402 CITY MILK SUPPLY 



2. It shall be cooled to 60F. or below within two hours after it is drawn from 

 the cow, and it shall be held at or below that temperature until it is pasteurized. 

 After pasteurization, it vshall be held at a temperature not exceeding 50F. until 

 delivered to the consumer. 



3. Pasteurized milk shall be distinctly labeled as such, together with the 

 temperature at which it is pasteurized and the shortest length of exposure to 

 that temperature and the date of pasteurization. 



RECOMMENDATIONS 



1. No milk shall be repasteurized. 



2. The requirements governing the production and handling of milk for pasteuri- 

 zation should be raised wherever practicable. 



PASTEURIZING PLANTS 



REQUIREMENTS 

 The same as under "Receiving stations and bottling plants" for raw milk. 



RECOMMENDATIONS 



The same as_under "Receiving stations and bottling plants" for raw milk. 



STORES 



REQUIREMENTS 

 The same as for raw milk. 



RECOMMENDATIONS 



The same as for raw milk. 



GENERAL REGULATIONS 



. '<^ f 



REQUIREMENTS 



1. It is recommended that dairies producing milk which is to be pasteurized 

 shall be scored on the United States Bureau of Animal Industry score card, and 

 that health departments, or the controlling departments whatever they may be, 

 strive to bring these scores up as rapidly as possible. 



2. Milk from cows that have been rejected by the tuberculin test, but which 

 show no physical signs of tuberculosis, as well as those which have not been tested, 

 may be sold provided that it is produced and handled in accordance with all the 

 other requirements herein set forth for pasteurized milk. 



3. Ice used for cooling purposes shall be clean. 



RECOMMENDATIONS 



The same as for raw milk. 



PRODUCTION OF PASTEURIZED CREAM 

 REQUIREMENTS 



1. It shall be obtained only from milk that could legally be sold as milk 

 under the requirements hereinbefore set forth. 



