Legal Standards for Dairy Products 365 
C. LEGAL STANDARDS FOR DAIRY PRODUCTS 
DAIRY LAWS 
FEDERAL STANDARDS. 
By authority of the Act of Congress, approved March 3, 1903, and 
generally known as the ‘‘Pure Food Law” the Secretary of Agriculture 
4s empowered ‘‘to establish standards of purity for food products and 
to determine what are regarded as adulterations therein.” The follow- 
ing standards have been established for dairy products and are pub- 
lished in Circular No. 19 of the office of the Secretary of Agriculture 
under date of June 26, 1906. These standards are generally accepted 
throughout the United States and have been officially adopted by many 
of the states. 
Mixx anp Its Propucts 
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, 
excluding that obtained within fifteen days before and ten days after 
calving, and contains not less than eight and one-half (8.5) per cent 
of solids not fat, and not less than three and one-quarter (8.25) 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. 
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° F. 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 2 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. 
