Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/546

 3. Skim milk is milk from which a part or all of the cream has been removed and contains not less than nine and one-quarter (9.25) percent of milk solids.

4. Pasteurized milk is milk that has been heated below boiling but sufficiently to kill most of the active organisms present and immediately cooled to 50° Fahr. or lower.

5. Sterilized milk is milk that has been heated at the temperature of boiling water or higher for a length of time sufficient to kill all organisms present.

6. Condensed milk, evaporated milk, is milk from which a considerable portion of water has been evaporated, and contains not less than twenty-eight (28) percent of milk solids of which not less than twenty-seven and five-tenths (27.5) percent is milk fat.

7. Sweetened condensed milk is milk from which a considerable portion of water has been evaporated and to which sugar (sucrose) has been added, and contains not less than twenty-eight (28) percent of milk solids, of which not less than twenty-seven and five-tenths (27.5) percent is milk fat.

8. Condensed skim milk is skim milk from which a considerable portion of water has been evaporated.

9. Buttermilk is the product that remains when butter is removed from milk or cream in the process of churning.

10. Goat's milk, ewe's milk, et cetera, are the fresh, clean, lacteal secretions, free from colostrum, obtained by the complete milking of healthy animals other than cows, properly fed and kept, and conform in name to the species of animal from which they are obtained.

b. CREAM.

1. Cream is that portion of milk, rich in milk fat, which rises to the surface of milk on standing, or is separated from it by centrifugal force, is fresh and clean and contains not less than eighteen (18) percent of milk fat.

2. Evaporated cream, clotted cream, is cream from which a considerable portion of water has been evaporated.

c. MILK FAT OR BUTTER FAT.

1. Milk fat, butter fat, is the fat of milk, and has a Reichert-Meissl number not less than twenty-four (24) and a specific gravity not less than 0.905 (40°C./40°C.).

d. BUTTER.

1. Butter is the clean, non-rancid product made by gathering in any manner the fat of fresh or ripened milk or cream into a mass, which also contains a small portion of the other milk constituents, with or without salt, and contains not less than eighty-two and five-tenths (82.5) percent of milk fat. By acts of Congress approved August 2, 1886, and May 9, 1902, butter may also contain added coloring matter.

2. Renovated butter, process butter, is the product made by melting butter and reworking, without the addition or use of chemicals or any substances except milk, cream, or salt, and contains not more than sixteen (16) percent of water and at least eighty-two and five-tenths (82.5) percent of milk fat.

e. CHEESE.

1. Cheese is the sound, solid, and ripened product made from milk or cream by coagulating the casein thereof with rennet or lactic acid, with or without the addition of ripening ferments and seasoning, and contains, in the water-free substance, not less than fifty (50) percent of milk fat. By act of Congress, approved June 6, 1896, cheese may also contain added coloring matter.

2. Skim milk cheese is the sound, solid, and ripened product, made from skim milk