134 DAIRY LABORATORY GUIDE 



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

 than twenty-seven and sixty-six hundredths (27.66) per cent 

 is milk fat. 



8. Condensed skimmilk is skimmilk from w r hich a con- 

 siderable portion 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. Goat's milk, ewe's milk, etc., are the fresh, clean, 

 lacteal secretions, free from colostrum, obtained by the com- 

 plete 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 centrifugal force, is fresh and clean, and contains not less 

 than eighteen (18) per cent of milk fat. 



2. Evaporated cream, clotted cream is cream from which 

 a considerable portion of water has been evaporated. 



MILK FAT OR BUTTER-FAT 



1. 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 not less than 0.905-^ 



BUTTER 



1. Butter is the clean, non-rancid product made by gath- 

 ering 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, and contains not less 

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

 By acts of Congress approved August 2, 1886, and May 9, 

 1902, butter may also contain added coloring matter. 



