CHAPTER IX. 



CERTIFIED MILK. 



Milk commissions. The medical milk commission move- 

 ment is the outgrowth of the efforts of one physician to secure 

 clean milk. Dr. Henry L. Coit of Newark, N. J., recognized 

 the inadequacy of state and municipal methods of dealing with 

 the milk problem. He and his associates, in 1893, organized 

 a professional organization known as the Medical Milk Com- 

 mission of Essex County, New Jersey. They drew up regu- 

 lations covering the methods of producing clean milk, quality 

 of the product, etc. One dairyman, Mr. Stephen Francisco, 

 agreed to conform to the regulations ; in default of which he 

 was to forfeit the support of the commission in guaranteeing 

 his product to the profession. 



The object and scope of the work of the commission were 

 defined as follows (8) : 



" The objects of this commission are to establish correct clinical stand- 

 ards of purity for cows' milk ; to become responsible for a periodical 

 inspection of the dairies under its patronage ; provide for chemical and 

 bacteriological examinations of the product, and the frequent scrutiny of 

 the stock by competent veterinarians ; to promote only professional and 

 public interests. 



' ' The following are three general requirements or standards for the 

 milk: (1) An absence of large numbers of micro-organisms, and the 

 entire freedom of the milk from pathogenic varieties ; (2) unvarying 

 resistance to early fermentative changes in the milk, so that it may be 

 kept under ordinary conditions without extraordinary care; (3) a con- 

 stant nutritive value of known chemical composition, and a uniform 

 relation between the percentage of fats, proteids, and carbohydrates. " 



Dr. Coit suggested the use of the phrase " certified milk " 

 to designate the product turned out under the approval of the 

 commission. Mr. Francisco, in order to protect the word 



certified ' ' from illegitimate u&e by trade competitors, regis- 



