56 DAIRY TECHNOLOGY 



originating and establishing of the first milk commission. 

 The term was registered in the United States Patent 

 Office to protect it from being degraded by dairymen not 

 producing milk vmder supervision of a medical commission. 

 Some states have passed laws limiting the use of this term 

 to milk of sufficiently high quality to come up to Dr. Coit's 

 standard for certiiied milk. 



Certified milk is sanitary milk produced under the 

 strict supervision and according to rules of some health 

 authorities. The herd producing the milk is examined as 

 to its healthfulness at intervals. The sanitary condition 

 of barn and all surroundings, bacterial content and age 

 of milk are carefully watched. If these conditions come 

 up to the standard the owner of the place receives a cer- 

 tificate showing that he is authorized to sell his milk as 

 certified milk. 



Certified milk has all the qualifications of a perfectly 

 sanitary and hygienic food but the price is so high as to 

 be almost prohibitory for the mass of common people. 

 The only alternative seems to be pasteurized milk. This 

 can be supplied at a reasonable cost and, if properly pasteur- 

 ized, will be practically as sanitary and hygienic as certified 

 milk. However, it is very necessary that the pasteuriza- 

 tion be properly done, and to insure this all pasteurizing 

 plants should be carefully and frequently inspected by 

 competent authorities. 



The quantity of certified milk produced in this country 

 is less than one per cent of the total amount of market 

 milk annually consumed. Nevertheless, this product is 

 of very great value in feeding infants and invahds; it 

 has aided in reducing the death rate among children and 

 has had an indirect beneficial influence upon the general 

 milk supply. 



