566 MILK 



previously by a qualified veterinarian, from dairies that score not less than 



on the dairy-farm score card in current use at the time by the United 



States Department of Agriculture, which milk shall not, at any time, contain 



more than bacteria per cubic centimeter; (/) "pasteurized milk" is 



milk which has been heated to, and for at least 30 minutes held at, a tem- 

 perature of approximately 145, never less than 142 F.; (g~) "cream" is that 

 portion of the milk, rich in milk-fat, which rises to the surface of the milk 

 on standing, or is separated from it by centrifugal force, and containing not 



less than per cent, of milk-fat; (h) "homogenized" or "emulsified" 



milk or cream is milk or cream which has been subjected to the mechanical 

 process of homogenization or of emulsification^ as the case may be; (i) "un- 

 sterilized containers" are containers which either have not been subjected to 

 moist heat at a temperature as high as 205 F. for two minutes or longer, or 

 do not comply with such alternative requirements, to be prescribed by the 

 regulations made pursuant to this ordinance, as may be necessary to effect 

 sterilization thereof; and 0') "person" imports both the plural and the singu- 

 lar, as the case demands, and includes corporations, partnerships, societies, 

 and associations. 



When construing and enforcing the provisions of this ordinance, the 

 act, omission, or failure of any officer, agent, or other person acting for or 

 employed by any individual or by any corporation, partnership, society, or 

 association, within the scope of his employment or office, shall in every case 

 be also deemed to be the act, omission, or failure of such individual, corpora- 

 tion, partnership, society, or association, as well as that of such officer, agent, 

 or other person. 



SEC. 2. That no person shall sell or deliver for consumption as milk or 

 cream or have in his possession with intent to sell or deliver for consumption 

 as milk or cream either 



(a) Milk or cream to which water or any foreign substance has been 

 added; or 



(6) Milk containing less than per cent, of milk-fat or less than 



per cent, of solids not fat, or cream containing less than - per 



cent, of milk-fat, unless such milk or cream is plainly and conspicuously la- 

 beled "Subnormal," together with a statement showing the actual per cent, 

 of milk-fat contained therein; or 



(c) Skimmed milk which has not been pasteurized, or made from pas- 

 teurized milk, or which is not labeled "Skimmed Milk"; or 



(d) Milk or cream containing, or which has been exposed to, any dis- 

 ease-producing bacteria; or 



(e) Milk or cream the container of which is labeled or branded so as to 

 mislead or deceive the purchaser; or 



(/) Milk or cream produced from diseased cows, or from cows during 

 the period of fifteen days preceding parturition or within such time there- 

 after as the milk is abnormal, or from cows which have been fed unwhole- 

 some food or have had access to contaminated water; or 



(g) Milk or cream which falls below the requirements of Grade B, as 

 defined herein, or milk or cream which has been produced, stored, handled, 

 or transported in any unclean or insanitary manner: or 



(h) Milk or cream the retail, or the final, container of which does not 

 bear a plain and conspicuous statement showing the kind and grade as herein 

 defined; or 



(i) Milk or cream in unsterilized containers;, or 



(f) Milk or cream which such person has kept at a temperature higher 

 than 50 F. ; or 



(k) Grade B milk which has not been pasteurized; or 



(I) Homogenized milk or cream, or emulsified milk or cream, unless it 

 is plainly and conspicuously labeled "Homogenized" or "Emulsified," as the 

 case may be; or 



(m) Milk which has had the cream line increased by any artificial means. 



SEC. 3. That nothing in this ordinance shall be construed to prohibit 

 the sale, when labeled so as to show its true character, of either (a) sour milk 

 or sour cream; or (6) buttermilk, or any similar product made from pasteur- 



