Sec. 2. Labels. As provided in Section 4 of the above named act, the Dairy and Food Commissioner will furnish to those entitled to the use of the brand or label such labels or stamps or other means of imprinting such trade-mark or brand upon the manufactured product or the receptacles containing the same. Sec. 3. Samples. Any person, firm or corporation to whom the use of the brand or trade-mark has been granted shall whenever called upon submit a sample or samples of the butter manufactured by any such person, firm or corporation for scoring, grading or examination to the Dairy and Food Department. Sec. 4. License. The license referred to in the first section of these rules, regulations and specifications will be and is issued on the express condition that the person, firm or corporation to whom such license has been granted shall comply with the following: a. Sanitation. Maintain proper and satisfactory sanitary conditions in the plant in which the butter is made, and proper and satisfactory sanitary surroundings. b. Raw Material. That no milk or cream be received which is to be made, or is made into butter, upon which the Michigan brand or trademark is to be used, that will not comply with the provisions of Act No. 222 P. A., 1913, given in full in this report. C. Pasteurization. That the butter shall be made from milk or cream that has been pasteurized at a temperature not less than 140` F. and shall be held at that temperature for twenty minutes, or to a temperature not less than 170° F. if not held. d. Grade of Butter. That the butter shall be of the grade of "Commercial Extra (92-93) score, or higher, for not less than seventy-five per cent of the scorings on samples collected by the Dairy and Food Department, and while the butter is fresh. "Fresh" butter being here defined as butter less than thirty days old from the date made, and providing same has been held at a temperature lower than 55° F. after being made. In no instance shall the butter score less than 91 points-100 being perfect-while "Fresh" according to the above definition. e. Composition. All butter upon which the state trade-mark is to be used shall contain not less than eighty per cent fat and shall contain less than sixteen per cent water, the butter shall have a uniform salt content ranging from not less than two and one-half per cent or more than three and one-quarter per cent. f. Color. The color shall be of the highest June shade, uniform and of the same shade at all seasons. g. Adulterants. No preservatives (except pure common butter salt) neutralizers or adulterants shall be added to the milk or cream from which butter is made and which is to be sold under the Michigan State trade-mark. h. Creamery Plant Score. The creamery or plant in which the butter is made shall receive a minimum score of 85 points-100 being perfectembodying the following: (1) General appearance of premises, (2) Floors, (3) Drainage, (4) Refrigeration, (5) Machinery, (6) Water, (7) Raw Material. i Reports. Make a monthly report to the Dairy and Food Department on blanks to be furnished by said department, not later than the last day of the month following. ONE POUND MICHIGAN BUTTER THIS BUTTER IS MADE FROM PURE PASTEURIZED CREAM IN A SANITARY PLANT AND COMPLIES WITH ALL THE |