io8 DAIRYING 



All cows must be examined by the tuberculin test at least 

 once each year, and the results of such tests determine how soon 

 a retest should be made. 



The sanitary condition of the cow stable, milk house, ap- 

 paratus, bottles, cans, wagons, etc., etc., must conform to certain 

 regulations. 



The pasteurization of milk or cream must be done at certain 

 prescribed temperatures and held for certain lengths of time at 

 these temperatures. 



A standard bacteria content per 1 c.c. milk and cream may be 

 adopted, together with standards for fat and solids-not-fat in 

 whole milk, skim milk and cream. 



The use of any kind of a preservative in milk or cream is 

 always forbidden, and provision made for making complaints, 

 as well as for inspection and for fines when any of the provisions 

 of the ordinance are violated. 



Experience with city milk ordinances has shown that unless 

 an inspector, who may devote as much of his time as is necessary 

 to this work is provided, the public gets very little protection or 

 benefit from such ordinances. 



STATE DAIRY LAWS. 



859. The laws of a state relating to the sale of dairy pro- 

 ducts may include all the regulations contained in city milk 

 ordinances and many others. 



Strict regulations are usually made concerning the sale of 

 butterine, oleomargarine and filled cheese, the shipping of un- 

 washed, empty milk cans, the location of a farm cream separator, 

 the use of a state brand or stencil or label, the capacity of Bab- 

 cock milk test glassware and the lawful reading and reporting of 

 test results. 



Provisions are also made for prosecuting any violations of 

 these laws, and the enforcement of all penalties. 



