180 UNIVERSITY OF WISCONSIN STUDIES 
CertirieD MILK 
Certified Milk was first introduced in Newark, N. J., orig- 
inating with Dr. Coit. Gradually other communities adopted 
this system of producing safe raw milk, and it was finally in- 
troduced into Chicago in 1909. At this time the Chicago Medi- 
eal Society appointed a Medical Milk Commission to certify 
the milk from certain farms. At the present time eight dif- 
ferent farms are sending Certified Milk to Chicago, four 
located in the northern part of Illinois and four in the south- 
ern part of Wisconsin. 
MILK INSPECTION 
From 1890 to 1900 great stress was laid on the fat side of 
milk. From 1900 to the present time, the pressure which 
has been brought to bear by the health authorities has been 
largely from a sanitary standpoint. About 1908-1909 a milk 
ordinance was drawn up, which required the pasteurization 
of milk or the tuberculin testing of all cows producing the 
milk. The tuberculin test was not or could not be enforced, 
which made pasteurization obligatory, Imasmuch as this part 
of the ordinance could be enforced. Chicago was the first city 
of any size in America to demand pasteurization of market 
milk. 
No systematic sanitary inspection of farms was established 
until 1910. In 1909 the state legislature passed a law provid- 
ing that in determining the quality of milk nothing should 
be taken into consideration except the result of the analysis 
of the milk in the can, which no doubt was a blow to farm in- 
spection. This law was repealed in 1915. The Commissioner 
of Health hag general supervision of the milk inspection. 
There is also a Chief Food Inspector working under the direc- 
tion of the Commissioner of Health, and he in turn has super- 
visors to carry out his orders. 
The entire dairy district is divided into fifteen inspection 
districts, each with one inspector. Three inspections per year 
per farm are the maximum requirements. If a farmer is 
found below standard on the first inspection, a re-inspection 
