FEDERAL STANDARDS. 183 



A high acidity indicates bacterial changes, the result of some 

 combination of the factors of uncleanliness, poor refrigeration 

 and age. 



Federal standards. In connection with the enforcement of 

 the pure food and drugs act, the following standards proclaimed 

 by the Secretary of Agriculture have been adopted (13). 



MIIvK AND ITS PRODUCTS. 



1. Milk is the fresh, clean, lacteal secretion obtained by the complete 

 milking of one or more healthy cows, properly fed and kept, excluding 

 that obtained within fifteen days before and ten days after calving, and 

 contains 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. Blended milk is milk modified in its composition 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 and contains not less than nine and one-quarter (9.25) per cent 

 of milk solids. 



4. Pasteurized milk is milk that has been heated below boiling but 

 sufficiently to kill most of the active organisms present and immediately 

 cooled to 50 Fahr. or lower. 



5. 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 organ- 

 isms present. 



6. Condensed milk, evaporated milk, is milk from which a considera- 

 ble portion of water has been evaporated and contains not less than 

 twenty-eight (28) per cent of milk solids of which not less than twenty- 

 seven and five-tenths (27.5) per cent is milk fat. 



7. Sweetened condensed milk is milk from which a considerable por- 

 tion of water has been evaporated and to which sugar (sucrose) has been 

 added, and contains not less than twenty-eight (28) per cent of milk sol- 

 ids, of which not less than twenty-seven and five-tenths (27.5) per cent 

 is milk fat. 



8. Condensed skim milk is skim milk from which a considerable por- 

 tion of water has been evaporated. 



9. Buttermilk is the product that remains when butter is removed 

 from milk or cream in the process of churning. 



10. Goafs milk, ewe^s milk, et cetera, 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 animal from which they are obtained. 



