36 THE MARKETING OF WHOLE MILK 



ferences form the broad, general basis of present grades 

 of milk, namely: (a) milk for infants to drink; (b) milk for 

 adults to drink; (c) milk for cooking only. Under each of 

 these there should doubtless be a number of sub-grades 

 based on fat content. The principal points which are 

 considered in establishing the various grades are the food 

 value and questions of safety and decency. 



Milk as found on the market might be classified as 

 follows : 



1. Ordinary milk 

 (a) Raw 



{i) Pasteurized 



2. Graded milk (mostly raw) 

 (a) Certified milk 



(i) Unofficial or so-called certified milk 



(c) Inspected milk 



(J) Miscellaneous special grades 

 A very large part of the milk sold is ordinary milk, 

 either raw or pasteurized. Practically all that is retailed 

 directly by producers is raw, whereas much of that sold 

 by dealers is pasteurized. About all that is required of 

 ordinary milk as commonly sold is that it be clean enough 

 to pass the inspection of the buyer, and that it and the 

 conditions under which it is produced comply with state 

 and city sanitary requirements as interpreted by state or 

 city officials. 



What may be called graded milks are of a wide variety 

 as far as names are concerned. Best known among these 

 is certified milk. This term is properly applied to milk 

 produced under the approval of a medical milk commis- 

 sion. The term "certified milk" originated with Dr. 

 Henry L. Coit of Newark, New Jersey, who formulated 

 the plan for the first medical milk commission, which was 



