CHAPTER VIII 
CERTIFIED MILK 
Definition.—Commercial certified milk is a com- 
paratively new product in this country, and, strictly 
speaking, includes milk the qualities of which, especi- 
ally those that depend upon strict sanitary precau- 
tions, are certified to or guaranteed by some official 
organization, usually a milk commission, appointed by 
a medical society or a board of health. Such com- 
missions maintain a somewhat strict supervision over 
the production and handling of the milk, and certify 
to its quality as to cleanliness, purity and composition. 
This guarantee, or certification, gives the consumer a 
fairly satisfactory assurance that he receives milk of 
superior quality. In a somewhat broader sense, the 
term certified milk may include milk of like quality 
produced with equal care, although it may not be 
certified to by any official organization. . Originally: 
the term certified milk was copyrighted, and rightly 
used only by a medical society in New Jersey that 
first certified to milk in the United States.. 
Origin of certified milk:—Primarily, certified milk 
was produced for infant-feeding and for hospital use. 
The high mortality of infants in the great cities led 
boards of health to seek for a purer and more 
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