CHAPTER XL 



GOVERNMENT STANDARDS OF PURITY FOR MILK 

 AND ITS PRODUCTS 



A. MILKS 



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

 complete 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 (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. 



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-quar- 

 ter (9.25) per cent of milk solids. 



4. Pasteurized milk is milk that has been heated below boil- 

 ing but sufiiciently to kill most of the active organisms present 

 and immediately cooled to 50 degrees F. or lower. 



5. Sterilized milk is milk that has been heated at the tempera- 

 ture of boiling water or higher for a length of time sufficient 

 to kill all organisms present. 



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

 considerable 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 

 fat. Condensed milks must, then, contain 1.7 per cent of fat. 



7. Sw^eetened condensed milk is milk from which a consid- 

 erable 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 less than twenty- 

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



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