DAIRY LABORATORY GUIDE 133 



STANDARDS FOR MILK AND MILK PRODUCTS 



The Association of State and National Food and Dairy 

 Departments adopted the following standards for milk and 

 milk products in 1908. 



MILK 



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. Skimmilk 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, yet sufficiently to kill most of the active organisms 

 present, and immediately cooled to 50 F., or lower. 



5. Sterilized milk is milk that has been heated to the 

 temperature of boiling water, or higher, for a length of time 

 sufficient to kill all organisms present. 



6. Condensed milk, evaporated milk is milk from which 

 a considerable 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 sixty-six hun- 

 dredths (27.66) per cent is milk fat. 



7. Sweetened condensed milk is milk from which a con- 

 siderable portion of water has been evaporated and to which 

 sugar (sucrose) has been added, and contains not less than 



