366 MARKET DAIRYING 
city of New York, unless the receptacle in which the same 
is contained is plainly labeled ‘‘Pasteurized.” 
2. Only such milk or cream shall be regarded as pas- 
teurized as has been subjected to a process in which the 
temperature and exposure conform to one of the fol- 
lowing: See page III. 
3. The milk after pasteurization must pe at once 
cooled and placed in clean containers, and the containers 
immediately closed. 
4. The said term ‘‘pasteurized” shall only be used in 
connection with the milk classified as “Grade A: selected 
Milk (Pasteurized)” and “Grade B: Pasteurized,” or 
cream obtained from such milk. 
5. Milk or cream which has been heated in any degree 
will not be permitted to be sold in New York City un- 
less the heating conforms with the requirements of the 
department of health for the pasteurization of milk or 
cream. 
6. Applications for permits to pasteurize milk or 
cream will not be received until all forms of apparatus 
connected with the said pasteurization have been tested 
and the processes approved by the board of health. 
STORCH’S TEST. 
This test makes it possible to determine whether milk, 
cream, skimmilk or buttermilk has been heated to 176° F. 
or above. It is made as follows: Put one teaspoonful 
of milk into a test tube, add one drop of 2% solution of 
peroxid of hydrogen and two drops of 2% solution of 
paraphenylenediamin; shake the mixture; if a dark violet 
color promptly appears, the milk has not been heated to 
176° F. 
