HOW SOLVE THE PROBLEM? 153 



For such reasons authorities are agreed that milk 

 should be graded according to definite standards and 

 should be labelled and sold on that basis. It only re- 

 mains to put the principle into operation. 



Principles of Grading * 



The following considerations should govern grading: 



1. It should take account of sanitary quality, i. e., 

 of safety and decency. 



2. It should take account of composition, i. e., roughly 

 speaking, of nutritional quality. 



3. It should be simple and practicable. The grades 

 should be few and the requirements as simple as pos- 

 sible. 



4. It should take account of uses, with special refer- 

 ence to infant feeding.! 



5. It should be evident to the consumer, which 

 means clear and simple labelling. 



The requirement of safety will make pasteurization 

 essential for all grades except, possibly, raw milk of 

 the highest class. The impossibility of immediately 

 securing general pasteurization hi many communities, 

 especially small ones, may, however, necessitate con- 

 cessions. This is the case with the classification pre- 

 scribed by the Sanitary Code of New York State (Ap- 

 pendix B). 



In addition to the criterion of pasteurization, the 

 most feasible basis of classification as to sanitary quality 



* For grading systems see Appendix B. 



t A rational classification is: (1) For infants and children (Grade A, 

 raw and pasteurized) ; (2) For adults (Grade B, pasteurized) ; (3) For 

 cooking and manufacturing purposes only (Grade C, pasteurized or 

 boiled to be authorized only where necessary). 



