New York State Milk Grading.—The New York State Board of Health prescribes a grading for milk offered for sale, the most important features of which are as follows:
Certified.—Must be produced under specially sanitary conditions approved by a county medical commission.
Grade A Raw.—Cows must be tuberculin tested and milk must not contain over 60,000 bacteria per cubic centimeter.
Grade A Pasteurized.—Cows must be subjected to physical examination and milk must not contain more than 200,000 bacteria before, nor more than 30,000 after pasteurization.
Other grades permitted under the rules, all subject to inspection and approval of the authorities, are:
Grade B Raw.
Grade B Pasteurized.
Grade C Raw.
Grade C Pasteurized.
Deliveries must be made within a certain time after production or pasteurization, barns and milk stations are inspected, and altogether such safeguards are employed as to make the supply exceedingly safe and reliable.