l8 MODERN METHODS OF TESTING MILK 



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 18 per cent, of milk- 

 fat. 



2. Evaporated cream, clotted cream, is cream from 

 which a considerable portion of water has been evap- 

 orated. 



C. MILK-FAT OR BUTTER-FAT. 

 I. Milk-fat or butter-fat is the fat of milk and has 

 Reichert-Meissl number not less than 24 and a specific 

 gravity of not less than 0.905 (4OC). 



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 constituents, with or without 

 salt, and contains not less than 82.5 per cent, of milk- 

 fat. By acts of Congress approved August 2, 1886, 

 and May 9, 1902, butter may also contain added color- 

 ing-matter. 



2. Renovated butter, process butter, is the product 

 made by melting butter and reworking, without the 

 addition or use of chemicals or any substance except 

 milk, cream, or salt, and contains not more than 16 

 per cent, of water and at least 82.5 per cent of milk- 

 fat. 



