Legal Standards for Milk 145 



a wholesome and nutritious article of diet, which 

 furnishes to the system almost the same sort of 

 nutrients that lean meat, eggs, or foods of like na- 

 ture do, and no one should be debarred by legisla- 

 tive or municipal enactment from using such an 

 article of food if he so desires. 



Control of milk supply. Since milk is so extremely 

 variable in quality, and is so easily adulterated ; 

 since often considerable variations are not readily 

 detected ; above all, because the amount of milk 

 used by any given person or family is compara- 

 tively small, the consumer of milk is almost 

 wholly at the mercy of the producer and dealer, and 

 must rely for a good product very largely upon their 

 honor. The state has recognized this, and to pre- 

 vent imposition by unscrupulous people, has in 

 various ways sought to regulate the sale of milk an*d 

 like products. The chief means used has been to 

 establish arbitrary standards of quality, and to subject 

 to fine those dealers whose goods should be found 

 to be below the required standard. The standards 

 established by various states and municipalities have 

 varied widely. From 2.5 to 3.7 per cent of fat, 

 and from 11.5 to 13 per cent of total solids, have 

 been the minimum requirements. (See Appendix C.) 

 These standards, while efficient in securing honest 

 dealing where they are rigidly enforced, nevertheless 

 may work injustice, so far as the honesty of the 

 dealer is concerned, under various circumstances, and 

 may prevent the production and sale of a compara- 

 tively low quality product at a reasonable price. It 

 j 



