viii CONTENTS 



CHAPTER PAGE 



tance of pasteurization, 23 ; extent of practice of pasteuriza- 

 tion, 23; four methods of regulating city milk supplies, 24; 

 who should regulate, 26; city regulation, 26; state regula- 

 tion, 27; federal regulation, 28; extent of milk regulation 

 in Wisconsin, 28-29; m United States, 30; influence on 

 death rate, 31. 



Section 6. Standards and Grades 32 



Legal standards necessary, 32; government standards usually 

 minimum standards, 32; milk standards, 33; standards of 

 various states, 34; composition of milk, 34; city vs. state 

 standards, 35; different grades, justification for, 35; market 

 classes, 36; certified milk, 36; medical milk commissions of 

 Milwaukee, Chicago, and Minneapolis, 37-38; New York 

 grades, 38; recommendations of Committee on Milk Stand- 

 ards, 39; standardization of fat content, 41; grading of milk 

 feasible, 41. 



Section 7. Basis of Payment for Milk 42 



Comparison of prices difficult, 42; different bases of payment, 

 42; Babcock test, 43. 



III. THE MARKETS FOR WHOLE MILK: 



Section I. The City as a Market 45 



Proportion of milk entering directly into milk problem, 45; 

 a "sellers* market," 46; amount of milk available for a city 

 like Milwaukee, 46; Milwaukee, Chicago, and other milk 

 zones, 48; New York milk zone, 50; expansion of a milk zone, 

 50; Dairymen's League membership, 51; producer may 

 claim a vested interest in a city's markets, 53. 



Section 2. Alternative Markets 53 



What are they? 53; a typical instance, 54; the condensery as 

 an alternative market, 56; the creamery and cheese factory 

 as alternative markets, 57; the ice-cream factory as an 

 alternative market, 58. 



Sections. The Export Markets for Milk 59 



Exports confined almost entirely to the various powdered, 

 condensed, and evaporated mrtks, 59; pre-war export mar- 

 kets, 59; milk exports by years, 60; milk export by coun- 

 tries, 61. . 



