CONTROL OF FOODS 227 



are nevertheless to be classed as essential conditions in a 

 plant producing human food. The dairy farm is a manu- 

 facturing plant, where vegetable matter, not available for 

 human food, is ehan^ed l>v the dairy cow to the most valu- 

 able human food. The most important factor in the pro- 

 duction of good milk is the dairyman and his conception of 

 his duty to the people consuming his milk. 



lie fore the farm inspection is carried out the creameries 

 to which the milk is delivered by the farmers are inspected 

 at the time the milk is being delivered. The temperature 

 of the milk and its cleanliness .are noted. In the creamery 

 the straining, cooling, and handling of the milk are ob- 

 served, as well as the washing of the milk-cans and other 

 utensils, the construction and condition of the creamery, 

 the opportunity for the water supply to become contami- 

 nated, and the presence of infectious diseases among the 

 employes. 



Grades of milk. It has come to be recognized that milk 

 varies in its quality, which is a complex property depending 

 on many factors. It is recognized that it costs more to pro- 

 duce good milk than poor milk, and that the former is of 

 more value to the consumer. The grading of milk has, 

 therefore, been introduced, so that the consumer may know 

 something of the quality of the milk he purchases. The 

 following are the grades established by the State of New 

 York: 



All milk sold and offered for sale at retail, except milk sold OB 

 offered for sale as sour milk under its various designations, shall 

 bear one of the designations provided in this regulation, which con- 

 stitute the minimum requirements permitted in this State. 



No term shall be used to designate the grade or quality of milk or 

 cream which is sold or offered for sale, except: 



"Certified" 



"Grade A raw" 



"Grade A pasteurized" 



"Grade B raw" 



