192 CONFERENCE ON MILK PROBLEMS 



3. PASTEURIZED MILK is milk that has been heated below boil- 

 ing, but sufficiently to kill most of the active organisms present; 

 and immediately cooled to 45 F., or lower, and kept at a tempera- 

 ture not higher than 45 F., until delivered to the consumer, at 

 which time it shall not contain more than 10,000 bacteria per cubic 

 centimetre. 



4. STERILIZED MILK is milk that has been heated at the temper- 

 ature of boiling water, or higher, for a length of time sufficient to 

 kill all organisms present; and must be delivered to the consumer 

 in a sterile condition. Sterilized milk shall not be sold or offered 

 for sale, except in hermetically closed containers bearing the words 

 "This milk should be used within twelve (12) hours after opening 

 the container." 



5. CERTIFIED MILK. Milk sold as certified milk shall comply 

 with the following requirements: 



(a) It shall be taken from cows semi-annually subjected to 

 the tuberculin test, and found without reaction. 



(fe) It shall contain not more than 10,000 bacteria per cubic 

 centimetre from June to September; and not more than 5,000 bac- 

 teria per cubic centimetre from October to May, inclusive. 



(c) It shall be free from blood, pus, or disease producing or- 

 ganisms. 



(d) It shall be free from disagreeable odor or taste. 



(e) It shall have undergone no pasteurization or sterilization, 

 and be free from chemical preservatives. 



(/) It shall have been cooled to 45 F., within half an hour after 

 milking, and kept at that temperature until delivered to the con- 

 sumer. 



(g) It shall contain 12 to 13 per cent of milk solids, of which 

 at least 3.5 per cent is fat. 



(h) It shall be from a farm whose herd is inspected monthly by 

 the veterinarian, and whose employees are examined monthly by a 

 physician. 



6. EVAPORATED MILK is milk from which a considerable portion 

 of water has been evaporated, and contains not less than 26 per 

 cent of milk solids, and not less than 7.20 per cent of milk fat. 



7. CONDENSED MILK is milk from which a considerable portion 

 of water has been evaporated, and to which sugar has been added. 

 It contains not less than 28 per cent of milk solids, and not less 

 than 7-7 per cent of milk fat. 



8. CONDENSED SKIM MILK is skim milk from which a consider- 

 able portion of water has been evaporated, with or without the 

 addition of sugar. 



Q. BUTTERMILK is the product that remains when butter is sep- 



