262 THE MILK QUESTION 



The classification of milk now commonly accepted 

 is: 



A. Certified milk. Also known as "guaranteed milk," or 

 special milk of very high quality; sometimes spoken of as 

 "babies' milk." Contains less than 10,000 bacteria per 

 cubic centimetre. 



B. Inspected milk. This is a clean, high-grade milk 

 from tuberculin-tested cattle; also known as "household 

 milk." Contains less than 100,000 bacteria per cubic cen- 

 timetre. 1 



C. Market milk. All that does not comply with the re- 

 quirements of class A and class B. This grade is sometimes 

 called "pasteurized milk," because, by common consent, 

 it should be heated before it is consumed. This milk in its 

 raw state should not exceed 1,000,000 bacteria per cubic 

 centimetre (New York), 500,000 bacteria per cubic centi- 

 metre (Boston), 100,000 bacteria per cubic centimetre (Ro- 

 chester). 



Many intermediate grades and sub-grades have been 

 proposed. This, however, complicates the situation and 

 serves no very useful purpose. The official classification 

 recognized by the Government is, as above stated, certi- 

 fied milk, inspected milk, and market milk, and this class- 

 ification is growing in popularity, for it is easy for peo- 

 ple to understand, and meets the requirements of the 

 dealer. 



There is a growing tendency to grade milk into two great 

 classes, namely, raw milk and pasteurized milk. Such a 

 classification has much to commend it from the sanitary 

 standpoint. 



The classification adopted by the Commission on Milk 

 Standards of the New York Milk Committee is as follows : 



1 There is confusion as to just what inspected milk means. As a matter 

 of fact, it means different things in different cities, even in the same city. 

 Sometimes inspected milk is drawn from tuberculin-tested cows; some- 

 times not. It may be bottled on the farm or at the city dairy, and has 

 other differences. 



