194. CONFERENCE ON MILK PROBLEMS 



forty-five per cent of milk fat. Cheese may also contain added 

 coloring matter of harmless character. 



2. SKIM MILK CHEESE is the sound, solid and ripened product 

 made from skim milk by coagulating the caseine thereof with ren- 

 net or lactic acid, with or without the addition of ripening fer- 

 ments and seasoning. 



S. GOAT'S MILK CHEESE, EWE'S MILK CHEESE, &c., are the 

 sound, ripened products made from the milks of the animals speci- 

 fied, by coagulating the caseine thereof with rennet or lactic acid 

 with or without the addition of ripening ferments and seasoning. 



ICE CREAMS 



1. ICE-CREAM is a frozen product, made from cream and sugar 

 with or without harmless flavoring and coloring materials and 

 with or without gelatine gum tragacanth, or other harmless stiffen- 

 ing materials, in amount less than two (2) per cent; and contains 

 not less than fourteen (14) per cent of milk fat. 



2. FRUIT ICE-CREAM is a frozen product, made as described un- 

 der ice-cream, but containing sound, clean and mature fruit. It 

 must contain not less than twelve (12) per cent of milk fat. 



3. NUT ICE-CREAM is a frozen product, made as described under 

 ice-cream, but containing sound, non-rancid nuts. It must con- 

 tain not less than twelve (12) per cent of milk fat. 



MISCELLANEOUS MILK PRODUCTS 



1. WHEY is the product remaining after the removal of fat and 

 caseine from milk in the process of cheese-making. 



2. KUMISS is the product made by the alcoholic fermentation of 

 mare's milk or cow's milk. 



3. MILK POWDER is the soluble powder product made from milk 

 and contains, unless otherwise specified, not less than ninety-five 

 (95) per cent of milk solids, and not less than twenty-six (26) per 

 cent of milk fat. 



4. SKIM MILK POWDER, SEPARATED MILK POWDER is the soluble 

 powder product made from skim milk, and contains not less than 

 ninety-five (95) per cent of milk solids. 



The standards above defined take effect on the 12th day of De- 

 cember, 1910. 



I had hoped that there might be greater unanimity in some 

 things, but, so far as the conference has gone, it has given me a 



NOTE. The following note is suggested as an addition to definition 3: 

 Pasteurization should be effected by heating in a closed vessel for not less 

 than 20 minutes at a temperature of 140-145F; or for not less than 15 

 minutes at a temperature of 145-150F. When milk is heated above 

 150 F.. certain ferments and other constituents of the milk are more or 

 less altered, and the digestibility of the resultant milk is injuriously af- 

 fected." 



