CHAPTER VII 

 CERTIFIED MILK 



Certified milk is that which has been produced under the 

 supervision of a Medical Milk Commission and in accordance 

 with the requirements of the Commission. The Milk Com- 

 mission must be appointed by an approved Medical Society. 

 The Medical Milk Commission employs the services of experts, 

 whose duty it is to make frequent examinations of the milk 

 and methods of production. If the reports of these experts 

 are satisfactory to the Commission, it then issues its certifica- 

 tion for the milk in question. The first certified milk was 

 produced in 1891 to meet a need recognized by physicians for 

 a high grade milk for the feeding of infants and young children. 



The term "certified milk" is registered in the United States 

 Patent Office in order to protect it from being used to designate 

 any grade of milk which does not conform to the requirements 

 of a medical milk commission. It is distinctly understood, 

 however, that the use of the term shall be allowed without 

 question when employed by medical milk commissions organ- 

 ized to influence dairy work for clinical purposes. 



Some states have enacted legislation protecting the use of 

 this term. New York has set a good example by a law a part 

 of which is as follows : 



"No person shall sell or exchange, or offer or expose for sale 

 or exchange, as and for certified milk any milk which does not 

 conform to the regulations prescribed by, and bear the certifi- 

 cation of, a milk commission appointed by a county medical 



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