l6 MODERN METHODS OF TESTING MILK 



REPRESENTATIVE ANALYSES OF PRODUCTS AND BY-PRODUCTS OF MILK 



1 Salt. '^ Paracasein. ' Salt and Ash. •* .CO per cent, lactic acid in addition. 



DEFINITIONS AND STANDARDS OF MILK AND 

 MILK PRODUCTS 



The United States Department of Agriculture has 

 estabhshed official standards for purity of dairy and 

 other food products, defining also what is meant by the 

 terms used in designating different materials. These 

 definitions and standards have been most carefully 

 worked out by members of the Association of Official 

 Agricultural Chemists, several years having been de- 

 voted to the collection of data. The official definitions 

 and standards relating to milk and milk products are 

 as follows : 



MILK 



Definitions. — i. Milk (zcliole milk) is the lacteal 

 secretion obtained by the complete milking of one 

 or more healthy cows, properly fed and kept, exclud- 

 ing that obtained within fifteen days before and five 

 days after calving. 



2. Blended milk is milk modified in its composition 



