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ARTICLE |

COMMERCIAL CLASSES OF MILK.

A. D. MELVIN, M.D.
JAMA. 1907;XLIX(13):1092. doi:10.1001/jama.1907.25320130026001j.
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ABSTRACT

In view of the elaborate manner in which the necessity for a pure milk supply has been pointed out, and of the many obstacles in the way of obtaining such a supply except through vigorous official supervision, it is believed that if the milk supply is divided into three classes as hereinafter described, and an efficient supervision provided, the consumer will be amply protected in securing clean and uncontaminated milk, therefore the following recommendations are respectfully submitted:

That the milk supply of the city be divided into three classes, to be known as Classes 1, 2 and 3. The specifications for certified milk for infants to be the same as recommended by the Milk Commission, and to be known as Class 1.

Class 2 to be clean, raw milk from healthy cows as determined by the tuberculin test and veterinary physical examination. The cows to be housed, fed and milked

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