| REGULATIONS GOVERNING THE GRADES AND DESIGNATION OF MILK AND CREAM WHICH MAY BE SOLD IN THE CITY OF NEW YORK | ||||||||
| The following classifications apply to milk and cream. The regulations
regarding bacterial content and time of delivery shall not apply to
sour 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 and handled in accordance with the minimum requirements, rules and regulations as herein set forth. | Tuberculin Test And Physical Condition: 1. Only such cows shall be admitted to the herd as have not reacted to a diagnostic injection of tuberculin and are in good physical condition. 2. All cows shall be tested with tuberculin and all reacting animals shall be excluded from the herd. | Bacterial Contents: Grade A milk shall not contain more than 60,000 bacteria per cubic centimeter, and cream more than 300,000 bacteria per cubic centimeter when delivered to the consumer or at any time prior to such 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 cream shall be delivered to consumers only in bottles. | Labeling: Outer caps of bottles shall be white and shall contain the words Grade A, Raw, in black letters in large type, and shall state the name and address of the dealer. | Pasteurization: None. |
| Milk or cream (Pasteurized) | Definition: Grade A milk or cream (pasteurized) is milk or cream handled and sold by dealers holding permits therefor from the Board of Health, and produced and handled in accordance with the requirements, rules, and regulations as herein set forth. | Tuberculin Test And Physical Condition: No tuberculin test required, but cows must be healthy as disclosed by physical examination made annually. | Bacterial Contents: Grade A milk (pasteurized) shall not contain more than 30,000 bacteria per cubic centimeter and cream (pasteurized) more then 150,000 bacteria per cubic centimeter when delivered to the consumer or at any time after pasteurization and prior to such delivery. No milk supply averaging more than 200,000 bacteria per cubic centimeter shall be pasteurized for sale under this designation. | Necessary Scores: Equip. 25, Meth. 43, Total 68. | Time of Delivery: Shall be delivered within 36 hours after pasteurization. | Bottling: Unless otherwise specified in the permit, this milk or cream shall be delivered to the consumer only in bottles. | Labeling: Outer cap of bottles shall be white and contain the word Grade A in black letters in large type, date and hours between which pasteurization was completed; place where pasteurization was performed; name of the person, firm, or corporation offering for sale, selling, or delivering same. | Pasteurization: Only such milk or cream shall be regarded as pasteurized as has been subjected to a temperature averaging 145 degrees Fahrenheit for not less than 30 minutes. |
| Grade B Milk or cream (Pasteurized) | Definition: Grade B milk or cream (pasteurized) is milk or cream produced and handled in accordance with the minimal requirements, rules, and regulations herein set forth and which has been pasteurized in accordance with the requirements and rules and regulations of the Department of Health for pasteurization. | Tuberculin Test And Physical Condition: No tuberculin test required, but cows must be healthy as disclosed by physical examination made annually. | Bacterial Contents: No milk under this grade shall contain more than 100,000 bacteria per cubic centimeter and no claim shall contain more than 500,000 bacteria per cubic centimeter when delivered to the consumer or at anytime after pasteurization and prior to such delivery. No milk supply averaging more than 1,500,000 bacteria per cubic centimeter shall be pasteurized in this city for sale under this designation. No milk supply averaging more than 300,000 bacteria per cubic centimeter shall be pasteurized outside of the city for sale under this designation. | Necessary Scores: Equip. 20, Meth. 35, Total 55 | Time of Delivery: Milk shall be delivered within 36 hours and cream within 48 hours after pasteurization. | Bottling: May be delivered in cans or bottles. | Labeling: Outer caps of bottles containing milk and tags affixed to cans containing milk or cream shall be white and marked Grade B in bright green letters in large type, date pasteurization was completed, place where pasteurization was performed, name of the person, firm, or corporation offering for sale, selling, or delivering same. Bottles containing cream shall be labeled with caps marked Grade B in bright green letters, in large type and shall give the place and date of bottling and shall give the name of person, firm, or corporation offering for sale, selling, or delivering same. | Pasteurization: Only such milk or cream shall be regarded as pasteurized as has been subjected to a temperature averaging 145 degrees Fahrenheit for not less than 30 minutes. |
| Grade C Milk or cream (Pasteurized) (For cooking and manufacturing purposes only.) | Definition: Grade C milk or cream is milk or cream not conforming to the requirements of any of the subdivisions of Grade A or Grade B and which has been pasteurized according to the requirements and rules and regulations of the Board of Health or boiled for at least two (2) minutes. | Tuberculin Test And Physical Condition: No tuberculin test required, but cows must be healthy as disclosed by physical examination made annually. | Bacterial Contents: No milk of this grade shall contain more than 300,000 bacteria per cubic centimeter and no cream of this grade show contain more than 1,500,000 bacteria per cubic centimeter after pasteurization. | Necessary Scores: Score 40 | Time of Delivery: Shall be delivered within 48 hours after pasteurization. | Bottling: May be delivered in the cans only. | Labeling: Tags affixed to cans shall be white and shall be marked in red with the words, Grade C in large type and "for cooking" in plainly visible type, and cans and shall have properly sealed metal collars, painted red on necks. | Pasteurization: Only such milk or cream shall be regarded as pasteurized as has been subjected to a temperature averaging 145 degrees Fahrenheit for not less than 30 minutes. |