624 
In Xew 1. ork the law forbids the use of the term certified’’ on the 
cap unless accompanied bv the name of the society which certifies 
The laws of JTentuckr and Xew 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: 
Pbtladftlphia Pedlatrle 5o«let7. 
MILK COMMITS 
Sept^ber lo, 
Milk f 
ware Co., Pa.^ 
experts of the M 
to be up to the re 
eiramination is 
asd, if satis: 
bottles will be iss 
VoHot ihe DaUi. 
3ERTIFICATE. 
Dairy, Deia- 
examined by 
n and found 
rds. Another 
m a month, 
labels for the 
dated OcL lo, 1907. 
\ 
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 tvith paraflfin, 
which is protected by parchment, tin foil or tin covers bearing the 
term ‘‘certified.” the name of the dairy and the name of the Mechcal 
Milk Conunission. 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 mechcal society, the dairy- 
man or by means of a bottle tax. 
STAXDAUDS OF POIITY. 
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 maximam 
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 technicpie 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 
detemiine the absence of the latter, chemical tests are rehed upon. 
For the purpose of insuring the constant composition and nutri-. 
live value of certified milk, definite chemical standards have been 
