8 



6. Sterilized milk is standard milk that has been heated at the temperature of 

 boiling water, or higher for a length of time sufficient to kill all organisms present. 



7. Condensed milk is milk from which a considerable portion of water has been 

 evaporated. 



8. Sweetened condensed milk is milk from which a considerable portion of water has 

 been evaporated and to which sugar (sucrose) has been added. 



Standard. 



Standard condensed milk and standard sweetened condensed 'milk are condensed milk 

 and sweetened condensed milk, respectively, containing not less than twenty-eight 

 (28) per cent of milk solids, of which not less than one-fourth is milk fat. 



Definition. 



9. Condensed skim milk is skim milk from which a considerable portion of water 

 has been evaporated. 



b. MILK FAT OR BUTTER FAT. 



Definition. 

 1. Milk fat or butter fat is the fat of milk. 



Standard. 



Standard milk fat or butter fat has a Reichert-Meissl number not less than twenty- 

 four (24), and a specific gravity not less than 0.905 (40 C. / 40 C.). 



C. CREAM. 



Definition. 



1. Cream is that portion of milk, rich in butter fat, which rises to the surface of 

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



Standard. 



Standard cream is cream containing not less than eighteen (18) per cent of 

 milk fat. 



Definition. 



2. Evaporated cream is cream from which a considerable portion of water has been 

 evaporated. 



d. BUTTER. 



Definition. 



1. Butter is the product obtained 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. By acts of Congress approved August 2d, 

 1886, and May 9th, 1902, butter may also contain additional coloring matter. 



Standard. 



Standard butter is butter containing not less than eighty- two and five-tenths (82.5) 

 per cent of butter fat. 



Definition. 



2. Renovated or process butter is the product obtained by melting butter and rework- 

 ing, without the addition or use of chemicals or any substances except milk, cream, 

 or salt. 



