550 IOWA DEPARTMENT OF AGRICULTURE 



the problem of the sweet cream supply is a strenuous one. The 

 homogenizer, creamer, and various types of devices, which are 

 used to re-incorporate butter fat with milk serum, help to give 

 a uniform supply at all seasons of the year. 



We regret to state, however, that the system does admit fraud 

 in the way of using low grades of butter, which should not be 

 allowed to go onto the market, in the form of sweet cream, in 

 competition with a strictly first class grade of cream. 



The state dairy law in regard to cream is as follows: "Cream 

 is that portion of milk, rich in fat, which rises to the surface of 

 milk on standing, or is separated from it by a centrifugal force, 

 is fresh and clean and contains not less than 16 per cent of milk 

 fat." The food law defines ice cream as "a frozen product 

 made from pure wholesome sweet cream and sugar, with or with- 

 out flavoring, and if desired, the addition of not to exceed 1 per 

 cent by weight of a harmless thickener, and contains not less 

 than 12 per cent by weight of milk fat and the acidity shall not 

 exceed .3 per cent." The Department holds that cream manu- 

 factured from butter by the homogenizing process cannot prop- 

 erly be sold as cream, as defined by the dairy law, and that ice 

 cream manufactured from homogenized cream cannot properly 

 be called "ice cream" as defined in the food law. 



Realizing that homogenized products have a place in the ice 

 cream manufacture, in this state (about 40 per cent of those re- 

 porting found it necessary to use, at times, homogenized cream) 

 and in order to do away with the practice of using low grade 

 butter in their make-up, and to allow the legitimate use of the 

 homogenizer, the following ruling has been made : 



HOMOGENIZED PRODUCTS. 



Any product prepared by passing cream through an apparatus 

 which increases its viscosity, and said product contains not less 

 than sixteen per cent of milk fat by weight shall be known and 

 sold under the name "Homogenized Cream." 



Any product prepared by passing wholesome milk fat together 

 with milk, skim milk, or skim milk powder, through an ap- 

 paratus, which will cause the products to unite, forming a 

 product having a semblance of cream, and containing not less 



