MILK INSPECTION 187 



culin-tested cows housed, fed and milked under good conditions 

 with a maximum content of 100,000 germs per c.c. the year 

 round, and shipped in sterilized containers at the farm at a tem- 

 perature below 50 F. 3. All other milk should be pasteurized 

 (as soon as practicable after milking, from 10 to 40 minutes accord- 

 ing to the temperature, see p. 218), cooled immediately to 45" F.,. 

 and sold at a temperature below 50 ° F. Clarification, and pasteur- 

 ization should be done at a central plant in sterile, closed vessels, 

 preferably the final containers, and under the personal supervision 

 of a health officer. It will be a long time before proper pasteur- 

 ization is accomplished in most cities and until such time is come 

 it will be much wiser for persons to pasteurize their own milk 

 supply at home (see p. 13). It should be required by law that 

 pasteurized milk be marked with labels stating precisely the date and 

 degree of temperature at which the milk was heated and the time 

 (luring which the milk was kept at the given temperature. In New 

 York City a permit to sell pasteurized milk is necessary under the 

 following requirements : After pasteurization the milk must be at 

 ©nee cooled and placed in sterile, sealed containers plainly labeled 

 "pasteurized," and so delivered to the consumer. The labels must 

 bear the permit number, the date and hour when pasteurization was 

 completed, the degree of heat employed and the time exposed to the 

 heat. Pasteurized milk must be delivered within 24 hours of the 

 pasteurization and no milk shall be pasteurized a second time. For 

 more precise municipal requirements for pasteurized milk, see p 

 216). 



Milk which is only fit for pasteurization should also be clari- 

 fied (previous to pasteurization) by passing it through a separator, 

 moving at low speed, to remove the dirt and so improve the flavor 

 and appearance of the milk (see p. 56). 



Skim milk, buttermilk, and cream should be labeled as such, 

 and the percentage of fat in cream should be stated on the label 

 and also whether it is pasteurized (as in the case of milk). 



