400 CITY MILK SUPPLY 



SUBNORMAL MILK 

 REQUIREMENTS 



1. Natural milk that contains less than 3.25 per cent., but more than 2.5 per 

 cent, milk fat, and that complies in all other respects with the requirements above 

 set forth, may be sold, provided the percentage of fat does not fall below a definite 

 percentage that is stated in a conspicuous manner on the container; and further 

 provided that such container is conspicuously marked "substandard milk." 



PRODUCTION OF CREAM 

 REQUIREMENTS AND RECOMMENDATIONS 



1. It shall be obtained from milk that is produced and handled in accordance 

 with the provisions hereinbefore set forth for the production and handling of 

 milk. 



STANDARDS FOR MILK 



REQUIREMENTS 



1. It shall not contain more than 100,000 bacteria per cubic centimeter. 



2. It shall contain not less than 3.25 per cent, milk fat. 



3. It shall contain not less than 8.5 per cent, solids-not-fat. 



RECOMMENDATIONS 



1. The bacterial limit shall be lowered if possible. 

 STANDARDS FOR CREAM 

 REQUIREMENTS 



1. There shall be a bacterial standard for cream corresponding to the grade 

 of milk from which it is made and to its butterfat content. 



2. It shall contain not less than 18 per cent, milk fat. 



RECOMMENDATIONS 



Same as above for milk. 



STANDARDS FOR SKIM-MILK 

 REQUIREMENTS 



1. It shall contain not less than 8.75 per cent, milk solids. 



2. Control of sale of skim-milk: Whether] skim-milk is sold in wagons or in 

 stores all containers holding skim-milk should be painted some bright, distinctive 

 color and prominently and legibly marked " skim-milk." When skim-milk is 

 placed in the buyer's container, a label or tag bearing the words "skim-milk" 

 should be attached. 



PRODUCTION OF PASTEURIZED MILK 



Pasteurized milk is milk that is heated to a temperature of not less than 140F. 

 for not less than 20 min., or not over 155F. for not less than 5 min., and for 



