Standard 



Standard manufactured meats conform to the foregoing definition. If they bear 

 names descriptive of composition, they correspond thereto and when bearing such 

 descriptive names, if force or flavoring meats are used, the kind and quantity thereof 

 are made known. 



C. 'MEAT EXTRACTS, MEAT PEPTONES, ETC. 



(Schedule in preparation.) 



d. LARD. 



Definitions. 



1. Lard is the rendered fresh fat from slaughtered, healthy hogs. 



2. Leaf lard is the lard rendered at moderately high temperatures from the inter- 

 nal fat of the abdomen of the hog, excluding that adherent to the intestines. 



Standard. 



Standard lard and standard leaf lard are lard and leaf lard, respectively, free from 

 rancidity, containing not more than one (1) per cent of substances other than fatty 

 acids, not fat, necessarily incorporated therewith in the process of rendering; and 

 standard leaf lard has an iodin number not greater than sixty (60). 



Definition. 



3. Neutral lard is lard rendered at low temperatures. 



B. MILK AND ITS PRODUCTS. 

 a. MILKS. 

 Definition. 



1. Milk (whole milk] is the 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 five days after calving. 



Standard. 



Standard milk is milk containing not less than twelve (12) per cent of total solids 

 and not less than eight and one-half (8.5) per cent of solids not fat, nor less than 

 three and one-quarter (3.25) per cent of milk fat. 



Definitions. 



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. 



Standard. 



Standard skim milk is skim milk containing not less than nine and one-quarter (9.25) 

 per cent of milk solids. 



Definitions. 



4. Buttermilk is the product that remains when butter is removed from milk or 

 cream in the process of churning. 



5. Pasteurized milk is standard milk that has been heated below boiling, but suffi- 

 ciently to kill most of the active organisms present and immediately cooled to fifty 

 degrees (50) Fahr. or lower to retard the development of their spores. 



