290 PRODUCTION AND DISTRIBUTION OF CERTIFIED MILK 



separate original package shall be used, and the temperature 

 taken at the time of collecting the sample, using for the pur- 

 pose a standardized thermometer graduated in the centigrade 

 gcale. ********* 



CHEMICAL STANDARDS AND METHODS 



The methods that must be followed in carrying out the 

 chemical investigations essential to the protection of certified 

 milks are so complicated that in order to keep the fees of the 

 chemist at a reasonable figure, there must be eliminated from 

 the examination those procedures which, whilst they might be 

 helpful and interesting, are in no sense necessary. 



For this reason the determination of the water, the total 

 solids and the milk sugar is not required as a part of the 

 routine examination. 



70. The chemical analysis shall be made by a competent 

 chemist designated by the medical milk commission. 



71. Method of Obtaining Samples. — The samples to be ex- 

 amined by the chemist shall have been examined previously 

 by the bacteriologist designated by the medical milk commis- 

 sion as to temperature, odor, taste, and bacterial content. 



72. Fat Standards. — The fat standard for certified milk 

 shall be 4 per cent, with a permissible range of variation of 

 from 3.5 to 4.5 per cent. 



73. The fat standard for certified cream shall be not less 

 than 18 per cent. 



74. If it is desired to sell higher fat-percentage milks or 

 creams as certified milks or creams, the range of variation for 

 such milks shall be 0.5 per cent on either side of the advertised 

 percentage and the range of variations for such creams shall be 2 

 per cent on either side of the advertised percentage. 



75. The fat content of certified milks and creams shall be 



determined at least once each month. 



********* 



87. Specific Gravity. — The specific gravity of certified milk 

 shall range from 1.029 to 1.034. 



88. The specific gravity shall be determined at least each 

 month. 



