548 MILK 



showing the size and arrangement of the lettering thereon shall be submitted 

 to and approved, by the said Department before being attached to any re- 

 ceptacle containing milk or cream of the said grade and designation. 



Regulation 134. Pasteurization. Only such milk or cream shall be re- 

 garded as pasteurized as has been subjected to a temperature of from 142 

 to 145 F. for not less *han thirty minutes. 



ADDITIONAL REGULATIONS GOVERNING THE SALE OF GRADE "C" MILK OR 



CREAM (PASTEURIZED) (FOR COOKING AND MANUFACTURING PURPOSES 



ONLY) 



Definition. Grade "C" milk or cream is milk or cream not conforming 

 to the requirements of any of the subdivisions of Grade "A" or Grade "B" 

 and which has been pasteurized according to the Regulations of the Board 

 of Health or boiled for at least two minutes. 



Regulation 136. Physical Examination of Cows. All cows producing 

 milk or cream of this designation must be healthy, as determined by a phys- 

 ical examination made by a duly licensed veterinarian. 



Regulation 137. Bacterial Content. No milk of this designation shall 

 contain more than 300,000 bacteria per c.c. and no cream of this grade shall 

 contain more than 1,500,000 bacteria per c.c. after pasteurization. 



Regulation 138. Scoring of Dairies. Dairies producing milk or cream of 

 this designation must score at least 40 points on an official score card ap- 

 proved by the Department of Health. 



Regulation 139. Time of Delivery. Milk or cream of this designation 

 shall be delivered within forty-eight hours after pasteurization. 



Regulation 140. Bottling. Milk or cream of this designation shall be 

 delivered in cans only. 



Regulation 141. Labeling. The tags attached to all cans containing 

 Grade "C" milk (for cooking) shall be white with the grade and designation 

 "Grade C milk (for cooking)," the name and address of the dealer, and the 

 date when and place where pasteurization was performed, clearly, legibly, 

 and conspicuously displayed thereon. No other word, statement, design, 

 mark, or device shall appear on that part of the tag containing the grade and 

 designation, unless authorized and permitted by the Department of Health. 

 A proof print or sketch of such tag, showing the size and arrangement of 

 the lettering thereon shall be submitted to and approved by the said De- 

 partment before being attached to the cans containing milk of the said grade 

 and designation. The cans shall have properly sealed metal covers painted 

 red. 



Regulation 142. Pasteurization. Only such milk or cream shall be re- 

 garded as pasteurized as has been subjected to a temperature of 145 F. for 

 not less than thirty minutes. 



ADDITIONAL REGULATIONS GOVERNING THE SALE OF CONDENSED SKIMMED 



MILK 



Definition. Condensed skimmed milk is condensed milk in which the 

 butter-fat is less than twenty-five (25) .per cent, of the total milk solids. 



Regulation 145. Cans to be Painted Blue. The cans containing con- 

 densed skimmed milk shall be colored a bright blue and shall bear the words 

 "Condensed Skimmed Milk" in block letters at least 2 inches high and 

 2 inches wide, with a space of at least ^ inch between any two letters. The 

 milk shall be delivered to the person to whom sold, in can or cans, as required 

 in this regulation, excepting when sold in hermetically sealed cans. 



ADDITIONAL REGULATIONS GOVERNING THE LABELING OF MILK OR CREAM 

 BROUGHT INTO, DELIVERED, OFFERED FOR SALE, AND SOLD IN NEW 

 YORK CITY 



Regulation 146. Labeling of Milk or Cream. Each container or recep- 

 tacle used for bringing milk or cream into or delivering it in the City of New 

 York shall bear a tag or label stating, if shipped from a creamery or dairy, 



