118 THE MODERN MILK PROBLEM 



Agriculture, proposed at about the same time a classi- 

 fication (see below) which has done much to further 

 the grading idea. Since then other systems have been 

 devised. The principle is so rapidly gaining acceptance 

 that the diversity of the different systems may become 

 a problem in itself. As close conformity as possible to 

 one generally accepted plan e. g., that of the Com- 

 mission on Milk Standards, cited below, would be de- 

 sirable. 



Grading Systems 



The following, in outline, are some representative 

 plans of classification. (For a fuller description of 

 grading systems, see Appendix B.) 



1. United States Department of Agriculture. 



Class A. Certified milk or its equivalent. 



B. Inspected milk (raw, tuberculin-tested). 



C. Pasteurized milk. 



(This classification is interesting as being, apparently, 

 the first attempt to devise sanitary grades. It was pro- 

 posed by Dr. A. D. Melvin, in 1908. It does not, how- 

 ever, express the ideas of to-day as do the following.) 



2. National Commission on Milk Standards (of the 

 New York Milk Committee).* 



Grade A. Raw. 



Pasteurized. 



B. Pasteurized. 



C. Pasteurized (for cooking or manufac- 

 turing purposes only). 



*This classification applies also to cream. 



