no DAIRYING 



.Milk fat, butter fat, is the fat of milk, and has a Reichert- 

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

 gravity of not less than nine hundred five thousandths (0.905) at 

 forty degrees (40) Centrigrade compared with water at the 'same 

 temperature. 



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 

 constituents, with or without salt or added coloring matter, and 

 contains not less than eighty (80) per cent of milk fat. (Wis. 

 law is now 82.5% fat). 



Renovated butter, process butter, is the product made by 

 melting butter and reworking, without the addition or use of 

 chemicals or any substances except milk, cream, or salt, and con- 

 tains not more than sixteen (16) per cent of water, and at least 

 eighty-two and five-tenths (82.5) per cent of milk fat. 



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 anc 

 seasoning or added coloring matter and containing, in the water- 

 free substance, not less than fifty (50) per cent of milk fat. 



Ice cream is a frozen product made from cream and sugar 

 with or without a natural flavoring, and contains not less than 

 fourteen (14) per cent of milk fat. 



Fruit ice cream is a frozen product made from cream, sugar 

 and sound, clean, mature fruits, and contains not less than twelve 

 (12) per cent of milk fat. 



Nut ice cream is a frozen product made from cream, sugar 

 and sound, non-rancid nuts, and contains not less than twelve 

 (12) per cent of milk fat. 



