OFFICIAL INSPECTION I4. IO9 



3. Bone extract is the product obtained by extracting clean, fresh, 

 trimmed bones of animals in good health at the time of slaughter with 

 boiling water and concentrating the liquid portion by evaporation, after 

 removal of fat, and contains not less than seventy-five (75) per cent 

 of total solids. 



4. Fluid bone extract is identical with bone extract except that it is 

 concentrated to a lower degree, and contains not more than seventy- 

 five (75) and not less than fifty (50) per cent of total solids. 



5. Meat juice is the fluid portion of muscle fiber, obtained by 

 pressure or otherwise, and may be concentrated by evaporation at a 

 temperature below the coagulating point of the soluble proteids. The 

 solids contain not more than fifteen (15) per cent of ash, not more than 

 two and five-tenths (2.5) per cent of sodium chlorid (calculated from 

 the total chlorin present), not more than four (4) nor less than two (2) 

 per cent of phosphoric ac'd (P2 O.-,), and not less than twelve (12) per 

 cent of nitrogen. The nitrogenous bodies contain not less than thirty- 

 five (35) per cent of coagulable proteids and not more than forty (40) 

 per cent of meat bases. 



6. Peptones are products prepared by the digestion of proteid mate- 

 rial by means of enzymes or otherwise, and contain not less than ninety 

 (90) per cent of proteoses and peptones. 



7. Gelatin {edible gelatin) is the purified, dried, inodorous product 

 of the hydrolysis, by treatment with boiling water, of certain tissues, 

 as skin, ligaments, and bones, from sound animals, and contains not 

 more than two (2) per cent of ash and not less than (15) per cent of 

 nitrogen. 



d. LARD. 



1. Lard is the rendered fresh fat from hogs in good health at the 

 time of slaughter, is clean, free from rancidity, and contains, necessarily 

 incorporated in the process of rendering, not more than one (i) per 

 cent of substances, other than fatty acids and fat. 



2. Leaf lard is lard rendered at moderately high temperature from 

 the internal fat of the abdomen of the hog, excluding that adherent to 

 the intestines, and has an iodin number not greater than sixty (60). 



3. Neutral lard is lard rendered at low temperatures. 



B. Milk and Its Products. 



a. MILKS. 



1. Milk* is the fresh, clean, lacteal secretion obtained by the com- 

 plete milking of one or more healthy cows, properly fed and kept, exclud- 

 ing that obtained fifteen days before and ten days after calving, and 

 contains nolj less than 8.5 per cent of solids not fat, and not less 

 than 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. 



* These standards, fixed by statute, are the same as the standards 

 adopted by the U. S. Secretary of Agriculture. 



