410 GOVERNMENT STANDARDS OF PURITY 



8. Condensed skim milk is skim milk from which a consid- 

 erable portion of water has been evaporated. 



9. Buttermilk is the product that remains when butter ia 

 removed from milk or cream in the process of churning. 



10. Goat's milk, ewe's milk, etc., 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 animals from which they 

 are obtained. 



B. CEEAM 



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 

 considerable portion of water has been evaporated. 



C. MILK FAT OE BUTTEK FAT 



1. Milk fat, butter fat, is the fat of milk and has the Eeich- 

 ert-Meissel number not less than twenty-four (24) and a spe- 

 cific gravity of not less than 0.905 (^S^ ) (Both fat and stand- 

 ard at this temperature.) 



D. BUTTER 



1. Butter is the clean, non-rancid product made by gather- 

 ing 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. By acts 

 of Congress approved August 2, 1886, and May 9, 1902, butter 

 may also contain added coloring matter. 



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

 melting butter and reworking, without the addition or use of 

 chemicals or any substances except milk, cream, or salt, and 

 contains not more than sixteen (16) per cent of water and at 

 least eighty-two and five-tenths (82.5) per cent of milk fat. 



