NEW YORK MILK COMMITTEE 1Q1 



That producer, distributor and consumer should alike be edu- 

 cated to the importance of cleanliness in handling milk and to the 

 value of prompt chilling and keeping in a cold place. 



The Report of the Commission is in a small volume. The ob- 

 ject was to write in such simple language that he who ran might 

 read. There was no idea of being technical. Our idea was to 

 educate, not to terrorize. We do not think that we have blazed 

 the way to truth, but we do hope that we have blazed the way 

 somewhat toward it. Not only did we avoid being technical, but 

 we endeavored to be practical. We recognized that it is much 

 easier to solve problems on paper than on the statute books of a 

 country. Hence we endeavored to so mould our recommendations 

 that practical legislators, who have to weigh all phases of public 

 opinion, would not hesitate to adopt them and crystallize them into 

 laws. I ami glad to tell you that the report was promptly acted 

 upon and legislation passed giving municipalities the right to in- 

 spect at the sources of supply, a point which I believe has been 

 much debated in your country. This, however, is only the begin- 

 ning, and I anticipate that at the coming session further legisla- 

 tion will be enacted embodying many if not all of the other recom- 

 mendations which I have just read to you. 



As you will readily understand, we have, like you, Federal and 

 State, or, as we term it, Dominion and Provincial authorities. 

 Since the issuance of our Report, which was for the Provincial 

 Legislature, action on the milk question has been taken by the Do- 

 minion authorities, who have adopted regulations for the entire 

 Dominion. 



Under the authority of an Order in Council of His Excellency in 

 Council bearing date the 3rd day of November instant, and 

 in virtue of the provisions of the 26th section of the Adultera- 

 tion Act, the following standards of quality have been estab- 

 lished for milk and its products: 



MILK AND ITS PRODUCTS 



1. MILK, unless otherwise specified, is the fresh, clean and un- 

 altered product, obtained by the complete, uninterrupted milking, 

 under proper sanitary conditions, of one or more healthy cows, 

 properly fed and kept, excluding that obtained within two weeks 

 before and one week after calving, and contains not less than three 

 and one quarter (3.25) per cent, of milk fat, and not less than 

 eight and one half (8.50) per cent of milk solids, other than fat. 



2. SKIM MILK is milk from which a part or all of the cream has 

 been removed, and contains not less than eight and one half (8.50) 

 per cent of non-fat milk solids. 



