MILK AS A MARKET COMMODITY 33 



Since existing local standards vary more or less in dif- 

 ferent parts of the country, the United States Department 

 of Agriculture has issued the following as "Food Inspec- 

 tion Decision 178," adopted as a guide for officials in en- 

 forcing the Food and Drugs Act: 



"i. Milk is the whole, fresh, clean, lacteal secretion obtained 

 by the complete milking of one or more healthy cows, properly 

 fed and kept, excluding that obtained within fifteen days before 

 and five days after calving, or such longer period as may be 

 necessary to render the milk practically colostrum free. 



"2. Skimmed milk is milk from which substantially all of 

 the milk fat has been removed. 



"5. Pasteurized milk is milk that has been subjected to a 

 temperature not lower than 145 degrees Fahrenheit for not less 

 than thirty minutes. Unless it is bottled hot, it is promptly 

 cooled to 50 degrees Fahrenheit or lower. 



"7. Homogenized milk or homogenized cream is milk or 

 cream that has been mechanically treated in such a manner as 

 to alter its physical properties, with particular reference to the 

 condition and appearance of the fat globules." 



The Bureau of Chemistry of the United States De- 

 partment of Agriculture in 1918 issued the following list 

 of standards as found on the statute books of the states 

 indicated: ' 



* Rules and Regulations for the Production of Clean and Safe Milk. Bu. 

 of Chemistry, U. S. Dept. of Agr. Jan. 28, 1918. Mimeographed Pamphlet, 

 page 12. 



