Tuberculin Test And Physical Condition: No tuberculin test required, but
cows must be healthy as disclosed by physical examination made annually.
Bacterial Contents: No milk of this grade shall contain more than
300,000 bacteria per cubic centimeter and no cream of this grade show
contain more than 1,500,000 bacteria per cubic centimeter after
pasteurization.
Necessary Scores: Score 40
Time of Delivery: Shall be delivered within 48 hours after
pasteurization.
Bottling: May be delivered in the cans only.
Labeling: Tags affixed to cans shall be white and shall be marked in red
with the words, Grade C in large type and "for cooking" in plainly
visible type, and cans and shall have properly sealed metal collars,
painted red on necks.
Pasteurization: Only such milk or cream shall be regarded as pasteurized
as has been subjected to a temperature averaging 145 degrees Fahrenheit
for not less than 30 minutes.
NOTE.--Sour milk, buttermilk, sour cream, kumyss, matzoon, zoolac, and
similar products shall not be made from any milk of a less grade than
that designated for Grade B and shall be pasteurized before being put
through the process of souring. Sour cream shall not contained a less
percentage of fats than that designated for cream.
No other words than those designated herein shall appear on the label of
any container containing milk or cream or milk or cream products except
the word certified when authorized under the State law.
* * * * *
CARE OF MILK
50.
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