. Dairy technology; a treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, and oleomargarine. Dairying; Milk; Dairy products. CHAPTER VI. CERTIFIED MILK. Investigations show that market milk is improved by- general inspection, and that, by grading or classifying, some milk of very high quality can be brought upon the market. For a general supply of milk to be used by healthy adults or in cooking, the problem is not so great, because probably no great harm wil
. Dairy technology; a treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, and oleomargarine. Dairying; Milk; Dairy products. CHAPTER VI. CERTIFIED MILK. Investigations show that market milk is improved by- general inspection, and that, by grading or classifying, some milk of very high quality can be brought upon the market. For a general supply of milk to be used by healthy adults or in cooking, the problem is not so great, because probably no great harm will come from the use of. Fig. I. — Interior \aew of South Dakota State College dairy barn, showing clean cows in a clean, well-ventilated and comfortable place. ordinary market milk produced in compliance with our present laws and regulations. But for invalid or infant feeding, a much better quality is necessary. Origin of the Term " Certified ; — This term, so far as known, was coined by Dr. Henry L. Coit of Newark, N. J., who was perhaps the foremost man in the 55. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Larsen, C. (Christian), 1874-; White, William M. joint author. New York, Wiley
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