| 45 deg. F. at creamery | | 45 deg. F. or less during transportation | | Not above 50 deg. when sold to the consumer | | | | =As to Pasteurization= | | | | 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 | | | | =As to Inspection= | | | | _Some_ inspection needed within the city | | _Some_ inspection needed of dairy and creamery | | | | | | =WHAT NEXT STEPS SHOULD NEW YORK TAKE?= | | | | =Skim Milk= | | | | Should its sale be permitted? | | Under what conditions? | | How would this affect price of whole milk? | | | | =Pasteurization= | | | | Should pasteurization be made compulsory? | | For what portion of the supply? | | At whose expense? | | Would it increase price of milk? | | Does it render inspection unnecessary? | | Does it reduce need for inspection? | | Should sale of repasteurized milk or cream be permitted? | | Should bottles show whether true or commercial pasteurization | | is used? | | | | =Infants' Milk Depots= |