APPENDIX B. 205 



2. When the mechanism of the pasteurizer or pasteurizing system is 

 such that the three important elements, namely : the temperature, time 

 of exposure, and the quantity of milk exposed at one time can be readily 

 kept under control and observation by the Department of Health. 



3. When the following conditions are complied with : 



A uniform heating of 140 degrees F. maintained for 20 minutes ; 150 

 degrees F. maintained for 15 minutes ; 155 degrees F. maintained for 5 

 minutes; 160 degrees F. maintained for l l / 2 minutes; 165 degrees F. 

 maintained for 1 minute. 



The time shall be calculated from the period that the entire quantity 

 reaches the required temperature. 



Rule 7. Cooling Temperatures.] The pasteurized product shall be 

 cooled at once to a temperature of 45 degrees F. or less. This cooling 

 shall be so conducted that the pasteurized product is not exposed to the 

 air or other contamination. This cooling apparatus shall be so con- 

 structed that it can be readily cleaned and sterilized. 



