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Show New Yorkers Make I 'X Milk Supply Safe f By JULIUS HORTVET, Member of United 4 f States Joint Committee on Food Standards V All milk should be graded and sold under its proper label. All grades which contain over 100,000 bacteria bacte-ria a cubic centimeter should be permitted to be sold only as "raw milk." Pasteuriza tion is defined as subjecting milk to not less than 145 degrees Fahrenheit for not less than thirty minutes. This process should be carried on under the supervision of local and state health officials. Pasteurized milk should be divided into three grades : First, that which contains not more than 200,000 bacteria to the cubic centimeter before pasteurization and not more than 10,000 bacteria to the cubic centimeter when delivered to the consumer. Second, that which contains not more than 1,000,000 bacteria a cubic centimeter before pasteurization nor more than 50,000 bacteria per cubic centimeter when delivered to the consumer. Third, that which should be restricted in its use to cooking and manufacturing man-ufacturing purposes only. Such milk should not contain more than 1,500,000 bacteria a cubic centimeter before pasteurization and not more than 300,000 after pasteurization. These are the New York rules. Under them New Yorkers know when their milk is safe. |