374 MILK AND MILK PRODUCTS 
will help to raise the standards of dairying in this country, and that the 
provision regarding substandard milk is a liberal one. 
Cow’s Milk. Standard milk should contain not less than 8.5 per 
cent of solids-not-fat and not less than 3.25 per cent of milk fat. 
Skim Milk. Standard skim milk should contain not less than 8.75 
per cent of milk solids. 
Cream. Standard cream should contain not less than 18 per cent of 
milk fat, and should be free from all constituents foreign to normal 
milk. The percentage of milk fat in cream over or under that standard 
should be stated on the label. 
Adjusted Milks. On the question of milks and creams in which the 
ratio of the fat to the solids-not-fat has been changed by the addition 
to or subtraction of cream or milk fat the commission has hesitated to 
take a position. On the one hand they are in favor of every procedure 
which will increase the market for good milk and make the most profit- 
able use of every portion of it. On the other, they recognize the 
sensitiveness of milk, the ease with which it is contaminated, and the 
difficulty of controlling such processes as standardizing, skimming, homo- 
genizing, souring, adjusting, etc., so as to prevent contamination and 
the use of inferior materials. On this subject the commission passed a 
resolution presented by a special committee, as follows: 
The committee believes that it is probably necessary to admit standardized 
and adjusted milk. They believe that such manipulation should be controlled 
and that such milk should be distinctly labeled as to its modifications. 
Milk in which the ratio of the fat to the solids-not-fat has been changed by 
the addition to or subtraction of cream should be labeled ‘‘adjusted milk”’; the 
label should show the minimum guaranteed percentage of fat and should comply 
with the same sanitary or chemical requirements as for milk not so standardized 
or modified. 
The committee very carefully considered the subject of the agita- 
tion which has taken place regarding percentage of solids-not-fat due 
to the fact that in some large cities much of the milk contains less than 
8.5 per cent solids-not-fat. While the commission is disposed to admit 
that these conditions may exist, yet it believes that these conditions can 
be remedied, if not immediately at least gradually. On the other hand, 
experience has shown that to lower the standard would, in a few years, 
result in the lowering of the general quality of the milk placed on the 
market, since commerce always tends to approach the minimum stand- 
ard. The commission, therefore, thinks it is unwise to reduce the 
standard for solids-not-fat below the percentage of 8.5. In those com- 
munities where such a standard can not be rigidly enforced at the 
