efore July, 14) |
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| =POINTS OF AGREEMENT= |
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| =Cleanliness is the supreme requisite, from cow to consumer= |
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| Cows must be healthy, persons free from contagious diseases, |
| premises clean, water pure, utensils clean, cans and bottles |
| sterile, shops sanitary |
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| =Temperature is second essential= |
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| 50 deg. F. or lower at dairy |
| 45 deg. F. at creamery |
| 45 deg. F. or less during transportation |
| Not above 50 deg. when sold to the consumer |
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| =As to Pasteurization= |
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| Not necessary for absolutely clean milk |
| Destroys benign as well as harmful germs |
| Disease germs develop more rapidly than in pure raw milk |
| True, 155 deg. for 30 minutes to 167 deg. for 20 minutes |
| Cost per quart, estimated, 1/4 to 1/2 ct. |
| Commercial, 165 deg. for 15 seconds |
| Cost per quart, negligible |
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| =As to Inspection= |
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| _Some_ inspection needed within the city |
| _Some_ inspection needed of dairy and creamery |
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| =WHAT NEXT STEPS SHOULD NEW