360 MARKET DAIRYING 
determine that fact. Such an examination of all cows 
shall be made at least once each year. 
2. The farms at which the milk is produced must ob- 
tain at least 68 points in an official score of the depart- 
ment of health. These 68 points shall be made up as 
follows: A minimum of 25 points for equipment, and 
a minimum of 43 points for method. 
3. The milk shall not contain an excessive number 
of bacteria when delivered to the consumer, or at any 
time prior thereto. 
PASTEURIZED MILK. 
Definition. Pasteurized milk (Grade B) is milk pro- 
duced under a permit issued therefor by the board of 
health, and produced and handled in accordance with the 
following minimum requirements, rules and regulations 
and in further accordance with the special rules and reg- 
ulations relating to the pasteurization of milk: 
1. All containers in which pasteurized milk is de- 
livered to the consumer shall be plainly labeled ‘‘Pasteur- 
ized.” Labels must also bear the date and hour when the 
pasteurization was completed, the place where pasteur- 
ization was performed, and the name of the person, firm, 
or corporation performing the pasteurization. 
2. The milk must be delivered to the consumer within 
36 hours after the completion of the process of pasteur- 
ization. 
3. No milk shall be pasteurized more than once. 
4. No milk containing an excessive number of bac- 
teria shall be pasteurized, 
