34 BULLETIN 456, TJ. S. DEPARTMENT OF AGRICULTURE. 



provisions of act No. 53, P. A., 1915, and the rules, regulations, and specifica- 

 tions of the commission have been complied with. Such license so granted 

 may be revoked by the said commissioner if any of the provisions of the above- 

 named act. or of the rules, regulations, and specifications of the commission 

 have not been complied with. Such license so granted shall not be transferable. 



Sec. 2. Labels. 1 — As provided in section 4 of the above-named act the dairy 

 and food commissioner will furnish to those entitled to the use of the brand 

 or label such labels or stamps or other means of imprinting such trade-mark or 

 brand upon the manufactured product or the receptacles containing the same. 



Sec. 3. Samples. — Any person, firm, or corporation to whom the use of the 

 brand or trade-mark has been granted shall, whenever called upon, submit a 

 sample or samples of the butter manufactured by any such person, firm, or 

 corporation for scoring, grading, or examination to the dairy and food depart- 

 ment. 



Sec. 4. License. — The license referred to in the first section of these rules, 

 regulations, and specifications will be and is issued on the express condition that 

 the person, firm, or corporation to whom such license has been granted shall 

 comply with the following : 



(a) Sanitation. — Maintain proper and satisfactory sanitary conditions in the 

 plant in which the butter is made, and proper and satisfactory sanitary sur- 

 roundings. 



(b) Raw material. — That no milk or cream be received which is to be made 

 or is made in butter, upon which the Michigan brand or trade-mark is to be 

 used, that will not comply with the provisions of act No. 222, P. A., 1913. 



(c) Pasteurization. — That the butter shall be made from milk or cream 

 that has been pasteurized at a temperature not less than 145° F., and shall be 

 held at that temperature for 20 minutes, or to a temperature not less than 170° 

 F. if not held. 



(d) Grade of butter. — That the butter shall be of the grade of "commercial 

 extra " (92-93) score, or higher, for not less than 75 per cent of the scorings on 

 samples collected by the dairy and food department, and while the butter is 

 fresh. " Fresh " butter being here defined as butter less than 30 days old from 

 the date made and providing same has been held at a temperature lower than 

 55° F. after being made. In no instance shall the butter score less than 91 

 points — 100 being perfect — while " fresh," according to the above definition. 



(e) Composition. — All butter upon which the State trade-mark is to be used 

 shall contain not less than 80 per cent fat, and shall contain less than 16 per 

 cent water ; the butter shall have a uniform salt content ranging from not less 

 than 21 per cent or more than 3J per cent. 



(f) Color. — The color shall be of the highest June shade, uniform, and of 

 the same shade at all seasons. 



(g) Adulterants. — No preservatives (except pure common butter salt), neu- 

 tralizers, or adulterants shall be added to the milk or cream from which such 

 butter is made and which is to be sold under the Michigan trade-mark. 



(h) Creamery plant score. — The creamery or plant in which the butter is 

 made shall receive a minimum score of 85 points — 100 being perfect — embody- 

 ing the following: (1) General appearances of premises, (2) floors, (3) drain- 

 age, (4) refrigeration, (5) machinery, (6) water, (7) raw material. 



(i) Reports. — Make a monthly report to the dairy and food department on 

 blanks to be furnished by said department not later than the last day of the 

 month following. 



1 A revised trade-mark for Michigan State brand butter was being designed when this 

 bulletin went to press. 



