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February 2, 1918


JAMA. 1918;70(5):314-315. doi:10.1001/jama.1918.02600050036013

What constitutes good milk? The fact that in at least one state, New York, milk is frequently sold with a grade label to designate its quality suggests that it is not difficult to establish satisfactory standards for this important food product. An investigation of the current methods of "scoring" milk, where this is done, shows, however, that the usual basis for evaluating market milk and classifying the product is founded essentially on the conditions under which it is produced and only to a limited extent on the inherent quality of the food. The inadequacy of the usually accepted criteria is attested by the fact that for several years the Official Dairy Instructors' Association, now the American Dairy Science Association, has recognized the necessity for a change of attitude in the matter of dairy scores, and has entrusted the problem of revising the current methods to a representative committee of scientists.