DEVELOPMENT OF CITY MILK SUPPLY PROBLEMS 51 



experiments in milk grading, and in 1913 milk grading was 

 extended to include the state of New York. Encouraged by 

 these attempts milk grading has been undertaken by munici- 

 pal and private enterprise in various cities in a number of 

 states. 



In 1912 the Official Dairy Instructors Association or, as it 

 is now called, the American Dairy Science Association, 

 through a committee, undertook to determine the essential 

 facts in milk quality. In its first formal report in 1917, 53 

 this committee defined quality in milk and indicated how 

 grades might be so constituted as to conform to market needs. 



The markets in the large cities and in the smaller towns 

 present somewhat different problems. In both, the main need 

 is for a moderately rich, safe, clean, sweet milk which will be 

 satisfactory for adults and for children. This may well be 

 characterized as "table milk." In both there is a limited de- 

 mand for an extra attractive grade of milk which is usually 

 somewhat richer, perhaps a little cleaner, and has an increased 

 keeping quality. This may be referred to as "special" or 

 "baby milk." 



On the other hand there is on both markets a considerable 

 amount of milk which does not come up to the standard for 

 ' ' table milk. ' ' In the large cities its most common deficiency 

 is keeping quality induced by age or careless handling. In 

 the small town healthfulness is usually the point to be criti- 

 cised since in such places pasteurization is the exception rather 

 than the rule. Such milk is either undesirable or unsafe, 

 depending upon the nature of its deficiency, and still in either 

 cas? it is ordinarily well adapted to cooking purposes. Such 

 milk might be characterized as "cooking milk." 



It is common for milk reformers to insist that any system 

 of classification which contemplates the sale of unsafe milk 

 is unsound but any workable system of classification must 

 take account of market conditions as they exist. Again, cook- 

 ing milk as here discussed is safe for cooking purposes. Any 

 plan which contemplates accurate labeling is at least a step 



63 See footnote 47. 



