MILK. 265 



lo. Goat's milk, ewe's milk, ct cetera, are the fresh, clean, 

 lacteal secretions, free from colostrum, obtained by the complete 

 milking of healthy animals other than cows, properly fed and 

 kept, and conform in name to the species of animal from which 

 they are obtained. 



B. — Cream. 



1. Cream is that portion of milk rich in milk-fat, which rises 

 to the surface of milk on standing, or is separated from it by 

 centrifugal force, is fresh and clean, and contains not less than 

 eighteen (i8) per cent of milk-fat. 



2. Evaporated cream, clotted cream, is cream from which a con- 

 siderable portion of water has been evaporated. 



C— Milk-Fat or Butter-Fat. 



I. Milk- fat, butter- fat, is the fat of milk and has a Reichert- 

 Meissl number not less than twenty-four (24) and a specific 



gravity not less than 0.905 



/40^\ 



V4o° c.; 



D.— Butter. 



1. 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- 

 two and five-tenths (82.5) per cent of milk-fat. By acts of 

 Congress approved August 2, 1886, and May 9, 1902, butter 

 may also contain added coloring-matter. 



2. Renovated butter, process butter, is the product made by 

 melting butter and reworking, without the addition or use of 

 chemicals or any substances except milk, cream, or salt, and 

 contains not more than sixteen (16) per cent of water and at 

 least eighty-two and five-tenths (82.5) per cent of milk-fat. 



E. — Cheese, 



I. 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 



