LOWERING THE MILK GRADE
A bill has been introduced in the Minnesota State Legislature for the purpose of lowering the butterfat requirement in milk from three and one-quarter to three per cent. This means a reduction of solids in milk from thirteen to eleven per cent, and it further means that more water will be added to much of the milk sold in Minnesota. A Minneapolis ordinance prescribes the butterfat content to be as high as three and one-half per cent. Minneapolis has enough water in its milk now, and, if this bill goes through, the city may expect to use skim-milk almost exclusively.
It hardly seems credible that any one should desire the quality of milk to be reduced for any purpose whatever unless it is for commercial reasons.
Fortunately, at this writing the bill is held up for consideration, and it is to be hoped that sufficient pressure will be brought to bear to insure its defeat. Too many cows give poor milk and any effort to standardize and legalize the inferior cow is a reflection on the integrity of milk sellers. Inferentially, there are too many under-fed children and yet if milk is reduced in quality, we must expect less vigor in the growing child.
One wonders why such a bill should get into the Legislature; what are the real reasons for its passage?