574 DEFINITIONS AND STANDARDS OF BuTTER 



acid, alkali, chemical, or any substance whatever is introduced 

 or used for the purpose or with the effect of deodorizing or 

 removing thereform rancidity, or any butter or butterfat with 

 which there is mixed any substance foreign to butter as herein 

 defined, with intent or effect of cheapening in cost the product, 

 or any butter in the manufacture or manipulation of which any 

 process or material is used with intent or effect of causing the 

 absorption of abnormal quantities of water, milk or cream ; that 

 'process butter' or 'renovated butter' is hereby defined to mean 

 butter which has been subjected to any process by which it is 

 melted, clarified, or refined and made to resemble genuine but- 

 ter, always excepting 'adulterated butter* as defined by this act." 



In defining adulterated butter as distinguished from butter, 

 the Internal Revenue Department offers the following explan- 

 ation and makes the following ruling: 



"The definition of adulterated butter as contained in the 

 Act of May 9, 1902, embraces butter in the manufacture of which 

 any process or material is used whereby the product is made 

 to contain abnormal quantities of water, milk or cream, but the 

 normal content of moisture permissible is not fixed by the act. 

 This being the case it becomes necessary to adopt a standard for 

 moisture in butter, which shall in effect represent the normal 

 quantity. It is therefore held that butter having 16 per cent 

 or more of moisture, contains an abnormal quantity and is 

 classed as adulterated butter." 



This law and ruling is now in force. It makes unlawful the 

 incorporation in butter of 16 per cent or more, of moisture, and its 

 interpretation also makes unlawful the incorporation of extran- 

 eous curd by working curd into the butter in the churn in the 

 form of starter, casein or skim milk powder. 



The Fat Standard. The fat standard is a part of the Federal 

 Standards and Definition for Dairy Products, accompanying the 

 passage of the Federal Food and Drugs Act June 30, 1906 and 

 which became effective January 1, 1907. 1 It reads as follows: 



"Butter is the clean, non-rancid product made 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 con- 

 stituents, with or without salt, and contains not less than eighty- 

 standards of Purity for Pood Products. U. S. Dept. of Agriculture, 

 Circular No. 19, 1906. 



