2( BTFIXETEM 1. ~C. S. DEPABTME3TT 7 ACfflaCTILTUKB. 
lelivered within honrs after its producti :.. while some was not 
placed on the market until it was 18 hours old. The average _- 
when delivered was '20 hours. As some of this milk will not be used 
until 21 hours aftei its "elivery. it is possible for some certified milk 
to be consumed after it is "i hours old. 
SANTTAEY CONDITION OF CERTIFIED-MILK DAIRIES. 
Tti the past about 37 certified farms have been scored by represent- 
atives >f the Dairy Division. An average of all these scores sh ws 
that the ndition I :: .zed-milk farms is about ■' ' points out 
of a possible 100. This is a remarkably good showing, in view of the 
fact that to attain a mark of 100 conditions must be absolutely per- 
fect in every respect : that >. that not a speck of dust or dirt could be 
found on the cattle or in the stables or milk house and that every- 
thing else was above criticism in every respect. That certified 
dairies have maintained a high standard is evidenced by the com- 
parison of their standing with the scores of ordinary dairies in gen- 
eral Daii :^s supplying market milk to various cities in this country 
have been scored and will average between 10 and lo. depending 
upon the section of the country and the efficiency of the inspection 
system which governs them. A total of 953 dairies, the scores : 
which were filed in this division in one year, show an average score 
of 11.6 ont of a possible 100 : so that it will be seen that the average 
certified dairy - : res more than twice as high as the average market- 
milk dairy. The lowest score of a certified-milk dairy of which there 
s : y record in this le] rtment is ~ ; .'. 
QUALITY OF CERTIFIED .MILK. 
An index to the quality of certified milk is the result of complete 
analyses and exami:. tions : this product at various milk con::-:-. 
descriptions of which will be found in Bureau of Animal Industry 
Circular 205. E ight '-vine samples of certified milk and cream were 
- red in these contests, and the average score was B7.1 for ^ertifie I 
milk an". 87.82 for certified cream. The _. . test fault in these sam- 
ples was that relating I Savor and odor rather than to the bach 
coux:. When it is realized that in order t s »re perfect on bacterial 
count in these contests the average number of organisms found must 
be less than 100 to the cubic centimeter, it will readily be seen that 
::ned milk has maintained a high standard as regards quality. 
:ified milk and cream both scored considerably higher than did 
milk an" ream in the mark - I sses. The average rial count 
for all the samples of certified milk submitted in these contests wa^ 
between 7,000 and 8,000 to the cubic centimeter. It must be remem- 
ered that many of these samples wen i red especially for the 
