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other than a producer to sell milk under any of the special
designations above mentioned.
This Order, apart from affording an opportunity to the public
of buying a clean milk supply, has also served as an object lesson
to milk producers in showing them that clean milk can be produced
on a farm. The production of clean milk depends entirely
on the steps taken at the farm to keep the cowshed clean and
sanitary: the washing of the cows and drying before milking
begins; the milker requires a clean overall and his hands must
be washed and dried before commencing to milk, and the use of
clean pails for the reception of the milk.
Certified Milk must be produced from cows which have passed
a prescribed test and a veterinary examination every six
months. The milk must be bottled on the farm and the name and
address of the farm or producer, the day of production and the
words " certified milk " must appear on the bottle cap, and the
milk must not contain at any time more than 30,000 bacteria per
c.c. or any coliform bacillus in 0.1 c.c. on delivery of the milk.
Grade "A " (Tuberculin Tested) Milk is subject to the same
conditions as certified milk with regard to the testing and examination
ation of cattle. The milk must be bottled before distribution, and
must not at any time contain more than 200,000 bacteria per c.c.
or any coliform bacillus in 0.01 c.c. If this grade of milk is
bottled on the farm or the dairy where it is produced the bottles
must be sealed with a cap, the name and address of the producer,
the day of production and the words "Grade 'A' (Tuberculin
Tested) Milk "being stamped thereon.
If the milk is not bottled as above stated it shall be consigned
in an unventilated, sealed container, which shall be labelled or
marked in a suitable manner, with the address of the dairy, the
day of production (with the words "morning" or " vening
according to the time of milking) and the words" Grade 'A'
(Tuberculin Tested) Milk."
Where this milk is consigned to a " dealer " (wholesale or
retailer distributor) under these conditions, the milk, before distribution
tribution, shall be bottled by him and the bottles shall be sealed
with a cap bearing the name of the dealer, the address of the
bottling establishment, the words "Grade 'A' (Tuberculin
Tested) Milk," and the day of production.
Grade "A" Milk must satisfy the same conditions as Grade
"A" (Tuberculin Tested) with the exception that the tuberculin
test is not required and that veterinary examination of the cows
in the herd are made at intervals of three months instead of six.
Grade "A" (Pasteurised) is a Grade "A" Milk which has
been pasteurised by holding it at a temperature of 145 to 150
degrees F. (63 to 66 degrees C.) for at least half an hour, and then