REGULATION OF SALE 191 



in the sale of skim milk than to deprive the poor of 

 this wholesome, nutritious and cheap food. 



It should be required in every case that vessels con- 

 taining skim milk shall be permanently and conspicu- 

 ously marked. To deliver or to store skimmed milk in an 

 unmarked container on the premises or wagon of a 

 dealer should be regarded as evidence of intent to de- 

 fraud and should subject the violator to penalty. 



Skimmed milk should contain not less than 9.25 per 

 cent, of milk solids. L. P.] 



Cream, for the production of which the same sani- 

 tary requirements are necessary as for milk, should be 

 sold with the fat content designated, if there is no local 

 regulation to grade it or establish fat percentages. 

 [The percentage of fat in cream varies from 8 per 

 cent, to 50 per cent., or more. The usual quality, as 

 sold in the market, contains about 15 per cent, to 20 per 

 cent. fat. The standard for cream, as established by 

 the U. S. Department of Agriculture, is 18 per cent. 

 Heavy, rich cream contains from 30 per cent, to 40 

 per cent. fat. L. P.] 



[Buttermilk requires no special standard except that 

 it be made from clean milk, and in a cleanly way. It is 

 largely used as a summer beverage and, as typhoid 

 bacilli and other pathogenic forms will live in it for 

 some time, it is important that it be protected from con- 

 tamination. An imitation of buttermilk is sometimes 

 made in city milk shops by churning sour skimmed milk. 

 L.P.] 



Pasteurized milk. The following regulations are 

 proposed for milk that has been heated and that is to be 

 sold as i i pasteurized ' ' : Under this name, and without 

 a more detailed statement, should be understood milk 

 that has been heated to at least 80 C. (176 F.) ; if the 

 milk is pasteurized at a lower temperature, this must be 



