Identifier: practicalprevent00boyd (find matches)
Title: Practical preventive medicine
Year: 1920 (1920s)
Authors: Boyd, Mark F. (Mark Frederick), 1889-1968
Subjects: Preventive Medicine Public Health
Publisher: Philadelphia and London, W. B. Saunders company
Contributing Library: Columbia University Libraries
Digitizing Sponsor: Open Knowledge Commons

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ooling and bottling, and here the milk utensils should be cleaned and steri-lized. (Bull. 56, Hygienic Laboratory.) (b) Inspected milk. (c) Market milk. The use of the term certified, as applied to milk, is limited tomilk produced in accordance with the requirements of theAmerican Association of Medical Milk Commissions. For itsproduction, the dairyman enters into a contract with theassociation, agreeing to the following conditions, in return forwhich his milk is certified. (a) The producing dairies shall be periodically inspected. (b) Frequent analysis of the milk shall be made. 158 PRACTICAL PREVENTIVE MEDICINE (c) Pure water shall be supplied for dairy use. (d) The dairy herd shall be free from tuberculosis as demon-strated by frequent inspections and tuberculin tests. In addi-tion all cows shall be free from other diseases liable to causedeterioration of milk. (e) The stables must be kept clean and be properly ventilatedand lighted. (/) The cows must be properly fed and cared for.
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Pig. 55.—A very neat, inexpensive, small, bottling room. Note at the rightthe conical cooler, over which the warm milk is allowed to flow. (Bull. 56,Hygienic Laboratory.) (g) All milk handlers must be free from communicable dis-eases. They must observe scrupulous cleanliness in theirwork (Fig. 53). Qi) All care must be used in milking, the milk must bepromptly cooled, placed in sterile bottles and stored at 50 de-grees F. or lower until delivered (Fig. 59). (i) A bacterial count not in excess of 10,000 per c.c. is per-mitted and the milk must not be over 24 hours old whendelivered. Certified milk represents the highest grade of milk obtainable.Its careful production makes it well adapted to infant feeding. PRODUCTION AND INSPECTION OF MILK 159

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