oa0 MILK AND MILK PRODUCTS 
objections. Some have been discussed before in this book and will not 
be given further attention. The following methods have been pro- 
posed at one time or another: 
1. Sanitary inspection of the dairies; 
2. Bacterial examination of the milk; 
3. Dirt or sediment test. 
Harding et al. (1917) consider that the elements of quality in city 
milk to consist of food value, healthfulness, cleanliness and keeping 
quality. The discussion of these factors leads these authors to the 
following combination of them to form a basis for grading milk. Park 
GRADE ELEMENT OF QUALITY DEGREE OF EXCELLENCE 
{ Food value Fat content as stated on package 
Healthfulness Medical supervision of health of men and 
Special milk animals, or proper pasteurization 
Cleanliness Sediment, not more than a trace 
Keeping quality Excellent 
Food value Fat content as stated on package 
. Healthfulness Properly pasteurized 
Table mill Cleanliness Sediment, not more than a small amount 
Keeping quality Good 
Food value Fat content as stated on package 
Cooking milk Healthfulness Boiled 
& Cleanliness May not be sufficient for table grade 
Keeping quality May not be sufficient for table grade 
(1918) does not approve some of the claims in this report. He calls 
attention to the fact that Harding and his collaboratois are inter- 
ested in the dairy instead of the infant.- He further states, ‘“ The 
experts ... were considering the best methods of grading milk and 
not the question as to whether excessive numbers of bacteria in 
market milk were wholesome or not. It would be, to my mind, a step 
backward to accept the views expressed in the body of the editorial.” 
(From a letter discussing this report.) Park and his colleagues at the 
Research Laboratories of the New York City Department of Health 
have given much study to the rejation of milk bacteria to disease in 
children. 
The Dairy Score Card. No attempt will be made to present in this 
place a complete discussion of the dairy score card. The score card had 
