90 THE MODERN MILK PROBLEM 



the minimum that the law allows.* Of the special 

 figures, that for fat is subject to greater variation; the 

 other solids are more constant. The fat percentage may 

 be readily determined by the simple Babcock method. 



It is important to note that chemical composition is 

 not a matter of sanitary quality but of nutriment. Nor 

 is it the only factor in nutrition, for the character of 

 the milk as to digestibility and minute composition, 

 also enters into the question. Thus milk from Holstein 

 cows, though thinner in fat than that from Jerseys and 

 Guernseys, is believed to be more digestible because 

 the fat globules are smaller; hence it may actually yield 

 readier nutriment, and physicians often give it the 

 preference for infant feeding. 



That the proportion of fats and other components 

 is not a sanitary but rather an economic question, does 

 not, however, justify neglecting the consideration of 

 chemical composition in attempting to solve the milk 

 problem as a whole. It is certainly important to the 

 consumer's pocketbook if not to his health that he get 

 his money's worth in nutriment that he pay accord- 

 ing to the foodstuffs he is actually getting. Manufac- 

 turers of butter, cheese, and other milk products cus- 

 tomarily recognize this principle when they buy milk 

 and cream on a butter-fat basis. With market rnilk, 

 as with many other food products, it is simply a ques- 

 tion of right labelling, to which we shall revert in a 

 later chapter. 



Objection has been raised against legal standards 



* Distinction must be made between naturally substandard milk and 

 milk adulterated by watering or skimming. Much heavier penalties 

 axe usually, and justly, prescribed for adulteration. 



