Standards for Pasteurized Milk. 255 



General Regulations. 

 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 require- 

 ments 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. 



2. Pasteurized cream, or cream separated from pasteurized 

 milk, shall be labeled in the manner herein provided for the label- 

 ing of pasteurized milk. 



STANDARDS FOR PASTEURIZED MILK. 



Requirements. 



1. It shall not contain more than 1,000,000 bacteria per cubic 

 centimeter before pasteurization, nor over 50,000 when delivered 

 to the consumer. 



2. The standards for the percentage of milk fat and of total 

 solids shall be the same as for raw milk. 



Recommendations. 



1. The limits for the bacterial count before pasteurization and after pasteurization 

 should both be lowered if possible. 



STANDARDS FOR PASTEURIZED CREAM. 



Requirements. 



1. No cream shall be sold that is obtained from pasteurized 

 milk that could not be legally sold under the provisions herein set 

 forth, nor shall any cream that is pasteurized after separation 

 contain an excessive number of bacteria. 



