2 BULLETIN 1, U. S. DEPAKTMENT OF AGRICULTUKE. 
milk were given with the utmost detail. It was recommended that a 
milk commission be formed by physicians who should certify to the 
milk over their names provided the requirements were fulfilled. This 
plan was indorsed by the Practitioners' Club, and a search was begun 
for a dairy with equipment suited to such rigid regulations. A dairy 
was found which had already set such a high standard that the 
methods used could readily be accommodated to the requirements of 
the medical commission. 
Having secured a dairyman who was ready to bind himself by con- 
tract to conduct his dairy in accordance with the requirements, physi- 
cians from Newark, Orange, and Montclair were chosen to make up 
the first milk commission, which was organized April 13, 1893, and 
the production of what is known as " certified milk " was begun. 
This commission was named " The Medical Milk Commission of Essex 
County, New Jersey." Since this was organized about 65 others have 
been or are now being formed in various cities on a similar plan. A 
description of the first will therefore serve to give a general idea of 
milk commissions and their work. 
OBJECTS OF THE COMMISSION. 
The objects and requirements of the commission were stated as 
follows : 
The objects of this commission are to establish correct clinical standards of 
purity for cow's milk ; to become responsible for a periodical inspection of the 
dairies under its patronage; provide for chemical and bacteriological examina- 
tions of the product, and the frequent scrutiny of the stock by competent vet- 
erinarians ; to promote only professional and public interests. 
The following are three general requirements or standards for the milk: 
(1) An absence of large numbers of microorganisms, and the entire freedom 
of the milk from pathogenic varieties; (2) unvarying resistance to early fer- 
mentative changes in the milk, so that it may be kept under ordinary condi- 
tions without extraordinary care; (3) a constant nutritive value of known 
chemical composition, and a uniform relation between the percentage of fats, 
proteids, and carbohydrates. 
THREEFOLD EXAMINATION BY EXPERTS. 
A chemist and a bacteriologist examine samples of the milk, which 
they obtain themselves, twice each month, and report their findings 
to the commission. A veterinarian examines the cows twice a month 
and makes report. Representatives of the commission in person 
make a monthly inspection of the dairy and report to the others. 
The veterinarian must show the milch cows to be in perfect health. 
The chemist must show the milk to contain the required amount of 
solids and to be free from all foreign matter. The bacteriologist must 
show the absence of all disease-producing bacteria and a minimum 
of bacteria of all sorts. Only in case all these reports are satisfactory 
does the commission certify to the milk. 
