624 
In New York the law forbids the use of the term “ certified” on the 
cap unless accompanied by the name of the society which certifies 
it. The laws of Kentucky and New Jersey also forbid unwarranted 
use of the term, and in some other places the certificates bear a 
copyrighted monogram to prevent their fraudulent use. 
The following are examples of these methods of designating such 
milk: 
Philadelphia Pediatrie Society. 
MILK COM MISS 
September io, 
Milk fr( 
ware Co., Pa,, h 
experts of the Ml 
to be/up to the re 
examination is 
and, if satist 
bottles will be issui 
2fottoe the Date*, 
ERTIFICATE. 
Dairy, Dela- 
examined by 
i and found 
r rds. Another 
thin a month, 
labels for the 
dated Oct. io, 1907. 
V 
When the certificate form is used it is placed between the cap and 
a parchment covering the neck of the bottle, and in either case the 
date of milking must appear, a rubber or impression stamp being used 
for the purpose. 
In some instances the bottles are hermetically sealed with paraffin, 
which is protected by parchment, tin foil or tin covers bearing the 
term 11 certified,” the name of the dairy and the name of the Medical 
Milk Commission. The caps are sometimes sold to the dairymen by 
the commissions and funds are thus provided for defraying the nec- 
essary expenses, including inspections, chemical analyses, etc. In 
other instances funds are provided by the medical society, the dairy- 
man or by means of a bottle tax. 
STANDARDS OF PURITY. 
The bacterial content of milk has been accepted as the most practical 
index of the care used in its production and transportation. Bac- 
terial standards for certified milk have therefore been adopted, which 
limit the number of bacteria and require the absence of pathogenic 
organisms. The numerical standard is in most cases a maximum 
limit of 10,000 bacteria per cubic centimeter. The results in differ- 
ent cases no doubt vary somewhat, but with the adoption of estab- 
lished standard methods of technique they should be pretty con- 
stant and capable of comparison. The use of heat and preservatives 
to reduce the number of bacteria are of course forbidden, and to 
determine the absence of the latter, chemical tests are relied upon. 
For the purpose of insuring the constant composition and nutri- 
tive value of certified milk, definite chemical standards have been 
