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Tuberculosis 16
Brucellosis 16
Withdrawals from the Milking String 17
Mastitis and Abnormal Milk 17
Notification of Veterinarian 18
Disposal of Dead Animals 18
SANITARIAN DUTIES 18
MILKING 21
PREPARATION AND HANDLING OF ANIMALS 21
Milk Processing 21
Labelling 22
Milk Distribution 22
Personnel 23
Summary 23
ii
HISTORICAL INTRODUCTION
Certified Milk had its origin in the medical profession. In 1893 Dr. Henry L.
Colt of Newark, N.J. formulated a plan to produce a supply of clean, safe, pure
and nutritious milk for infant feeding. In accordance with this plan, the Medical
Society of Essex County, N.J. appointed a Medical Milk Commission which
entered into contract with a dairyman (Stephen Francisco of Caldwell, N.J.)
willing and able to produce this milk which was to be "certified" by the
Commission and labelled with the copyrighted and trademarked name "Certified
Milk". Other medical societies soon followed the example of the Essex County
Medical Society and by 1909 there were 58 local Medical Milk Commissions,
each formulating its own methods and standards by showing a remarkable
similarity in fundamental requirements.
In 1907 most of these local commissions were organized into the American
Association of Medical Milk Commissions, Inc. which had for its objects the
adoption of uniform methods and standards for the production of Certified Milk
and the extension of the movement throughout the country. Four standing
committees were appointed: Medical Examination of
1
Employees; Chemical Standards; Bacteriological Standards; and Veterinary
Inspections and Protection Against Tuberculosis. The personnel of these
committees included such medical luminaries as Doctors W.H. Park, M.J.
Rosenau, D.L. Edsall, L.L. Van Slyke, Henry Dwight Chapin, Rowland G.
Freeman, M.P. Ravenel, Francis H. Slack, A.R. Ward, Leonard Pearson and
others. These committees submitted reports that were adopted by the
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