The quality of a designated milk supply is one of the numerous subjects on which a physician is often expected by the layman to express a helpful opinion. In seeking for a guide in this field, the professional worker has had his attention directed recently to various methods of grading or scoring food products. The grading of milk according to quality is now considered essential as a means of improving city milk supplies. Many factors enter into the problem, and at present opinions differ widely in regard to some of them. An experienced student of this subject has ventured this summarized statement: Milk to be of high quality (1) should have a food value suited to the needs of the consumer, (2) should be free from visible dirt, unpleasant odors and tastes, (3) should not contain an excessive number of bacteria, and (4) should be free from disease germs.
HOW SHALL MILK BE RATED? JAMA. 1915;LXV(7):624–625. doi:10.1001/jama.1915.02580070058018
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