52 UNIVERSITY OP WISCONSIN STUDIES 



in the right direction, and as promptly as the local situation 

 makes this possible the objection can be met by an ordinance 

 requiring the proper pasteurization of all of the local milk 

 supply. Until this point in the development is reached, the 

 situation is not made any safer where unsafe milk is sold 

 without a label than it would be if the unsafe milk were ex- 

 pressly labele'd "cooking milk.'' On the other hand, in such 

 communities the proper nse of the "table milk" label would 

 guide at least the most intelligent to the use of a safe supply 

 and permit the authorities to indicate to the public that 

 "cooking milk" was not safe for general use. 



As an illustration of the way the qualities of food value, 

 healthfulness, cleanliness, and keeping quality may be used 

 in establishing grades of milk the following is quoted from 

 an ordinance adopted by the city of Champaign, Illinois, May 

 1918. 



GRADING OF MILK 



Section 10. On and after June 1st. 1918, all milk sold in 

 bottles in the City of Champaign must state on its label its com- 

 mercial grade and must be true to grade recording to the follow- 

 ing definition of grade, provided that nothing in this ordinance 

 shall be construed as applying to certified milk a.?< supervised by 

 the Champaign County Medical Milk Commission. 



Two grades of milk shall be recognized, viz.: ;able milk and 

 cooking milk. 



TABLE MILK 



Table milk as used in this ordinance is denned as milk having 

 the following qualities: 



Food Value: Butter fat content at least 3 per cent. A higher 

 butter fat content may be stated upon the container. When so 

 stated it must be as indicated upon the container. (A reason- 

 able variation or tolerance from the statement on the container 

 will be permitted, provided the fat content is at least 3 per cent.) 



Healthfulness: As resulting from pasteurization at 140 to 

 145 degrees Fahrenheit for thirty minutes or from a physical 

 and tuberculin test of the cattle, and a medical examination of 

 those who come in contact with the milk during its production. 

 The tuberculin test and the medical examinations must be made 

 by a person or persons approved by the Health Officer. Complete 



