CHEMISTRY OF COWS' MILK , I7 



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. 



4. Buttermilk is the product that remains when but- 

 ter is removed from milk or cream in the process of 

 churning-. 



5. Pasteurised milk is milk that has been heated 

 below boiling but sufficiently to kill most of the act- 

 ive organisms present and immediately cooled to fifty 

 degrees (50°) Fahr. or lower to retard the develop- 

 ment of their spores. 



6. Sterilised milk is milk that has been heated at 

 the temperature of boiling water or higher for a length 

 of time sufficient to kill all organisms present. 



7. Condensed milk is milk from which a considera- 

 ble portion of water has been evaporated. 



8. Szi'eetened condensed milk is milk from which 

 a considerable portion of water has been evaporated 

 and to which sugar (sucrose) has been added. 



9. Condensed skim-milk is skim-milk from which 

 a considerable portion of water has been evaporated. 



Standards. — i. Standard milk contains not less than 

 twelve (12) per cent, of total solids, 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. Standard skim-}mlk contains not less than nine 

 and one-quarter (9.25) per cent, of milk-solids. 



3. Standard condensed milk contains not less than 

 twenty-eight (28) per cent, of milk-solids, of which 

 not less than one- fourth is milk- fat. 



