46 UNIVERSITY OF WISCONSIN STUDIES 
for more than two farm inspections per year.** On the other 
hand the studies of germ life referred to above have shown 
that the factors controlling the germ content of the milk 
change twice per day on each farm. Under such cireum- 
stances little can be accomplished toward controlling the germ 
content of milk by the amount of farm inspection which the 
health officials find to be financially possible. 
The need of effective supervision of milk supples is unques- 
tioned. Farm inspection failing to provide this supervision, 
attention is returning to an inspection of the milk itself. As a 
matter of fact, if the consumer can assure himself that the milk 
as delivered to him is in satisfactory condition, he has very 
little interest in the preceding details. The four questions which 
he is accustomed to ask regarding a milk are the following :*” 
Is it rich? (The problem of food value) 
Is it safe? (The problem of healthfulness) 
Is it clean? (The problem of cleanliness) 
Is it sweet? (The problem of keeping quality) 
The housewife commonly estimates the richness of the milk 
by the depth of the cream in the neck of the bottle. The 
food value of milk cannot be adequately expressed by any 
single measurement because in addition to its value as a source 
of energy, it has an important relation to growth and health. 
However, in comparing the relative food values of two samples 
of normal milk, the net calories of energy contained are per- 
haps the best basis for comparison. There are at present 
available only a few analyses of milk of known purity and 
these analyses grouped according to their fat content are 
eviven in Table I. 
4H. Lloyd, Report of Committec on Cost of Dairy and Milk Inspec- 
tion, Ann, Rept., Int. Asso. of Dairy and Milk Insp., 7, 42-47, 1919. 
47H. A, Harding, R. S. Reed, W. A. Stocking and E. G. Hastings, What 
is Meant by Quality in Milk. Circ. 205, Ill. Aer. Exp. Sta., 1919. Also 
published by the N. Y. and Cornell Agr, Exp. Stations. 
