44 



STATE DEPARTMENT OF AGRICULTURE. 



Milk fat. 



Butter. 



Cheese. 



Buttermilk. 



Ice cream. 



Fruit ice 

 cream. 



Nut ice 

 cream. 



Ice milk. 



Pasteuriza- 

 tion. 



(7) Milk fat, or butter fat, is the fat of milk and has a 

 Reicbert-Meissel number not less than twenty-four and a 

 specific gravity not less than .905 (40 degrees C.) 



(8) Butter is the clean, nonrancid product made by gather- 

 ing 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 a harmless coloring, 

 and contains not less than eighty per cent of milk fat. 



(9) 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 with or without salt and harmless 

 coloring matter. All cheese marked "full cream cheese/' or 

 "full milk cheese," must contain in the water-free substance, 

 not less than fifty per cent of milk fat. All cheese marked 

 "half skim cheese," must contain in the water-free substance 

 not less than twenty-five per cent of milk fat. All cheese not 

 plainly marked or branded as to its quality must contain in 

 the water-free substance no<t less than fifty per cent of milk 

 fat. 



(10) Buttermilk is that portion of the cream which remains 

 after the separation and removal therefrom of the butter fat 

 in the process of churning, without the addition of water. 



(11) Ice cream is the frozen product, made from pure sweet 

 milk or condensed milk or cream and sugar with or without a 

 harmless flavoring or coloring, and contains not less than 

 ten per cent of milk fat, and not more than six-tenths of one 

 per cent ,of pure and harmless vegetable gum or gelatin. 



(12) Fruit ice cream is the .frozen product made from pure, 

 sweet cream, sugar, and sound, clean, mature fruits, and con- 

 tains not less than eight per cent of milk fat, and not more 

 than six-tenths of one per cent of pure and harmless vegetable 

 gum or gelatin. 



(13) Nut ice cream is the frozen product made from pure, 

 sweet cream, sugar, and sound, nonrancid nuts, and contains 

 not less than eight per cent of milk fat, and not more than 

 six-tenths of one per cent of pure and harmless vegetable gum 

 or gelatin. 



(14) Ice milk is the frozen product, containing less fat 

 than ice cream, and made from pure, sweet milk and sugar, 

 with or without a harmless flavoring or coloring, and contains 

 not less than two and four-tenths per cent of milk fat, and 

 not more than six-tenths of one per cent of pure and harmless 

 vegetable gum or gelatin. 



(15) The process of pasteurization, as applied to milk, skim 

 milk, cream and milk products, is hereby defined to be a 

 process for the elimination therefrom of organisms harmful 

 to human beings, which process shall consist of uniformly 

 heating such milk, skim milk or cream, as the case may be, 

 to a temperature of not less than one hundred forty degrees 

 Fahrenheit and of holding the same at the said tempera- 



