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TABLE OF CONTENTS
INTRODUCTION i
TABLE OF CONTENTS ii
HISTORICAL INTRODUCTION 1
PREFACE 4
DEFINITION OF CERTIFIED MILK PRODUCTS 5
Certified Milk 5
Raw Certified Milk - The Basic Product 6
Pasteurized Certified Milk 6
Certified Cream, Half and Half, and Non-Fat (Skim) Milk 7
Special Certified Milks 7
Labeling Special Certified Milk 8
NUTRITIONAL VALUE AND FLAVOR OF MILK 9
CERTIFICATIONS AND COMMISSIONS 9
COMMISSION RULES 10
Methods of Certification 10
Report of Medical Milk Commissions 12
LABORATORY STANDARDS FOR CERTIFIED MILK 12
Supervision and Reports 12
Bacteriological Methods and Standards 12
Total Bacterial Colony Counts: 13
Coliform Colony Counts: 13
Somatic Cell Counts: 13
Detection of Antibiotics 14
Detection of Additives 14
SUPERVISION OF THE HERD 14
Herd Management 14
Identification 14
Herd Records 14
Pastures and Yards 15
Feeding 15
Bedding 15
DISEASE CONTROL 16
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