50 DAIRY TECHNOLOGY 



as laid down for Certified Milk. No milk, however, shall 

 be held, kept, offered for sale or sold and delivered as 

 Certified Milk in the City of New York which is produced 

 under requirements less than those of the said Board for 

 Guaranteed Milk. 

 Pasteurized Milk : — 



1. Pasteurization of milk must be carried out under a 

 permit therefor issued by the Board of Health, in addition 

 to the usual permit for milk required by Section 56 of the 

 Sanitary Code. 



2. The milk after pasteurization must be at once cooled 

 and placed in sterilized containers, and the containers 

 sealed. 



3. All containers in which pasteurized milk is delivered 

 to the consumer shall be plainly labeled " pasteurized." 

 The labels must also bear the date and hour when the 

 pasteurization was completed, the degree of the heat, 

 and the length of time exposed to the heat, and the name 

 of the dealer. 



4. Pasteurized milk must be delivered to the consumer 

 within twenty-four hours of the pasteurization. 



5. No milk shall be pasteurized a second time. 



6. No milk which contains an excessive number of 

 bacteria shall be pasteurized. 



The classification of market milk into the following 

 three grades is suggested by the Bureau of Animal Indus- 

 try, United States Department of Agriculture. A fourth 

 grade is added by the authors. 



1. Certified Milk. 



2. Inspected Milk. 



3. Pasteurized Milk. 



4. Modified Milk. 



The use of these terms is recommended to be limited 

 to the following: 



Certified milk is the product of dairies that are subject 

 to periodic inspection by a medical milk commission, 



