DEVELOPMENT OF CITY MILK SUPPLY PROBLEMS 51 
experiments in milk grading, and in 1913 milk grading was 
extended to include the state of New York. Encouraged by 
these attempts milk grading has been undertaken by munici- 
pal and private enterprise in various cities in a number of 
states. 
In 1912 the Official Dairy Instructors Association or, as it 
is now called, the American Dairy Science Association, 
through a committce, undertook to determine the essential 
facts in milk quality. In its first formal report in 1917,°* 
this committee defined quality in milk and indicated how 
grades might be so-constituted as to conform to market needs. 
The markets in the large cities and in the smaller towns 
present somewhat different problems. In both, the main need 
is for a moderately rich, safe, clean, sweet milk which will be 
satisfactory for adults and for children. This may well be 
characterized as ‘‘table milk.’’ In both there is a limited de- 
mand for an extra attractive grade of milk which is usually 
somewhat richer, perhaps a little cleaner, and has an increased 
keeping quality. This may be referred to as ‘‘special’’ or 
“baby milk.’’ 
On the other hand there is on both markets a considerable 
amount of milk which does not come up to the standard for 
‘table milk.’’ In the large cities its most common deficiency 
is keeping quality induced by age or careless handling. In 
the small town healthfulness is usually the point to be criti- 
cised since in such places pasteurization is the exception rather 
than the rule. Such milk is either undesirable or unsafe, 
depending upon the nature of its deficiency, and still in either 
case it is ordinarily well adapted to cooking purposes. Such 
milk might be characterized as ‘‘cooking milk.’’ 
It is common for milk reformers to insist that any system 
of classification which contemplates the sale of unsafe milk 
is unsound but any workable system of classification must 
take account of market conditions as they exist. Again, cook- 
ing milk as here discussed is safe for cooking purposes. Any 
plan which contemplates accurate labeling is at least a step 
% See footnote 47. 
