Bacteria in Market Milk. 205 



the Board of Health, and produced and handled in ac- 

 cordance with the following minimum requirements, 

 rules and regulations and in further accordance with the 

 special rules and regulations relating to the pasteuriza- 

 tion of milk. 



1. The milk after pasteurization must be at once 

 cooled and placed in sterilized containers, and the con- 

 tainers immediately closed. 



2. All containers in which pasteurized milk is deliv- 

 ered to the consumer shall be plainly labeled "Pasteur- 

 ized". Labels must also bear the date and hour when 

 the pasteurization was completed, the place where pas- 

 teurization was performed, and the name of the person, 

 firm or corporation performing the pasteurization. 



3. The milk must be delivered to the consumer within 

 36 hours after the completion of the process of pasteur- 

 ization. 



4. No milk shall be pasteurized more than once. 



5. No milk containing an excessive number of bac- 

 teria shall be pasteurized. 



General Regulations for Grade B 



1. Caps of bottles containing milk of .grade B shall 

 be white and marked ' ' Grade B " in bright green letters 

 of large type. 



2. The necks and shoulders of cans containing grade 

 B milk shall be painted bright green, and a metal tag 

 shall be attached to each can with the words ' * Grade B ' T 

 in large type, and the words of the subdivision to which 

 the quality of the milk in said can conforms. 



Grade C. Grade C is to be used for cooking and 

 manufacturing purposes only. It includes all raw milk 

 that does not conform to the requirements of any of the 

 subdivisions of grade A or grade B. 



