APPENDIX F 



MILK PRODUCTS 



The scope of the present volume has forbidden treatment 

 of the various products derived from milk by modern in- 

 dustry. For these the same general considerations hold, so 

 far as may be, as for milk. The pasteurization of the milk 

 from which these products are made, or of the product itself, 

 is very desirable and is, in fact, rather general in practice. 

 The concentration of manufacture in plants of some size is 

 a factor which makes for the readier control of milk products, 

 though the sources of the milk entering into these also call 

 for attention. Through modern economic conditions certain 

 of these products, such as condensed milk, evaporated milk, 

 and skim milk, have come into wide use as substitutes for 

 fresh milk. 



The National Commission on Milk Standards (of the New 

 York Milk Committee) has had under consideration certain 

 products such as butter, ice cream, condensed milk, skim 

 milk, buttermilk, and homogenized milk and cream and 

 the reader is referred to the reports of the Commission * for 

 information on their sanitary aspects. In the control of these 

 products the principle of correct labelling plays a most im- 

 portant part. 



* See 3d. Kept. 



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