Montgomery County sentinel. [volume] (Rockville, Md.) 1855-1974, 1934-05-03
Milk Regulations
Went Into Effect
Here On May |
Provisions OF Ordinance Is Set
Forth By Montgomery County
Health Department

Inc montgomery County Milk Reg
ulations went into effect here this
week. The Health Department has
issued the following statement:
On or after May 1, 1884, which is
the date of the first grading an
nouncement, no person shall offer
for sale any milk which is ungraded.
All bottle caps must bear the grade
which has been awarded to the milk.
The sale of grades of milk lower
than Grade A is limited to temporary
periods usually not exceeding thirty
daysl in which milk has been de-
graded by the Health Department.
The sale of Grade B raw milk may,
however, be sold until January 1,
1885 in those parts of the county
OUTSIDE of the Suburban District. The
grade of milk and the other features
of the Regulations apply not only to
whole milk but also to cream and
chocolate milk. The Regulations do
not apply to butter, buttermiIk or
cottage cheese, as these articles are
not likely to convey infectious dis
eases.
! The principal requirements of
Grade A raw milk are as follows:
Tuberculin tested cows.
Clean, well ventilated dairy barns
with concrete floors.
Two room, we'll kept, clean milk
house.
Sanitary toilet and safe water sup
ply.
Utensils clean and in good repair.
Immediate cooling of milk to below
so degrees.
Bottling from sanitary containers
and Gaping by machine.
Laboratory testing of employees.
Average bacterial count not ex-
ceeding $4,000 for milk or 100000
for cream.
The requirements for Grade A
pasteurized milk are similar to those
of Grade A raw milk except that
the limit of the bacterial count be-
fore pasteurization is 100000 and the
temperature limit is go degrees.
Every particle of milk must be
heated to at least LAP degrees for
thirty minutes. The milk must be
protected in every possible way from
contamination after pasteurization.
Grade B raw milk is exempted
from certain requirements of Grade
A raw milk regarding barns, milk
houses, temperature and bacterial
count. Grade C raw milk is exempt
from still further requirements. Grade
D raw milk is milk which does not
meet the requirements of Grade C
raw milk. The lower grades of pas
teurized milk are Grade B and
Grade C.
Even though a dairy has been
awarded Grade A by the Health De-
partment, this award does not mean
necessarily that the dairy will keep
this grade until the next grading
announcement. Failure to meet the
requirements of Grade A will result
in immediate degrading of the dairy
by the Health Department and in
this case the dairy is forced ii label
the milk Grade B, Grade C, or Grade
D according to the requirements
which are not complied with. Sim
ilarly dairy which has been award
ed a lower grade at the present time
and is listed as such can be placed
in the higher grade as soon as the
requirements of the higher grade
are met.
The fact that only few diaries
are not in Grade A at the present
time and that nearly all dairies of
the county would have been classed
as Grade G or Grade D a year or
more ago, illustrates the large
amount of work done by dairymen
in making improvements. 1t is
hoped that this widespread improve
ment in the County milk supply will
be reflected not only in the increased
confidence by the public but in a
much needed increase in the consump-
ton Of milk. Authorities on nutrition
advocate quart of milk day for
each child and a pint for each adult.
The first step in accomplishing this
is to provide good safe milk.