no Maine; agriculturai, e;xpe;rime;nt station. 1909. 



3. Skim milk is milk which a part or all of the cream has been 

 removed and contains not less than nine and one-quarter (9.25) per 

 cent of milk solids. 



4. Pasteurized milk is milk that has been heated below boiling but 

 sufficiently to kill most of the active organisms present and immediately 

 cooled to 50° Fahr. or lower. 



5. 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 organ- 

 isms present. 



6. Condensed milk, evaporated milk, is milk from which a consider- 

 able portion of water has been evaporated and contains not less than 

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

 seven and five-tenths (27.5) per cent is milk fat. 



7. Sweetened condensed milk is milk from which a considerable 

 portion of water has been evaporated and to which sugar (sucrose) has 

 been added, and contains not less than twenty-eight (28) per cent of 

 milk solids, of which not le£s than twenty-seven and five-tenths (27.5) 

 per cent is milk fat. 



8. Condensed skim milk is milk from which a considerable 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, et cetera, are the fresh, clean, lacteal 

 secretions, free from colostrum, obtained by the complete milking of 

 healthy animals other than cows, properly fed and kept, and conform 

 in name to the species of animal from which they are obtained. 



b. 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 consid- 

 erable portion of water has been evaporated. 



C. MILK FAT OR BUTTER FAT. 



I. Milk fat, butter fat, is the fat of milk and has a Reichert-Meisse 

 number not less than twenty-four (24) and a specific gravity not less 



/40° C.^ 

 than o .905 1 



d. BUTTER. 



1. Butter is the clean, non-rancid 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 

 without salt, and contains not less than eighty-two and five-tenths (82.5) 

 per cent of milk fat. 



2. Renovated butter, process butter, is the product made by melting 

 butter and reworking, without the addition or use of chemicals or any 



