Hill,1in 1928, reported a test for quantitatively measuring the difference in toughness of curds in cow's milk. Briefly, this test consisted of measuring, on a gram scale, the pull required to draw a star-shaped knife through a curd formed by adding a solution of pepsin to milk. He found that the curd tension may vary from 16 to 140 Gm., the average being 60 Gm. Any milk with a curd tension of less than 30 Gm. he called a "soft curd milk," and all above 30 Gm. "hard curd milk." This standard has been adopted by the department of health of New York City. It seems well established by the investigations of Hill that the toughness of the curd is an individual characteristic and is fairly uniform and permanent for the individual cow. Hill2suggested that soft curd milk is better tolerated by infants than is hard