l6 MODERN METHODS OF TESTING MILK 



REPRESENTATIVE ANALYSES OF PRODUCTS AND BY-PRODUCTS OF MILK 



1 Salt. 2 Paracasein. 3 Salt and Ash. * .60 per cent, lactic acid in addition. 



DEFINITIONS AND STANDARDS OF MILK AND 

 MILK PRODUCTS 



The United States Department of Agriculture has 

 established official standards for purity of dairy and 

 other food products, defining also what is meant by the 

 terms used in designating different materials. These 

 definitions and standards have been most carefully 

 worked out by members of the Association of Official 

 Agricultural Chemists, several years having been de- 

 voted to the collection of data. The official definitions 

 and standards relating to milk and milk products are 



as follows: 



A. MILKS. 



I. Milk is the fresh, clean, lacteal secretion ob- 

 tained by complete milking of one or more healthy 

 cows, properly fed and kept, excluding that obtained 

 within 15 days before and 10 after calving, and con- 

 tains not less than 8.5 per cent, of solids-not-fat, and 

 not less than 3.25 per cent, of milk-fat. 



