250 Principles of Legislative Milk Control. 



6. No place for the operation of which a license or permit is 

 granted shall be located within 100 feet of a privy or other possible 

 source of contamination, nor shall it contain or open into a room 

 which contains a water-closet. 



7. No skim milk or buttermilk shall be stored in or sold from 

 cans or other containers unless such containers are of a distinctive 

 color and permanently and conspicuously labeled "skim milk" or 

 "buttermilk," as the case may be. 



8. No container shall be used for any other purpose than 

 that for which it is labeled. 



Recommendations. 



1. Ice used for cooling purposes shall be clean and uncontaminated. 



2. No person whose presence is not required shall be permitted to remain in any 

 cow stable, milk house, or bottling room. 



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, pro- 

 vided the percentage of fat does not fall below a definite percent- 

 age 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. 



LABORATORY 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. 



LABORATORY STANDARDS FOR CREAM. 



Requirements. 



1. There shall be a bacterial standard for cream correspond- 

 ing to the grade of milk from which it is made and to its butter-fat 

 content. 



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



Recommendations. 



Same as above for milk. 



