48. In the first place, she should buy milk from a reliable dealer who will not object to questioning, and, if possible, she should make an investigation of the dairy that supplies the milk that she uses. If she cannot investigate the dairy personally, she should at least endeavor to obtain information from those who are prepared to give it. If she learns that the conditions in the dairy that is supplying her with milk are not what they should be, she should try to obtain milk from some other source. Of course, she should remember that milk of the best and cleanest quality is the highest in price, because of the increased cost of production; but it is usually advisable to pay the higher price, especially if children are to be fed, because cheap milk is liable to be unsafe, at least for any purpose that will require it to be served without cooking. Should the income not allow the best quality of milk to be used for all purposes, a cheaper grade can be used for cooking, but it is always economical to purchase the best quality when this food is to be used as a beverage.
49. In the next place, the housewife should purchase milk from a dealer who delivers cold milk, because, as has been mentioned, bacteria multiply rapidly in warm milk. She should also try to obtain milk put up in bottles, for such milk has advantages over milk dipped from a can in that it does not have the same chance to become dirty and it affords a greater opportunity to secure accurate measurement. The kind of caps used on milk bottles should also be observed. Caps that have to be pried out with a knife or a similar utensil are not nearly so satisfactory as those shown in Fig. 5 (a), which have small tabs a that permit the cap to be lifted out. In addition to the caps, which serve to keep dirt out of the milk and permit it to be delivered without being spilled, some dealers use covers like that shown in (b). Such covers are held in place by a wire and serve further to protect the milk from contamination.
If milk purchased in bottles is clean, there should be no sediment in the bottom of the bottle after it has been allowed to stand for some time. Also, if it is fresh, it will not sour quickly after it is delivered, so that in case it is properly cared for and sours quickly, it may be known to be stale milk. However, if it does not sour in the normal length of time, it should be looked on with suspicion, for, as has been pointed out, such milk may have added to it a preservative to prevent souring. The housewife may expect milk that is delivered cold and is guaranteed to be sanitary and fresh to remain sweet at least 24 hours, provided, of course, it is placed in the refrigerator immediately upon delivery and kept there until used.
| REGULATIONS GOVERNING THE GRADES AND DESIGNATION OF MILK AND CREAM WHICHMAY BE SOLD IN THE CITY OF NEW YORK | ||||||||
| The following classifications apply to milk and cream. The regulationsregarding bacterial content and time of delivery shall not apply tosour cream. Grades of Milk or Cream Sold in the City of New York: | ||||||||
| GRADE A Milk or cream (Raw) | Definition: Grade A milk or cream (raw) is milk or cream produced andhandled in accordance with the minimum requirements, rules andregulations as herein set forth. | Tuberculin Test And Physical Condition: 1. Only such cows shall beadmitted to the herd as have not reacted to a diagnostic injection oftuberculin and are in good physical condition. 2. All cows shall betested with tuberculin and all reacting animals shall be excludedfrom the herd. | Bacterial Contents: Grade A milk shall not contain more than 60,000bacteria per cubic centimeter, and cream more than 300,000 bacteria percubic centimeter when delivered to the consumer or at any time prior tosuch delivery. | Necessary Scores: Equip. 25, Meth. 50, Total 75 | Time of Delivery: Shall be delivered within 36 hours after production. | Bottling: Unless otherwise specified in the permit, this milk or creamshall be delivered to consumers only in bottles. | Labeling: Outer caps of bottles shall be white and shall contain thewords Grade A, Raw, in black letters in large type, and shall state thename and address of the dealer. | Pasteurization: None. |
| Milk or cream (Pasteurized) | Definition: Grade A milk or cream (pasteurized) is milk or cream handledand sold by dealers holding permits therefor from the Board of Health,and produced and handled in accordance with the requirements, rules, andregulations as herein set forth. | Tuberculin Test And Physical Condition: No tuberculin test required, butcows must be healthy as disclosed by physical examination made annually. | Bacterial Contents: Grade A milk (pasteurized) shall not contain morethan 30,000 bacteria per cubic centimeter and cream (pasteurized) morethen 150,000 bacteria per cubic centimeter when delivered to theconsumer or at any time after pasteurization and prior to such delivery.No milk supply averaging more than 200,000 bacteria per cubic centimetershall be pasteurized for sale under this designation. | Necessary Scores: Equip. 25, Meth. 43, Total 68. | Time of Delivery: Shall be delivered within 36 hours afterpasteurization. | Bottling: Unless otherwise specified in the permit, this milk or creamshall be delivered to the consumer only in bottles. | Labeling: Outer cap of bottles shall be white and contain the word GradeA in black letters in large type, date and hours between whichpasteurization was completed; place where pasteurization was performed;name of the person, firm, or corporation offering for sale, selling, ordelivering same. | Pasteurization: Only such milk or cream shall be regarded as pasteurizedas has been subjected to a temperature averaging 145 degrees Fahrenheitfor not less than 30 minutes. |
| Grade B Milk or cream (Pasteurized) | Definition: Grade B milk or cream (pasteurized) is milk or creamproduced and handled in accordance with the minimal requirements, rules,and regulations herein set forth and which has been pasteurized inaccordance with the requirements and rules and regulations of theDepartment of Health for pasteurization. | Tuberculin Test And Physical Condition: No tuberculin test required, butcows must be healthy as disclosed by physical examination made annually. | Bacterial Contents: No milk under this grade shall contain more than100,000 bacteria per cubic centimeter and no claim shall contain morethan 500,000 bacteria per cubic centimeter when delivered to theconsumer or at anytime after pasteurization and prior to such delivery.No milk supply averaging more than 1,500,000 bacteria per cubiccentimeter shall be pasteurized in this city for sale under thisdesignation. No milk supply averaging more than 300,000 bacteria percubic centimeter shall be pasteurized outside of the city for sale underthis designation. | Necessary Scores: Equip. 20, Meth. 35, Total 55 | Time of Delivery: Milk shall be delivered within 36 hours and creamwithin 48 hours after pasteurization. | Bottling: May be delivered in cans or bottles. | Labeling: Outer caps of bottles containing milk and tags affixed to canscontaining milk or cream shall be white and marked Grade B in brightgreen letters in large type, date pasteurization was completed, placewhere pasteurization was performed, name of the person, firm, orcorporation offering for sale, selling, or delivering same. Bottlescontaining cream shall be labeled with caps marked Grade B in brightgreen letters, in large type and shall give the place and date ofbottling and shall give the name of person, firm, or corporationoffering for sale, selling, or delivering same. | Pasteurization: Only such milk or cream shall be regarded as pasteurizedas has been subjected to a temperature averaging 145 degrees Fahrenheitfor not less than 30 minutes. |
| Grade C Milk or cream (Pasteurized) (For cooking and manufacturingpurposes only.) | Definition: Grade C milk or cream is milk or cream not conforming to therequirements of any of the subdivisions of Grade A or Grade B and whichhas been pasteurized according to the requirements and rules andregulations of the Board of Health or boiled for at least two(2) minutes. | Tuberculin Test And Physical Condition: No tuberculin test required, butcows must be healthy as disclosed by physical examination made annually. | Bacterial Contents: No milk of this grade shall contain more than300,000 bacteria per cubic centimeter and no cream of this grade showcontain more than 1,500,000 bacteria per cubic centimeter afterpasteurization. | Necessary Scores: Score 40 | Time of Delivery: Shall be delivered within 48 hours afterpasteurization. | Bottling: May be delivered in the cans only. | Labeling: Tags affixed to cans shall be white and shall be marked in redwith the words, Grade C in large type and "for cooking" in plainlyvisible type, and cans and shall have properly sealed metal collars,painted red on necks. | Pasteurization: Only such milk or cream shall be regarded as pasteurizedas has been subjected to a temperature averaging 145 degrees Fahrenheitfor not less than 30 minutes. |
NOTE.--Sour milk, buttermilk, sour cream, kumyss, matzoon, zoolac, and similar products shall not be made from any milk of a less grade than that designated for Grade B and shall be pasteurized before being put through the process of souring. Sour cream shall not contained a less percentage of fats than that designated for cream.
No other words than those designated herein shall appear on the label of any container containing milk or cream or milk or cream products except the word certified when authorized under the State law.
CARE OF MILK
50. NECESSITY FOR CARE IN THE HOME.--If milk of good quality is bought, and, as has been suggested, this should be done whenever it is possible, the next thing to do is to care for it in such a way that it may be fed to the family in the same condition as it was when delivered. It is, of course, of prime importance that the dairyman deliver clean fresh milk, but this is not sufficient; the milk must remain in this condition until it is used, and this can occur only when the housewife knows how to care for it properly after it enters the home. It is possible to make safe milk unsafe and unsafe milk positively dangerous unless the housewife understands how to care for milk and puts into practice what she knows concerning this matter. Indeed, some of the blame laid to the careless handling of milk by dairymen really belongs to housewives, for very often they do not take care of milk in the right way after delivery. As too much attention cannot be given to this matter, explicit directions are here outlined, with the idea of assisting the housewife in this matter as much as possible.