62 



MILK STANDARDS. 



No more important question arises than the quality of the milk use< 

 by the people, especially as upon its purity and strength depend the 

 health and strength of the infants and lite of invalids. The severa 

 States, cities, and larger towns have adopted laws relative to the sale 

 of milk and regarding its purity. Some of the standards are given 

 below. A very fair standard to the seller would be as follows : 



Per cent. 



Total solids 12. 5 



Fat 3.25 



and such milk can be relied upon as healthy and pure. 



The board of health of Nashville, Tenn., is authorized to inspect an< 

 test the milk sold in that city, and if it fall below the standard thej 

 may " cause official publication of the fact to be made in the city press.' 

 This board of health requires as a standard: 



Per cent. 



Milk solids 12. 5 



Water 87-5 



Vermont, as shown in the report of the experiment station of tha 

 State for 1888 (p. 142), requires the following standard: 



Percent. 



Total solids 12. 5 



Fat 3. 25 



except in May and June, when the following is the standard : 



Per cent. 



Total solids 12. 



Fat 3.0 



Oregon, as shown in the food commissioners 7 report for 1893 (p. 1)5) 

 requires the following standard : 



Per ecu I . 



Water 87.5 



Fat 3.2 



Solids other thau fat 9.3 



Total solids 12.5 



Iowa, by act of the twenty-fourth general assembly, requires 3 pounds 

 of butter fat to the 100 pounds of milk. 



New York, in its dairy law, chapter 202, section 8, requires 12 per 

 cent of solids, and 25 per cent of such solids, or 3 per cent of the milk 

 shal be fat. 



Ohio, in section 4 of an act to amend section 4, found in vol. 86, p 

 229, 230, says: 



Not more than 87 per cent watery fluid nor less than 12.5 per cent solids, not less 

 than one-fourth of which must be fat. 



Wisconsin requires not less than 3 per cent of butter fat in milk. 



