CHAPTER VI. 



CERTIFIED MILK. 



Investigations show that market milk is improved by 

 general inspection, and that, by grading or classifying, 

 some milk of very high quaUty can be brought upon the 

 market. For a general supply of milk to be used by healthy 

 adults or in cooking, the problem is not so great, because 

 probably no great harm will come from the use of 



Fig. 1. — Interior view of South Dakota State College dairy bam, showing 

 clean cows in a clean, well-ventilated and comfortable place. 



ordinary market milk produced in compliance with our 

 present laws and regulations. But for invaKd or infant 

 feeding, a much better quaHty is necessary. 



Origin of the Term " Certified Milk." — This term, 

 so far as known, was coined by Dr. Henry L. Coit of 

 Newark, N. J., who was perhaps the foremost man in the 



55 



