FOOD INSPUCT^ON. 235 



been added, 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. 



8. Condensed skint milk is skim 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-Meissl 



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



/io° C.N 

 than 0.905 ( 1 



^40° c./ 



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, wthout the addition or use of chemicals or any 

 substances except milk, cream, or salt, and contains not more than six- 

 teen (16) per cent of water and at least eighty-two and five-tenths (82.5) 

 per cent of milk fat. 



e. CHEESE. 



1. Cheese is the sound, solid, and ripened product made from milk or 

 cream by coagulating the casein thereof with rennet or lactic acid, with 

 or without the addition of ripening ferments and seasoning, and con- 

 tains, in the water-free substance, not less than fifty (50) per cent of 

 milk fat. 



2. Skim milk cheese is the sound, solid, and ripened product, made 

 from skim milk by coagulating the casein thereof with rennet or lactic 

 acid, with or without the addition of ripening ferments and seasoning. 



3. Goafs milk cheese, ewe's milk cheese, et cetera, are the sound. 



