PASTEURIZED MILK 7g 



2. Only such milk or cream shall be regarded as pasteur- 

 ized as has been subjected to a process in which the tem- 

 perature and exposure conform to one of the following: 



No less than 158 degrees F. for at least 3 minutes. 

 No less than 155 degrees F. for at least 5 minutes. 

 No less than 152 degrees F. for at least 10 minutes. 

 No less than 14S degrees F. for at least 15 minutes. 

 No less than 145 degrees F. for at least 18 minutes. 

 No less than 140 degrees F. for at least 20 minutes. 



3. The milk after pasteurization must be at once cooled 

 and placed in sterile containers and the containers sealed. 



4. All pasteurized milk must be delivered to the con- 

 sumer in sealed containers which are plainly labeled, 

 " Pasteurized." The label must also bear the date and 

 hour when the pasteurization of the milk was completed, 

 the degree of the heat employed, the length of time exposed 

 to the heat and the number of the pasteurization permit 

 issued by the board of health. 



5. Pasteurized milk must be delivered to the consumer 

 within 24 hours of the pasteurization. 



6. No milk shall be pasteurized a second time. 



Home Pasteurization. — Milk may be efficiently pas- 

 teurized in the home, if the person doing the work has a 

 thorough knowledge of the process. It is not safe, how- 

 eve, to leave it to irresponsible servants. 



The bottle of milk as it is received from the delivery- 

 man may be immersed in water (not hot enough to break 

 the bottle) to its neck in a cooking vessel. The milk should 

 first be well shaken to insure uniform heating. If thick 

 cream be left on top of the milk, it will not circulate well 

 and will not be so quickly nor efficiently heated. A dairy 

 thermometer may be stuck through the pulp cap, the vessel 

 set upon the stove and the milk heated to the necessary 

 temperature. The milk may be cooled slowly in this vessel 

 by occasionally adding a small quantity of cold water 

 imtil the milk is cooled to the temperature of the water. 



