38 THE MARKETING OF WHOLE MILK 



The Minneapolis Milk Commission is composed of three 

 members, all physicians, one of whom is appointed each 

 year by the incoming president of the Hennepin County 

 Medical Society. The expenses are met by a tax of one- 

 fourth cent on each gallon of milk sold. The tax is subject 

 to a rebate of the unused portion. The inspecting is done 

 by the commission, though the city health department and 

 the state inspectors cooperate, the former making all neces- 

 sary milk tests and the latter scoring the farms on the 

 state score card. 



Though the publicity given the production and sale of 

 certified milk has undoubtedly had a very beneficial in- 

 fluence on the quality of the ordinary milk sold, the ac- 

 tual amount of certified milk sold is relatively small. A 

 New York producer of certified milk recently stated that 

 there are only forty certified milk farms in the whole state 

 of New York. 1 In other states the number is even smaller. 

 Because of its high cost certified milk is and will continue 

 to be put out at prices beyond the reach of most consumers. 



The state of New York has gone further than most 

 other states or most cities in establishing grades of milk. 

 In 1918 it issued a list of grades with rather elaborate reg- 

 ulations. 2 They were as follows: 



Certified. 



Grade A, raw. 



Grade A, pasteurized. 



Grade B, raw. 



Grade B, pasteurized. 



Grade C, raw. 



Grade C, pasteurized. 

 These are fully described in Regulation 13 of the Sani- 



1 Hoard's Dairyman, March 19, 1920, p. 574. 



2 Sanitary Code established by the Public Health Council Albany. 



