Legal Standards for Dairy Products 365 



C. LEGAL STANDARDS FOR DAIRY PRODUCTS 

 DAIRY LAWS 



FEDERAL STANDARDS. 



By authority of the Act of Congress, approved March 3, 1903, and 

 generally known as the "Pure Food Law" the Secretary of Agriculture 

 \s empowered "to establish standards of purity for food products and 

 to determine what are regarded as adulterations therein." The follow- 

 ing standards have been established for dairy products and are pub- 

 lished in Circular No. 19 of the office of the Secretary of Agriculture 

 under date of June 26, 1906. These standards are generally accepted 

 throughout the United States and have been officially adopted by many 

 of the states. 



MILK AND ITS PRODUCTS 



1. Milk is the fresh, clean, lacteal secretion obtained by the com- 

 plete milking of one or more healthy cows, properly fed and kept, 

 excluding that obtained within fifteen days before and ten days after 

 calving, and contains not less than eight and one-half (8.5) per cent 

 of solids not fat, and not less than three and one-quarter (3.25) per 

 cent of milk fat. 



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 nine and one-quarter (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 orgaii- 

 isms present. 



6. Condensed milk, evaporated milk, is milk from which a consider- 

 able portion of water has been evaporated and contains not less than 

 twenty-eight (28) per cent of milk solids of which not less than twenty- 

 seven and five-tenths (27.5) per cent is milk fat. 



