l8 MODERN METHODS OF TESTING MILK 



4. Standard szi'cctciicd condensed milk contains not 

 less than twenty-eight (28) per cent, of milk-soHds of 

 which not less than one-fourth is milk-fat. 



MILK-FAT OR BUTTER-FAT 



Definition. — Milk-fat or butter-fat is the fat of 

 milk. 



Standard. — Standard milk-fat or butter-fat has a 

 Reichert-]\leissl number not less than twenty-four (24) 

 and a specific gravity not less than 0.905 (^^) 



CREAM 



Definitions. — i. Cream is that portion of milk, rich 

 in butter-fat which rises to the surface of milk on 

 standing, or is separated from it by centrifugal force. 



2. Evaporated cream is cream from which a consid- 

 erable portion of water has been evaporated. 



Standard. — Standard cream contains not less than 

 eighteen (18) per cent, of milk-fat. 



BUTTER 



Definitions. — i. Butter is the product made by 

 gathering 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 with- 

 out salt. 



2. Renovated or process butter is the product made 

 by melting butter and reworking, without the addition 

 or use of chemicals or any substances except milk, 

 cream or salt. 



Standards. — i. Standard butter contains not less 

 than eighty-two and five-tenths (82.5) per cent, of 



