196 APPENDIX B 



(5) Whatever departures are made by any community 

 from the exact definition of grades as recommended by this 

 Commission, several fundamental principles are recognized 

 by the Commission as of universal application, and from 

 these there should be no variation. These fundamental 

 principles are: 



(a) Grade A milk in a general way, is milk which complies 

 with requirements of such character and degree that, for all 

 practical purposes, no real advantage would be gained by 

 further and higher requirements. The standards for this 

 grade should, therefore, be placed high enough to attain this 

 end, but not so high as to limit too greatly the supply or, 

 through unduly raising the price to the consumer, to limit 

 too greatly the demand. 



(6) Grade B milk is all the remaining milk of the com- 

 munity which is suitable for drinking purposes, after pas- 

 teurization, but which does not comply with the high re- 

 quirements for Grade A milk. 



(c) Grade C milk is milk which falls below the minimum 

 requirements for milk suitable for drinking purposes, even 

 after pasteurization. Its use must be confined to cooking 

 and manufacturing purposes. Recognition of this grade of 

 milk is not recommended by this Commission except in 

 communities in which such recognition is an economic neces- 

 sity. 



(6) The fundamental objects in grading milk are: 



(a) To aid in making safe for human consumption all 

 milk which can legally be sold for drinking purposes ; 



(b) To distinguish between classes of milk which, while 

 all are safe, are of different degrees of excellence in respect to 

 cleanliness and care in handling. 



Each community should, therefore, endeavor to grade 

 its milk supply so as best to attain these objects without 

 departure from the broad general principles above laid down. 



