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Show MAKE-UP OF CERTIFIED MILK f 0 Commissions Require Producer to 6 Agree to Build Proper Bams and & Ksep Only Heslthy Cows. Certified milk as a grade of milk Is c twenty-one years old, having been launched In Newark, N. J.. In 1892. I Soon thereafter milkmen began to 1 cheat by claiming that their ordinary 1 aarket milk was certified. Saya Doc- I Ur Cort: ' "It was found that local milkmen ' were surreptitiously placing It (the j word certified) on their milk wagons. ' It became necessary to aeok some pro-lection." pro-lection." The first certifying commission was 1 organised In 1813 and June 14, 1X93. 1 the first milk bearing the official stamp ' "certified" waa sold. ' Certified milk Is milk produced 1 inder circumstances certified to by ' lome milk commission. That the pro- 1 Suction of milk from cow to consumer oeode to be watched, everybody rem 1 nlxee. The most natural watcler foi baby milk la the mother of the baby-but baby-but she has her baby to watch. He tides the cows may be miles away Not being argue eyed, she must have help. Milk commissions are for the pur-pone pur-pone of helping her watch. These com missions license men to produce certl fled milk. They will not license t producer until he signs a contract In that contract he agrees to build proper barns, keep none but healthy cows, to ? employ none but healthy milkers, to use none but the cleanest methods, to ell no milk except It be clean, cold, 1 tnd freeh. The supervision Is of the product as well aa the method of production. Certified milk must contain twelve parts solids, 3.5 to 6.6 parts butter fat. r must be free from visible dirt, must 1 contain less than 10,000 bacteria, must 1 be less than twenty four hours old. a little under 60 degrees Fahrenheit, and free from tuberculosis, typhoid, dlph- 1 "herla and all other forms of Infection. 1- |