Part II.] 



-AIILK IXSPECTIOX. 



be of an extra fine quality, largely for baby feeding, and that 

 80 per cent of it should be of good quality, adapted for table 

 use and direct consumption by adults, and about 10 per cent is 

 needed for cooking purposes. With few exceptions the milk 

 now on the market is suitable for one or more of these purposes. 

 The problem of grading is to so designate a given bottle of 

 milk that the purchaser will have explicit information regarding 

 the uses for which it is suitable. 



A committee of the Official Dairy Instructors Association, now 

 called the American Dairy Science Association, has been study- 

 ing this question of grading for some years, and recently pre- 

 sented a preliminary report. This report will appear in the 

 next number of the "Journal of Dairy Science." It has also 

 been printed as Circular No. 205 of the Illinois Agricultural 

 Experiment Station, and as a bulletin of the agricultural experi- 

 ment stations at Geneva, New York, and at Cornell University. 



This report suggests that we recognize three grades of milk, 

 — special, table and cooking. It further suggests how these 

 essential elements of milk quality — food value, healthfulness, 

 cleanliness and keeping quality — may be used to characterize 

 these three grades. The suggestion is as follows: — 



This suggestion, which is lacking in many details and un- 

 doubtedly faulty in some particulars, is advanced as a basis for 



