THE SANITARY FACTORS 119 



3. New York City* 



Grade A. Raw. 



Pasteurized. 



B. Pasteurized. 



C. Pasteurized (for cooking or manufac- 



turing purposes only). 



4. New York State Sanitary Code.\ 



Grade A. Raw. 



Pasteurized. 



B. Raw. 

 Pasteurized. 



C. Raw. 

 Pasteurized. 



Some municipalities have partly recognized the 

 grading idea through establishing standards for such 

 milks as " Inspected" t or " Pasteurized," and the 

 principle is being increasingly adopted in milk legisla- 

 tion. There is nothing that would so quickly bring 

 about the desired approximation to uniformity in 

 methods of milk regulation as this principle. The 

 grading idea has long been recognized in Continental 



* This classification applies also to cream. It is closely similar 

 to the preceding, there being some difference in the exact require- 

 ments. 



fThis classification applies also to cream if labelled or otherwise 

 designated for purposes of sale. Certified milk is specifically authorized 

 as an extra class and the term protected. It will be observed that this 

 is a much less strict classification than the others, on account of its 

 admitting raw milk to all three grades. It is, however, noteworthy as 

 being the first state system of grading. 



t The term "inspected milk" has been used in various significations 

 and is unsatisfactory. 



