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December 1, 1917


JAMA. 1917;LXIX(22):1879. doi:10.1001/jama.1917.02590490043012

Certified milk is the term applied to "milk produced under sanitary conditions of exceptional excellence, by the most painstaking methods and under constant supervision and inspection of a medical milk commission." The certified milk of the present day is essentially the outcome of the efforts of the medical profession, and the establishment of such a grade of food product from the dairy has unquestionably had a most wholesome influence for the betterment of the general milk supply and the raising of its sanitary quality. As the herds of cattle involved are systematically subjected to a tuberculin test, and the certified milk that the nontuberculous cows produce is expected to contain less than 10,000 bacteria per cubic centimeter when delivered, such milk has come to have the reputation of being safe even when used in the raw state.

In an investigation lately conducted at the University of California Medical School by

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