3% butter fat, must have at least 11.5% 

 solids, and must not be diluted or adulterated. 



The cows must be tested at least once a year for tuberculosis 

 and must be in good physical condition when used for milk pro- 

 duction. The milk and dairy conditions and methods of handling 

 must be scored from time to time. 



Milk must be graded as follows : 



Grade A Milk (Raw) must come from dairies that score at least 

 75%, and the milk must not contain more than 100,000 bacteria 

 to the cubic centimeter at the time of delivery. 



Grade A Milk (Pasteurized) must come from dairies that score 

 at least 70% and the milk must not contain over 200,000 bacteria 

 to the cubic centimeter before pasteurization, nor more than 

 30,000 at the time of delivery to consumer. 



Grade B Milk (Raw) must come from dairies that score at least 

 60% and must not contain more than 300,000 bacteria to the cubic 

 centimeter. 



Grade B Milk (Pasteurized) must come from dairies that score 

 at least 55% and must not contain more than 1,000,000 bacteria 

 per cubic centimeter before pasteurization nor more than 100,000 

 per cubic centimeter at time of delivery to consumer. 



Milk sold in bulk and exposed to dust is unfit for any purpose 

 except cooking. It should under no circumstances be given to 

 children. A regulation was made by the Department of Health 

 of the city of New York that milk sold " loose " in restaurants, 

 lunch rooms, soda fountains, and hotels must be pasteurized. 



Care of a City Milk Supply. — Besides caring for milk in its 

 production on the farm, proper transportation facilities must be 

 provided. Some of the milk used in Boston, Chicago, and New 

 York is forty-eight hours old before it reaches the consumer. Milk 



