Extension circular 630-51 (Revised) provides information on producing Grade A milk

Nibler, C. W.

Downs, P. A.

English

Je me permets de partager ici les premières lignes d’un compte rendu du dernier numéro de la revue Quaderni dont le dossier principal a pour titre: "Penser le politique par le film",  publié dans la revue en ligne Lectures, car il porte sur un thème qui ne devraient pas manquer d’intéresser les lecteurs de ce carnet. Le politique, sujet bien distinct, de la politique, est actuellement au centre des réflexions que je développe à partir des films de Kechiche et Gitaï. Ce fut donc un vrai plaisi..

Rémy Besson

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Penser le politique par le film

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University of Nebraska - Lincoln 
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Historical Materials from University of 
Nebraska-Lincoln Extension Extension 
1951 
EC630 Revised 1951 Grade A Milk 
C. W. Nibler 
P. A. Downs 
Follow this and additional works at: https://digitalcommons.unl.edu/extensionhist 
Nibler, C. W. and Downs, P. A., "EC630 Revised 1951 Grade A Milk" (1951). Historical Materials from 
University of Nebraska-Lincoln Extension. 2194. 
https://digitalcommons.unl.edu/extensionhist/2194 
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( 
1951 
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IJI.E €: 
Grade 
C. W. Nibler, Extension Dairyman and 
E. C. 630 
(Revised) 
P. A. Downs, Professor of Dairy Husbandry 
Introduction - People use and drink milk because they 
like it, and i t is a good food. Producers and distributors 
of milk are encouraging people to consume more of their pro-
duct by offering a good-flavored, high-quality, safe milk. 
Grade A milk is produced and handled according to certain 
standards established to maintain and protect the fine qual-
ity of milk as produced by the cow. 
The regulations governing the production and marketing 
of Grade A milk in Nebraska are determined by city milk ordi-
nances and the state law. City and state milk ordinances are 
patterned after the Standard Milk Ordinance of the United 
States Public Health Seerice. After the ordinance is adopted 
· for a community, a method for farm add plant inspection must 
be instituted. The inspection work may be done by a full-time 
milk inspector or by someone employed on a part-time basis 
that is trained for the work. A community may be serviced by 
inspectors from the Department of Agriculture and Inspection 
if the state law requirements are fulfilled. 
Grade A milk is the product of clean, healthy cows 
milked in clean, well-lighted barns. The milk is cooled im-
mediately after milking and kept cold until delivered • 
• 
How to start - One that desires to produce Grade A milk 
needs first to investigate the market in his community. Does 
the local town have a Grade A milk ordinance or has a local 
creamery filed an application to qualify according to the 
state law? Will milk trucks pick up Grade A milk for another 
market? Can a stable Grade A milk market be developed? A 
prospective producer shoulq investigate thoroughly the market 
before converting to Grade A milk production and expecting a 
premium for his milk. 
Producers of Grade A milk have to meet certain require-
ments in their barns, milk houses, and milk-cooling systems. 
The man responsible for the local inspection can give as-
sistance regarding requirements necessary to qualify for the 
markets that he supervises. Fieldmen for dairies that pur-
chase Grade A milk can also assist those that desire to 
qualify. In addition, the State Health Department and the 
EXTENS ION SERV ICE 
UN IVEllSITY OF NEBRAS KA COLLEGE OF AG RICULTURE 
A.."'''D U. S. DEPART MENT OF AG R ICULTURE 
COOPERATING 
W . V. LAMBERT, DIR ECTOR 
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County and State Agricultural Extension Service are ready to 
assist. The most important f actor to remember is to check 
requirements of the local milk ordinance. If no local ordi-
nance applies, check with the field representative from the 
dairy that will buy your milk. 
Below are presented some basic physical requirements for 
the production of Grade A milk. These requirements are con-
densed from the United States Standard Milk Code, and will 
vary for different areas and milk sheds. 
l. 
2. 
3. 
4. 
5· 
6. 
Basic Physical Requirements For The 
Production of Grade A Milk 
Cows must be healthy, producing no abnormal milk. 
The dairy barn should be constructed or changed t 
include the following: 
a. Adequate window space, which means 4 square feet 
per stanchion; and artificial lights to provide 
one light for each three stanchions. 
b. The floors and gutters shall be constructed of 
concrete, and graded to drain properly. The 
floor needs to be in good condition so that it 
is easily cleaned. 
c. The walls and ceilings need to be pa inted; the 
ceiling must be tight. The feed room needs to 
be partitioned or separated from the remainder 
of the barn with tight doors. The walls and 
ceilings need to be kept clean. 
The cow yard needs to be graded so that it drains 
away from the barn. All pools or holes need to be 
eliminated so that wastes cannot accumulate. No 
swine can be allowed in the cow yard. 
The manure cannot be left to accumulate and must be 
disposed of outside of the cow lot. 
No calves, horses, hogs, chickens, or other animal 
are permitted in milking portion of barn. 
The milk house needs to be conveniently located and 
of the proper size. 
a. The milk house should have a minimum of 140 
square feet of working space, but more worki3f 
space is desirable. It is suggested that there 
be 180 square feet of working space. 
b. The floor should be of smooth concrete, wit 
good drainage and a trap drain. 
( 
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c. The walls and ceilings need to be smooth and 
painted, if not constructed of impervious ma-
terial. 
d. There should be good lighting and cross venti-
lation. The area of the windows should be at 
least 10 per cent of the floor space. Adequate 
artificial lights should be provided. 
e. There should be screens on the windows and door 
of the milk house and the door should open in-
ward. The screen door of the milk house should 
open outward. 
f. The vestibule or entrance between the barn and 
milk house needs to be 3 feet by 4 feet, with 
30-inch swinging doors suggested. 
g. The water should be s afe, and piped i nto the 
milk house. 
7. The milk house equipment should include an electric 
cooler, metal can rack, double or triple wash vat 60 
inches long, cabinet large enough to hold pads and 
powders, water heater, washing powders, brushes, 
filter pads, paper towels, soap, and other necessary 
supplies. In addition, all cans, buckets, strainers, 
and milking machines are to be kept clean and in 
good condition. 
8. Milk shall immediately be cooled in approved equip-
ment to 50 degrees Fahrenheit or less, and main-
tained at that temperature until delivered. 
9. The general •farmstead and surroundings should be 
kept neat and clean. The toilet should be con-
veniently located and properly constructed. 
The requirements stated above are the important physical 
requirements necessary for Grade A milk production. These 
requirements may vary in different milk sheds or areas, as 
required by health officials. 
Costs - The expense of converting the present barn and 
milk house to meet Grade A requirements will vary. On some 
farms, new buildings will need to be constructed - while on 
ot hers, buildings can be remodeled. The local labor supply 
will cause variation in the costs. Costs have varied from 
~1,000 to $3,000 to meet Grade A requirements. One should 
milk enough high-producing cows to justify the added cost in-
volved in meeting Grade A requirements.-- County Agricultural 
Agents have plans available that show barn and milk-house 
construction, which are very helpful. 
- 4 -
In addition, there is an indirect cost in the production 
and marketing of Grade A milk. Inspection service is neces-
sary, and this service must be paid for. On some markets 
the service may be paid for by the city or county administra-
tion, which means it is paid for by all taxpayers. Inspec-
tion, if administered according to the state law, will be 
paid for from certification and inspection fees, supplemented 
by funds from state taxation. 
In some areas the producers or distributors may be 
responsible for the inspection service. Many times there 
are additional marketing costs for the distributors because 
Grade A milk needs to be kept and processed separately from 
other milk received in the plant. In a well-organized plant 
the additional cost may be small and greater volume may ab-
sorb it, but it is difficult to completely eliminate this 
added expense. ( 
Legislative Bill 333 is an enabling act which provides a 
plan for communities to produce and label milk as Grade A 
when certain requirements are met. The requirements in gen-
eral comply with the United States Public Health Code, which 
is the basis for Grade A milk production in Nebraska. The 
law is administered by the Director of Agriculture and In-
spection who is assisted by a committee of five individuals 
representing different segments of the industry. A milk 
plant or creamery, desiring to take advantage of the law, 
applies to the Director of Agriculture and Inspection at the 
Capitol Building. A ten-dollar certification fee is required. 
In addition, an inspection fee of two cents per hundred 
pounds of Grade A milk will be paid monthly by the creamery 
or milk plant. 
The advantages of .this law are as follows: First, it 
provides a pl~ for producers, milk plants and creameries in 
small towns to market Grade A milk; second, it provides an 
opportunity for consumers to purchase Grade A milk that is 
standard; third, it provides for i~pection at a nominal fee; 
and fourth, it gives Nebraska producers and distributors an 
opportunity to ship Grade A milk to other states. The useful-
ness of this law will depend upon how well it is understood 
and administered. 
Note: A pamphlet entitled "Revised Milk Ordinance Recom-
mended by the U.S. Public Health Service" is published by the 
Federal Security Agency, Public Health Service, Washington, 
D. C. 
( 


EC630 Revised 1951  Grade A Milk

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EC630 Revised 1951 Grade A Milk

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