400 KINDS AND CLASSES OF MARKET MILK 



over 3.5, three cents extra are paid, and for every tenth below 

 three cents are deducted, thus a 5.0 per cent milk would bring 

 $2.20 and a 3.0 per cent milk would be worth $1.60. In addi- 

 tion five cents extra per hundred is paid for Grade A milk and 

 a like amount subtracted if the milk falls into the Grade C 

 class. Thus, 100 pounds of 5 per cent Grade A would be 

 worth $2.25, while 100 pounds of 3.0 per cent Grade C would 

 bring only $1.55. A different price standard for each month 

 in the year may then be announced in advance with a table 

 indicating just what any particular class and grade will be 

 worth. 



There is a strong tendency throughout the middle west to 

 buy on the fat test solely, to buy, as it were, the fat in the form 

 of milk. 



The breeders of Jersey and Guernsey cattle will welcome 

 any system that pays for quality. 



QUESTIONS 



1. What is meant by market milk? 



2. What per cent of the total amount of milk produced is used as butter, 



as cheese, as milk and cream? 



3. How many babies are there in the United States under one year of age? 



4. What per cent and number are bottle fed? 



5. About what is the proportion of infant mortality between the breast fed 



and the cow's milk fed? 



6. What three classes of factors influence the quality of cow's milk? 



7. How is milk scored? 



8. What is meant by "loose" milk? 



it. Why is bottled milk more likely to be good than loose milk in cities? 



10. What is clarified milk? 



11. What is standardized milk? 



12. What is pasteurization? Explain the three systems? 



13. What is "sanitary" milk? 



14. What is certified milk? How is it produced? 



15. What is homogenized milk? 



16. Describe the method of selling milk in vogue in any city with which you 



are familiar. 



17. Describe the Borden Milk Company's plan. 



