DEFINITION OF TERMS 231 



ficial color had been added and in which no salt had 

 been mixed. 



191. Butter, sweet cream. .This is made of cream 

 that has not been ripened or soured. This cream should 

 not contain over .3 per cent acid. The butter may or may 

 not contain salt and may or may not be colored artificially. 



192. Butter-trier. An instrument used to obtain a 

 sample of butter to inspect. It is made of metal and is 

 of such a shape that a long round plug may be pulled 

 from the butter. 



193. Butter, whey. Whey butter is made from the 

 cream separated from the whey of cheese. 



194. Butter, whole-milk. Whole-milk butter is that 

 made in a creamery where the milk has been separated 

 in the creamery and not on the farms. 



195. Buttermilk. " Buttermilk is the product that 

 remains when butter is removed from milk or cream in 

 the process of churning." l 



196. Buttermilk, artificial or commercial or cultured. 

 Such buttermilk is made of skimmed-milk which may 

 contain more than the usual amount of fat. This skimmed- 

 milk must be ripened. If known as cultured butter- 

 milk, it must be ripened by the introduction of certain 

 micro-organisms. 



197. Centralizer. This is a factory in which cen- 

 tralizer butter is manufactured. 



198. Cheese. " Cheese is the sound product made 

 from whole, part skimmed, or skimmed-milk, goat's 

 milk, or the milk of other animals, with or without added 

 cream, by coagulating the casein with rennet, lactic acid, 

 or other suitable enzyme or acid, and with or without 



1 Standards of Purity for Food Products, U. S. Dept. Agri., 

 Off. of Sec., Cir. 19, June 26, 1906. 



