Chemical Standards for Milk Products. 243 



Cream containing other percentages of fat shall be allowed 

 a modification of this required bacterial standard in proportion 

 to the change in fat. 



Chemical Standards. 



Cow's milk. Standard milk should contain not less than 8.5 

 per cent of milk solids not fat and not less than 3.25 per cent of 

 milk fat. 



Skim milk. Standard skim milk should contain not less than 

 8.75 per cent of milk solids. 



Cream. Standard cream contains not less than 18 per cent of 

 milk fat and is free from all constituents foreign to normal milk. 

 The percentage of milk fat in cream over or under that standard 

 should be stated on the label. 



Buttermilk. Buttermilk is the product that remains when fat 

 is removed from milk or cream, sweet or sour, in the process of 

 churning. Standard buttermilk contains not less than 8.5 per cent 

 of milk solids. When milk is skimmed, soured, or treated so as 

 to resemble buttermilk, it should be known by some distinctive 

 name. 



Homogenized Milk or Cream. 



The commission is of the opinion that in the compounding of 

 milk no fats other than milk fats from the milk in process should 

 be used and that no substance foreign to milk should be added to it. 

 The commission is opposed to the use of condensed milk or other 

 materials for the thickening of cream unless the facts are clearly 

 set forth on the label of the retail package. Regarding the process 

 of homogenizing, the commission resolved as follows: 



That homogenized milk or cream should be so marked, stating the percentage of 

 fat that it contains. 



Adjusted Milks. 



On the question of milks and creams in which the ratio of the 

 fats to the solids not fat has been changed by the addition to or 

 subtraction of cream or milk fat the commission has hesitated to 

 take a position. On the one hand they are in favor of every 

 procedure which will increase the market for good milk and make 

 the most profitable use of every portion of it. On the other, they 

 recognize the sensitiveness of milk, the ease with which it is con- 

 taminated, and the difficulty of controlling, standardizing, skim- 

 ming, homogenizing, souring, etc., so that contaminations^ do not 

 occur and inferior materials are not used. On this subject the 

 commission passed a resolution presented by a special committee 

 as follows: 



Milk in which the ratio of the fats to the solids not fat has been changed by the 

 addition to or subtraction of cream should be labeled "adjusted milk"; the label 

 should show the minimum guaranteed percentage of fat and should comply with the 

 same sanitary or chemical requirements as for milk not so standardi7ed or modified. 



