NEW YORK MILK COMMITTEE 193 



arated from ripened cream, by the usual churning processes; or a 

 similar product, made by the appropriate treatment of skimmed 

 milk. 



10. GOAT'S MILK, EWE'S MILK, &e., are the fresh, clean, lacteal 

 secretions, free from colostrum, obtained by the complete milking 

 of healthy animals other than cows, properly fed and kept, and 

 conform in name to the species of animals from which they are 

 obtained. 



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 cen- 

 trifugal force, is fresh and clean, and contains (unless otherwise 

 specified) not less than eighteen (18) per cent of milk fat. 



2. WHEN GUARANTEED TO CONTAIN another percentage of milk 

 fat than eighteen (18) per cent, it must conform to such guarantee. 



3. CREAM must be entirely free from gelatine, sucrate of lime, 

 gums or other substances added with a view to give density, con- 

 sistency or apparent thickness to the article. 



4. CREAM must contain no preservatives of any kind, nor any 

 coloring matter, other than is natural to milk. 



5. EVAPORATED CREAM, CLOTTED CREAM, CONDENSED CREAM or 

 any other preparation purporting to be a special cream, except ice- 

 cream, must conform to the definition of cream, and must contain 

 at least twenty-five (25) per cent of milk fat. 



MILK FAT OR BUTTER FAT 



1. MILK FAT, BUTTER FAT, is the fat of milk and has a Reich- 

 ert-Meissl number not less than twenty- four (24) and a specific 



(A(\(~* \ 

 I 

 40 C' 



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 con- 

 stituents, with or without salt, and contains not less than eighty- 

 two and five-tenths (82.5) per cent milk fat, and not more than 

 sixteen (16) per cent of water. Butter may also contain added 

 coloring matter of harmless character. 



CHEESE 



1. CHEESE is the sound, solid, and ripened product made from 

 milk or cream by coagulating the casein thereof with rennet or 

 lactic acid, with or without the addition of ripening ferments and 

 seasoning, and contains, in the water-free substance, not less than 



