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Class A. Certified milk or its equivalent. 



B. Inspected milk. 



C. Pasteurized milk. 



D. Milk not suitable for drinking purposes. 

 The new milk regulations of the Department of Health 



of the City of New York, promulgated January 4, 1912, 

 classified milk as follows: 



Grade A For infants and children : 



1. Certified or guaranteed milk. 



2. Inspected milk (raw). 



3. Selected milk (pasteurized). 

 Grade B For adults: 



1. Selected milk (raw). 



2. Pasteurized milk. 



Grade C For cooking and manufacturing purposes only : 



1. Raw milk not conforming to the requirements for grades 

 A and B. 



2. Condensed skimmed milk. 



3. Condensed or concentrated milk. 



M ilk standards 



For a long time the only milk standards known were 

 chemical standards. Special emphasis was laid upon the 

 specific gravity of the milk, the amount of fat it contained, 

 and also the total solids. Chemistry is a very old science, 

 and chemists naturally applied their knowledge to milk 

 long before bacteriology was born. Chemical standards, 

 however, tell us more about the nutritive value of milk than 

 about its sanitary quality. Thus a watered milk or a milk 

 from which the cream has been removed is simply a fraud; 

 if the milk is clean and the water that has been added is 

 pure, there is no particular danger to health. Such prac- 

 tices may be compared to the dealer who gives us short 

 weight or to one who sells us shoddy for all wool. 



The bacteriological standards give us a much better idea 

 of the sanitary quality of milk than the chemical standards. 

 Bacteriology, however, has by no means supplanted chem- 



