GUIDE FOR FORMULATING A MILK ORDINANCE. 3 
Production and Distribution of Certified Milk,” adopted by the American Asso- 
ciation of Medical Milk Commissions May 1, 1912, and amendments thereto, in 
effect at the time of production, and certified to by a milk commission constituted 
in compliance therewith; (d) “grade A milk” is milk produced from healthy 
cows, as determined by the tuberculin test and physical examination within 
pot exceeding one year 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; (e) “grade B 
milk” is milk produced from healthy cows, as determined by physical examina- 
tion within not exceeding one year 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 ; 
(f) ‘pasteurized milk” is milk which has been heated to, and for at least 30 
minutes held at, a temperature of approximately 145, never less than 142, 
degrees Fahrenheit; (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; (7) ‘“ unsterilized containers” are containers which either 
have not been subjected to moist heat at a temperature as high as 205 degrees 
Fahrenheit for two minutes or longer, or do not comply with such alternative 
requirements, to be prescribed by the regulations made pursuant to this or- 
dinance, as may be necessary to effect sterilization thereof; and (j) “ person” 
imports both the plural and the singular, 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 em- 
ployed by any individual or by any corporation, partnership, society, or associa- 
tion, 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, corporation, part- 
nership, 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 labeled ‘‘ Subnor- 
mal,” together with a statement showing the actual per cent of milk fat con- 
tained therein; or 
(c) Skimmed milk which has not been pasteurized, or made from pasteurized 
milk, or which is not labeled ‘‘Skimmed Milk”; or 
(d@) Milk or cream containing, or which has been exposed to, any disease- 
producing bacteria; or 
(€) Milk or cream the container of which is labeled or branded so as to 
inislead or deceive the purchaser; or 
(f) Milk or cream produced from diseased cows, or from cows during the 
period of 15 days preceding parturition or within such time thereafter as the 
