8 The Bulletin. 



B. Milk and Its Products. 



a. MILKS. 



1. jilillc is the fresh, clean, lacteal secretion obtained by the complete milking of 

 one or more healthy cows, properly fed and kept, excluding that obtained within 

 fifteen days before and ten days after calving, and contains not less than eight 

 and one-lialf (8.5) per cent of solids not fat, and not less than three and one- 

 quarter (3.25) per cent of milk fat. 



2. Blended milk is milk modified in its composition so as to have a definite and 

 stated percentage of one or more of its constituents. 



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) per cent of milk solids. 



4. Pasteurized milk is milk that has been heated below boiling but sufliciently 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) per 

 cent of milk solids of wdiich not less than twenty-seven and five-tenths (27.5) per 

 cent 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) per cent of milk solids, of which not less than 

 twenty-seven and five-tenths (27.5) per cent 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. Goafs 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) per cent 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 



/40°C.\ 

 less than twenty-four (24) and a specific gravity not less than 0.905 I , 1 



\4u kj. / 



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) per cent of milk fat. By acts of 

 Congress approved August 2, 188G, 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 (1(5) per cent of water 

 find at least eighty-two and five-tenths (82.5-) per cent of milk fat. 



* Coloring matter of coal-tar origin is prohibited by the North Carolina Food Law. 



