CHEMISTRYOT OWS' MILK 17 



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. 



4. Buttermilk is the product that remains when but- 

 ter is removed from milk or cream in the process of 

 churning. 



5. Pasteurized milk is milk that has been heated 

 below boiling but sufficiently to kill most of the act- 

 ive organisms present and immediately cooled to fifty 

 degrees (50) Fahr. or lower to retard the develop- 

 ment of their spores. 



6. 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. 



7. Condensed milk is milk from which a considera- 

 ble portion of water has been evaporated. 



8. Sweetened condensed milk is milk from which 

 a considerable portion of water has been evaporated 

 and to which sugar (sucrose) has been added. 



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

 a considerable portion of water has been evaporated. 



Standards. I. Standard milk contains not less than 

 twelve (12) per cent, of total solids, 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. Standard skim-milk contains not less than nine 

 and one-quarter (9.25) per cent, of milk-solids. 



3. Standard condensed milk contains not less than 

 twenty-eight (28) per cent, of milk-solids, of which 

 not less than one- fourth is milk- fat. 



