Legal Standards for Milk 145 
a wholesome and nutritious article of diet, which 
furnishes to the system almost the same sort of 
nutrients that lean meat, eggs, or foods of like na- 
ture do, and no one should be debarred by legisla- 
tive or municipal enactment from using such an 
article of food if he so desires. 
Control of milk supply.—Since milk is so extremely 
variable in quality, and is so easily adulterated ; 
since often considerable variations are not readily 
detected; above all, because the amount of milk 
used by any given person or family is compara- 
tively small, the consumer of milk is almost 
wholly at the mercy of the producer and dealer, and 
must rely for a good product very largely upon their 
honor. The state has recognized this, and to pre- 
vent imposition by unscrupulous people, has in 
various ways sought to regulate the sale of milk and 
like products. The chief means used has been to 
establish arbitrary standards of quality, and to subject 
to fine those dealers whose goods should be found 
to be below the required standard. The standards 
established by various states and municipalities have 
varied widely. From 2.5 to 3.7 per cent of fat, 
and from 11.5 to 18 per cent of total solids, have 
been the minimum requirements. (See Appendix C.) 
These standards, while efficient in securing honest 
dealing where they are rigidly enforced, nevertheless 
may work injustice, so far as the honesty of the 
dealer is concerned, under various circumstances, and 
may prevent the production and sale of a compara- 
tively low quality product at a reasonable price. It 
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