234 MAINK AGRICULTURAL EXPERIMENT STATION. I906. 



comminuted, in bulk or in suitable containers,* with or without the 

 addition of salt, sugar, vinegar, spices, smoke, oils, or rendered fat. If 

 they bear names descriptive of kind, composition, or origin, they corre- 

 spond thereto and when bearing such descriptive names, if force or 

 flavoring meats are used, the kind and quantity thereof are made known. 



C. MEAT EXTRACTS, MEAT PEPTONES, ETC. 



(Schedule in preparation.) 



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 within fifteen days before and ten days after calving, 

 and contains not less than twelve (12) per cent of solids, not less than 

 nine (9) per cent of solids not fat, and not less than three (3) 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. 



3. Skim milk is milk from 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. Sterilized 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 



* These standards are fixed by statute. The standards adopted by 

 the U. S. Secretary of Agriculture are "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." 



