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"Certified Milk," sold in bottles sealed by a cap with
the words "Certified Milk" imprinted thereon, with the date
of milking, must be bottled on the farms and produced from
cows free from tuberculosis. The milk must not at any time
before delivery to the consumer contain (1) more than 30,000
bacteria per cubic centimetre; (2) any Coliform bacilli in
one-tenth cubic centimetre. This milk is generally sold at
1/1 per quart.
"Grade A" milk is milk produced from a herd examined
once every three months by an approved veterinary surgeon.
It is sold in bottles sealed with a cap giving date of milking
and imprinted with "Grade A Milk." It must not contain
(a) more than 200,000 bacteria per cubic centimetre; (b) any
Coliform bacilli in one-hundredth cubic centimetre. This
generally is sold at 7d. per quart.
"Grade A (T.T.) Milk" is the same as Grade A milk,
only the herd is tested periodically with Tuberculin. This
is generally sold at 7d. per quart.
"Pasteurised Milk." This is milk which has passed
through pasteurisation at a temperature not less than 145 deg.
Fahrenheit and not more than 150 deg. F. for at least half
an hour. It is immediately cooled to 55 deg. F., and is
sold in bottles with a label "Pasteurised Milk." The milk
must not contain more than 100,000 bacteria per cubic centimetre
at any time before delivery. "Pasteurised Milk" sells
at the price of ordinary non-guaranteed milk.
Samples are periodically taken by the Department to
see that the Graded Milks are maintaining their standard.
During 1925 the Graded Milks were all well within the
standard set by the milk orders. A sample of ordinary milk
taken for comparison contained 2,364,000 organisms^and
Bacillus Coli per l c.c.