32. CERTIFIED MILK.--The grade of clean milk sold under the name of
certified milk is simply natural, raw milk that is produced and marketed
under conditions that permit it to be guaranteed as pure, wholesome, and
of definite composition. Such milk is necessarily higher in price than
milk that is less wholesome and sanitary, because of the extra cost to
the dairyman in meeting the requirements that make it possible for him
to produce clean milk under sanitary conditions. These requirements
pertain to the health and cleanliness of those who handle the milk, to
the health, housing condition, and care of the herd and the dairy cows,
and to the handling and care of milk in the dairy and during
transportation and delivery. They are usually established and enforced
by an inspection commission appointed by the city, county, or state in
which the milk is produced.

33. If a little careful thought is given to the milk situation, it will
be admitted that such precautions are necessary if clean milk is to be
the result. Such milk cannot be produced if the surroundings are dirty,
because dust and flies, which are two sources of contamination, are
practically always present in such places. A stable with poor
ventilation, without screens to keep out flies, and with floors that
will not permit of cleaning, but cause filth and refuse to accumulate,
is sure to contaminate milk that is handled in it. In addition, cows
that are not well fed, comfortably housed, or carefully groomed cannot
be expected to give milk of as good quality as cows that are properly
cared for. Likewise, if the persons who do the milking are not clean,
the milk is subject to contamination from this source.

34. All such unfavorable conditions can be remedied, and must be in the
production of certified milk; but the good accomplished in this
direction will be lost if the milk is carelessly handled after milking.