254 Principles of Legislative Milk Control. 



Recommendations. 



The same as for the production of raw milk. 



Utensils. 



Requirements. 

 The same as for the production of raw milk. 



Recommendations. 



The same as for the production of raw milk. 



Milk for Pasteurization. 



Requirements. 



1. The same as for the production of raw milk, with the ex- 

 ception of sections 1, 2, and 6b. 



2. It shall be cooled to 60 P. 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 

 shall be held at a temperature not exceeding 50 F. until delivered 

 to the consumer. 



3. Pasteurized milk shall be distinctly labeled as such, to- 

 gether 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 pas- 

 teurization 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 ' ' Keceiving stations and bottling plants ' ' for raw milk. 



Stores. 



Requirements. 

 The same as for raw milk. 



Recommendations. 



The same as for raw milk. 



