Standards for Pasteurized Milk. 253 



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 140 F. for not less than 20 minutes, or not over 

 155 F. for not less than 5 minutes, and for each degree of tem- 

 perature over 140 F. the length of time may be 1 minute less 

 than 20. Said milk shall be cooled immediately to 50 F. or below 

 and kept at or below that temperature. 



Cow Stables. 



Requirements. 

 The same as for the production of raw milk. 



Recommendations. 



The same as for the production of raw milk. 



Milk Room. 



Requirements. 

 The same as for the production of raw milk. 



Recommendations. 



The same as for the production of raw milk. 



Cows. 



Requirements. 



The same as for the production of raw milk, with the excep- 

 tion of the sections relating to the tuberculin test. 



Recommendations. 



That no cows be added to a herd excepting those found to be free from tuberculosis 

 by the tuberculin test. 



Employees. 



Requirements. 

 The same as for the production of raw milk. 



