Arizona republican., 1916-01-18

tO ueilonStrdte 10 the AltN ttealtn Officer that they are capable of keep ing such grades separate, and shall keep records thereof satisfactory to the City Health Officer concerning the amount of milk and cream and of each grade thereof handled each day, (4) Nothing in this ordinance shall be so construed as to permit the use of milk or cream of Grade D in the manufacture of ice cream or any un- cooked product.
 6. DEFINITION. (a) MILK. Milk shall be the fresh, clean lacteal secre- tion ootained by the complete milking of one or more healthy COWS, properly fed and kept, excluding such secre- tlon obtained during the period of fifteen days next before calving and for the period of eight days next
 after calving; and containing, by ! weight, not less than 3e5 per cent of milk fat. and total of milk solids not less than r. per cent (b) CREAM. Cream shall be that portion of milk. rich in milk fat, that , rises to the surface on milk stand ing, or that may be separated from milk by centrifugal force, and the ! same shall be fresh and clean. and shall contain, by weight not less than 20 per cent of milk fat. and in the
 non fatty portion thereof not less than S.S per cent. nor more than 9.S l per cent of milk solids
 Co PASTEURIZED MILK DR 1 CREAM. Pasteurized milk or cream 1 shall be milk or cream that shall have been heated to a temperature of 140 degrees F, for not less than 20 minutes, or 155 degrees r.. for
 not less than minutes, and for each | degree of temperature over 1i0 de- Srees F. the length of time may | be one minute less than 20, provided
 that no such milk or cream shall be | so heated for less than five minutes l Such milk or cream shall be cooled | immediately thereafter to 50 degrees F., or below, and except as pro- Vided for Grade A Pasteurized Milk and Cream, shall be kept at or below that temperature until started on final delivery route.
 (d) BUTTERMILK OR ARTIFI- CAL BUTTERMILK Buttermilk shall be the product remaining after butter shall have been removed from l milk or cream in the process of churninS and shall contain. by weight, not less than eight per cent of milk solids. Any milk product stimulating buttermilk manufactured l by any process other than the above | shall be known and labeled as artifi- cial buttermilk
 (e) SKINNED MILK. skinned | milk shall be milk from which all or
 a portion of the milk fat shall nave | been removed, and which shall con- tain. by weight in the non-tattv DOT tion thereof, not less than SS per cent of milk solids. Such skinned milk may be handled in accordance with the following minimum require
 ments:
 CD All cans and other receptacles containing such skinned milk shall | have the entire outside thereof paint ed a bright red and kept SD painted
 at all times while in use for such
 purpose.
 | (2) Such cans and other recepta- I CleS Sildll dlSo nave painted on the
 outside thereof. not less than six inches from the top of such cans or | other receptacles. the words Skinned
 Milk in plain bright yellow letters
 not less than three inches in height and one inch in width on two sides
 thereof
 | (3) Provided however, tha- these
 regulations shall not apply to such | skinned milk sold in bottles. In such
 cases the words Skinned Milk
 shall be printed. stamped or painted
 clearly and legibly on the caps or
 crowns closing such bottles | (D MODIFIED MILK. Modified
 milk shall be milk of subdivision l or
 2 of the classification known as
 Grade A" which shall have been
 changed by the addition of water, lime water, sugar of milk, or other
 substances intended to render the
 milk suitable for infant feeding All
 modified milk shall be pasteurized
 after bottling, immediately cooled to
 at least 50 degrees F., and kept at
 or below such temperature unIii de-
 livered to the consumer.
 | NSj ADJ S FL M lLk. Adjusted
 milk shall be milk in which the ratio
 of the fats to the solids not fat shall
 have been changed by the addition
 thereto or subtraction therefrom of
 cream. All labels upon the containers
 of adjusted milk shall show the mini
 mum guaranteed percentage of fat
 therein and the handling and disposi-
 tion of such milk shall comply with
 the same sanitary and chemical re-
 quirements as for milk not so stand
 ardized or modified
 (h) SUBSTANDARD MILK. Sub
 standard milk shall be any natural
 milk that shall contain less than 3.25
 per cent, but more than 2.5 pel cent
 of milk fat. and substandard cream
 shall be any cream that shall contain
 less than 20 per cent of milk fat.
 provided both such milk and cream shall comply in all other respects
 with the requirements set forth in
 this ordinance, and may he handled , in accordance with the following minimum requirements:
 CD The percentage of fat in such milk or cream shall not fall below a : definite percentage and such definite percentage shall be stated in a con- , spicuous manner on the containe. , and each container shall be conspicu
 ously marked "Substandard Milk or "Substandard Cream"
 : O HEATED MILK OR CREAM