560 



MILK 



Fig. 225. 



PASTEURIZER. CREAMERY 



.Date of Inspections. 



InspYr. 



.'. M. 



.M 



Shipments leave at 



Arrive at 



Also make Butter. Cheese, Condensed Milk, Casein Milk Sugar 

 No. of Patrons Deliver at < 



..Chicago 

 M 



1. Have you made regular inspection of the dairies -... 



2. Is a semi-monthly statement of Contagious Disease* on file 



S Have an cows supplying milk been examined .'. 



4. Are factory employees examined for Contagious Diieases..... 



5 Pasteurizing hours , '. 



6. Ha the water and Ice supply been examined 



Sample No taken from shallow well.. .feet .deep 



Located ft. from. outhouse: ft. from cess pool 



RMU)U: Chemical ..Bart. 



7. What make of Past, is used 



" holding device is used 



8. What is the capacity 



9. To what temp, is milk heated _ 



10. What is time of exposure 



11. How soon is Pasteurized product cooled 



12. To what temp, is it cooled ,.' 



13. Are the temp, records on file 



14. Give the average temp, as recorded 



15. Give instances of low temp, recorded 



16. Give personal observations of Past. temp.. 



Nonet: 



K. 0. T- MO A. rood Banso. Chtu|o Health Depu 1M 3-l 



Fig. 225A. 



