CHEMISTRY OF COWS' MILK I? 



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 and contains not less 

 than 9.25 per cent, of milk-solids. 



4. Pasteurized milk is milk that has been heated 

 below boiling, but sufficiently to kill most of the active 

 organisms present, and immediately cooled to 50 F. 

 or lower. 



5. Sterilized milk is milk that has been heated at 

 the temperature of boiling water or higher for a 

 length of time sufficient to kill all organisms present. 



6. Condensed milk, evaporated milk, is fresh, pure, 

 normal milk from which a considerable portion of 

 water has been evaporated and contains such percent- 

 ages of total solids and of fat that the sum of the two 

 shall not be less than 34.3 and the percentage of fat 

 shall not be less than 7.8. 



7. Sweetened condensed milk is milk from which a 

 considerable portion of water has been evaporated and 

 to which sugar (sucrose) has been added, and con- 

 tains not less than 28 per cent, of milk-solids, of 

 which not less than 27.5 per cent, is milk-fat. 



8. Condensed skim-milk is skim-milk from which 

 a considerable portion of water has been evaporated. 



9. Buttermilk is the product that remains when 

 butter is removed from milk or cream in the process 

 of churning. 



10. Goat's milk, ewe's milk, etc., are the fresh, clean, 

 lacteal secretions free from colostrum, obtained by the 

 complete milking of healthy animals other than cows, 



