MILK AS A MARKET COMMODITY 



35 



Ordinances of the various cities usually provide for 

 standards conforming closely to state standards, although 

 they frequently vary somewhat from those of the states. 

 Following are the fat and total solids standards for a num- 

 ber of cities and their respective states: 



TABLE XIII 



Comparison of Staff and City Milk Standards 



In most cities milk is sold with no reference to grade. 

 City inspection, where there is any, merely determines 

 whether the product is fit for food at all. If it is, it may 

 be sold as "milk." It is coming to be recognized, how- 

 ever, that there are differences in the demands for milk 

 which are legitimate and which can be met only at varying 

 costs. For example, milk for infants must be of the very 

 highest quality from a sanitary point of view at least. For 

 cooking purposes, however, this is not so important, 

 since there is no danger from even a rather high bacterial 

 content in milk which is to be cooked. The latter grade 

 can be produced at a much lower cost. 



Some few cities are now making allowance for such dif- 

 ferences in demand by having milk graded and the vari- 

 ous grades labeled in order that the consumer may know 

 what grade he is getting and pay accordingly. These dif- 



