Douglas daily dispatch. [volume] (Douglas, Ariz.) 1903-1961, 1926-06-20

dairy products is published herewith:
SECTION !.
For the purpose and within the
meaning of this ordinance, (a) milk
is the tactical secretion obtained from
the complete milking of one or more
COWS; CD SKINNED milk is milk
from which substantially all of the
milk fat has been removed; (c) Ger
titled milk" is milk produced and
handled in conformity with the meth
DDS and standards for certified milk
adopted by the American Association
of Medical Milk confessions, May /,
1922, and amendments thereto, in eff
feet at the time of production, and
certified to by milk commission con-
stituted in accordance herewith; (d)
grade A milk" is milk produced from
healthy cows as determined by the tu-
berculin test and physical examination
within one year by graduate veter
marian of a recognized school of vet
Urinary surgery, from daries that score
not less than 80 points on the dairy
farm score card in current use at the
time by the United States department
of agriculture which milk shall not
from October IS to April Is of the sue
ceeding year, contain more than $4,000
bacteria per cubic centimeter, and
shall not from April IS to October Is
of each year, contain more than 100,-
900 bacteria per cubic centimeter if
pastuerized; (e) grade B milk" is
milk produced by healthy cows as de-
termined by the tuberculin test and
physical examination within one year
previously by a graduate veterinarian
of a registered school of veterinary
surgery from daries that score not less
than IS points on the dairy farm score
card in surrent use at the time by Ohe
United States department of agricul-
| ture, which milk shall not from Octo-
Der Is to April Is of the succeeding
year contain more than 100000 bacteria
| per cubic centimeter if raw nor more
than $4,000 bacteria per cubic cent?
meter if pastueriZed; Q) "pasteurized
milk" is milk which has been heated
| to-, and for at least 20 minutes held at,
a temperature of approximately 145 de-
! grees, but not less than 142 degrees
Fahrenheit; (g) cream" is that por-
| ton of milk, rich in milk fat, which
raises to the surface of the milk on
standing, or is separated from it by
centrifugal force, and containing not
less than Is per cent of milk fat; grade
A cream is cream produced from grade
A milk with a bacterial count not to
exceed 100000 bacteria per cubic cent
meter; grade B cream is cream pro-
duced from grade B milk with bac-
terial count not to exceed 100000 bac-
terra per cubic centimeter; CHI homo
genized" or "emulsified" milk or cream
is milk or cream which has been sub
jected to the mechanical process of
! homogenization, or of emulsification,
as the case may be; ii, chesterfield
containers" are containers which either
have not been subjected to moist heat
at temperature as high as 205 de-
| grees Fahrenheit for two minutes or
longer, or do not comply with such al
tentative requirements to be prescrib-
ed by the regulations made pursuant
to this ordinance, as may be necessary
to effect sterilization thereof; and ID
person" imports both the plural and
singular as the case demands, and in
cIudes individuals, corporations, com
panies, partnerships, societies and as
sociations.
When constituting an enforcing the
provisions of this ordinance, the act,
omission, or failure of any officer,
agent, or other person acting for or
employed by any individual or by any
corporation, partnership, society, or as
ISOLATION, within the scope of his en-
ployment or office, shall in every case
be also deemed to be the act, omission,
or failure of such individual, corpora
ton, partnership, society or association,
as we'll as that of such officer, agent
or other person.
SECTION II.
No person shall sell or deliver or Of
fer or expose for sale or delivery or
have in his possession with the intent
to sell or deliver for consumption as
beverage:
(a) Milk or cream to which water or
any foreign substance has been added,
or
CD Milk containing less than 1925
per cent of milk fat or less than S.5
per cent of solids not fat, or cream
containing less than 10 per cent of
milk fat or skim milk containing less
than S.8 per cent solids not fat; or,
Co Milk or cream containing, or
which has been exposed to, any dis
ease-producing bacteria; or,
CD Milk or cream the container cap,
lid or cover of which els labeled or
branded so as to mislead or deceive
the purchaser; or,
(e) Milk or cream produced from dis
eased cows, or from COWS during the
period of Is days preceding parturition
or within such time thereafter as the
milk is abnormal, or from cows which
are being fed unwholesome food or
have had access to contaminated wa
ter; or,
(f) Milk or cream which falls below
the requirements of grade 3 as de-
fined herein, or milk or cream which
has been produced, stored, handled or
transported in any unclean or unsani-
tary manner; or,
CD Milk or cream in containers
which have not been properly washed
and sterilized and protected from flies
and other contamination when not in /
use; or,
CHI Milk or cream which such per- /
son has not cooled to a temperature of /
not more than SIS degrees Fahrenheit |
and delivered at a temperature or not /
more than 65 degrees Fahrenheit; or,