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These graded milks are known as "Certified," "Grade A,"
"Grade A (tuberculin tested)," and "Pasteurized." No milk
can be sold under any of these designations unless the producers
and the retailers have obtained licences from the various local
authorities concerned, and no licence is granted unless certain
conditions are complied with and certain standards of cleanliness
are attained.
"Certified milk" is milk produced from a herd free from
tuberculosis as proved by repeated tuberculin tests. It must be
bottled on the farm immediately after production and the bottles
must be provided with a special cap on which must be printed
the day of production and the words "Certified Milk." The milk
must not at any time be treated by heat and must not at any
time before delivery to the consumer be found to contain: —
(a) more than 30,000 bacteria per cubic centimetre, and
(b) any coliform bacilli in one-tenth of a cubic centimetre.
"Grade A milk" is milk produced from a herd examined
once in every three months by an approved veterinary surgeon.
No tuberculin tests are necessary. This milk as a rule is
delivered to consumers in bottles capped and marked in a specified
manner and, unless a special licence for pasteurized milk has
been obtained, the milk must not be treated by heat. "Grade A
milk" must not at any time before delivery to the consumer be
found to contain: —
(a) more than '200,(XX) bacteria per cubic centimetre, and
(b) any coliform bacilli in one-hundredth of a cubic
metre.
"Grade A (tuberculin tested) milk" is produced from a herd
tested periodically with tuberculin, but the bacteriological
standards and the methods of retail are the same as in the case
of "Grade A milk."
"Pasteurized milk" is milk which has been retained at a
temperature of not less than 145 degrees and not more than
150 degrees Fahrenheit for at least half-an-hour and has been
cooled immediately afterwards to a temperature of not more than
55 degrees Fahrenheit. Every vessel containing this milk must