Certified milk is raw milk of uniform com¬ position and a fixed and very high standard of purity. It is produced under excellent conditions of sanitation specified by the American Associa¬ tion of Medical Milk Commissions. It must not contain more than 10,000 bacteria per cubic centimeter of milk, and must not be more than 36 hours old when delivered. A local medical commission periodically inspects the cows, milk¬ ers, and buildings of dairies that are producing milk of certified quality, analyzes the milk, and issues a label or certificate for each approved dairy to use as long as it continues to meet the standards. The cost of certified milk is usually about twice that of ordinary good bottled milk. The principal use of certified milk is in spe¬ cial cases of infant and invalid feeding where raw milk of special purity is advised. When milk is to be heated before use, certified milk offers no advantages over Grade A milk. Most health authorities feel that any possible advantage of raw milk is more than offset by the danger in its use. lMil\ Ordinance and Code , Public Health Service, Bulletin No. 220 (1939 — reprinted 1946). 120] Grade A raw milk has an average bacterial count not exceeding 50,000 bacteria per cubic centimeter at the time of delivery to the cus¬ tomer. The milk ordinance prescribes definite and detailed conditions of sanitation for the dairy farm producing Grade A raw milk. Among the special requirements are rigid medical in¬ spection of each employee of the dairy, and regular testing of the cows by a qualified veter¬ inarian. PASTEURIZED, o Monday TUBERCULIN TESTED Grade A pasteurized milk is Grade A or Grade B raw milk which has been pasteurized, cooled, and bottled in a milk plant conforming to a number of specified rules of sanitation. The average bacterial count of Grade A pas¬ teurized milk must not exceed 30,000 bacteria per cubic centimeter at any time after pasteuri¬ zation until delivery to the consumer. Grade B pasteurized milk is not less than B- quality raw milk which has been pasteurized, cooled, and bottled in a milk plant conforming to all of the requirements for Grade A pas¬ teurized milk. The average bacterial count must not exceed 50,000 bacteria per cubic cen¬ timeter at any time after pasteurization and until delivery to the consumer. HOME CARE As soon as milk is delivered, the respon¬ sibility for its care lies with the purchaser. It must be kept cold, covered, and clean. Keep Cold. A refrigerator should be used that will hold a fairly constant temperature in the milk compartment, not higher than 50° F. If milk and cream are to be kept longer than 24 hours lower temperatures are desirable. When some method of keeping milk cold is not available, it is wise to buy it as used, or to use either evaporated or dried milk. Allowing milk to stand in a warm kitchen or on a sunny porch for several hours may raise its temperature as much as 10 degrees. This will cause a tremendous increase in the bacterial count which no amount of chilling afterward will reduce. (See Table XXV.) On delivery milk should be left in a sheltered place or a covered box, and be placed in the refrigerator as soon as possible after delivery. When milk is purchased from the store, place it in the refrigerator immediately on reaching home.

AI-modernized reading of the original text

Certified milk is raw milk of uniform com¬ position and a fixed and very high standard of purity. It is produced under excellent conditions of sanitation specified by the American Associa¬ tion of Medical Milk Commissions. It must not contain more than 10,000 bacteria per cubic centimeter of milk, and must not be more than 36 hours old when delivered. A local medical commission periodically inspects the cows, milk¬ ers, and buildings of dairies that are producing milk of certified quality, analyzes the milk, and issues a label or certificate for each approved dairy to use as long as it continues to meet the standards. The cost of certified milk is usually about twice that of ordinary good bottled milk. The principal use of certified milk is in spe¬ cial cases of infant and invalid feeding where raw milk of special purity is advised. When milk is to be heated before use, certified milk offers no advantages over Grade A milk. Most health authorities feel that any possible advantage of raw milk is more than offset by the danger in its use. 1Milk Ordinance and Code , Public Health Service, Bulletin No. 220 (1939 — reprinted 1946). 120] Grade A raw milk has an average bacterial count not exceeding 50,000 bacteria per cubic centimeter at the time of delivery to the cus¬ tomer. The milk ordinance prescribes definite and detailed conditions of sanitation for the dairy farm producing Grade A raw milk. Among the special requirements are rigid medical in¬ spection of each employee of the dairy, and regular testing of the cows by a qualified veter¬ inarian. [illustration: Milk bottle label showing "PASTEURIZED," "MONDAY" and "TUBERCULIN TESTED"] Grade A pasteurized milk is Grade A or Grade B raw milk which has been pasteurized, cooled, and bottled in a milk plant conforming to a number of specified rules of sanitation. The average bacterial count of Grade A pas¬ teurized milk must not exceed 30,000 bacteria per cubic centimeter at any time after pasteuri¬ zation until delivery to the consumer. Grade B pasteurized milk is not less than Bquality raw milk which has been pasteurized, cooled, and bottled in a milk plant conforming to all of the requirements for Grade A pas¬ teurized milk. The average bacterial count must not exceed 50,000 bacteria per cubic cen¬ timeter at any time after pasteurization and until delivery to the consumer. HOME CARE As soon as milk is delivered, the respon¬ sibility for its care lies with the purchaser. It must be kept cold, covered, and clean. Keep Cold. A refrigerator should be used that will hold a fairly constant temperature in the milk compartment, not higher than 50° F. If milk and cream are to be kept longer than 24 hours lower temperatures are desirable. When some method of keeping milk cold is not available, it is wise to buy it as used, or to use either evaporated or dried milk. Allowing milk to stand in a warm kitchen or on a sunny porch for several hours may raise its temperature as much as 10 degrees. This will cause a tremendous increase in the bacterial count which no amount of chilling afterward will reduce. (See Table XXV.) On delivery milk should be left in a sheltered place or a covered box, and be placed in the refrigerator as soon as possible after delivery. When milk is purchased from the store, place it in the refrigerator immediately on reaching home.

Foods, their selection and preparation