196 



PHARMACEUTICAL BACTERIOLOGY 



that milk for drinking purposes shall not be heated above one hundred 

 forty-five degrees Fahrenheit. 



Such pasteurizing plant shall be equipped with a self-registering device 

 for record of the time and temperature of pasteurization. Such records- 

 shall be kept for two months and be available for inspection by any health 

 department, the state veterinarian or any of his agents, or the state dairy 

 bureau. Pasteurized milk shall be marked with the day of the week of 

 pasteurization and must be delivered to the consumer within forty-eight 

 hours thereafter. If milk is repasteurized, it must not be sold except 

 as not suitable for human consumption. 



8. Milk Not Suitable for Human Consumption. — Milk not suitable for 

 human consumption may be sold for industrial purposes, provided it be 

 heated to a higher temperature than necessary for pasteurization, and 

 delivered in a distinctive container, plainly marked with the words "Not 

 suitable for human consumption," in letters not less than one-quarter 

 inch in length and one-twelfth inch stroke. 



The following limit counts are based upon direct microscopical ex- 

 amination and is intended as a guide to analysts. 



Total Number per cc. 



Canned Milk 



The usual laboratory routine in the examination of canned milks is 

 chemical, ascertaining total solids, butter fat, lactose, sucrose, etc. The 

 usual quality standards for evaporated milks, including the standard of the 

 United States Bureau of Chemistry, are based upon chemical composition 

 rather than upon means for ascertaining possible organic contamination. 

 The Bureau of Chemistry Standard specifies that " evaporated milk should 

 be prepared by evaporating fresh, pure mUk obtained from healthy cows. " 

 The following method will make it possible to determine the freshness, 

 purity, and wholesomeness of, or the bacterial and other contamination in 

 evaporated milk, after such milk has been canned, processed, and offered 

 on the market. 



While the processing is intended to and does kill all organisms which 

 may be present in the milk, it does not destroy or decompose them, or 



