CHAPTER XVI 

 DEFINITION OF TERMS 



BxJTTER has become such a staple product in the market 

 and is presented in so many forms, and the processes of 

 manufacture have become so technical, that a special 

 terminology has arisen. This subject may now be con- 

 sidered. 



181. Butter. — " Butter is the clean, non-rancid prod- 

 uct 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. By acts of Con- 

 gress approved Aug. 2, 1886, and May 9, 1902, butter 

 may also contain added coloring matter.^ " The Senate 

 and House of Representatives of the United States passed 

 a number of regulations regarding adulterated butter on 

 May 9, 1902. The following paragraph referring to the 

 moisture of butter. is taken from page 87 of Regulations 

 No. 9, revised July, 1907, United States Internal Revenue. 

 " The definition of adulterated butter as contained in 

 the Act of May 9, 1902, embraces butter in the manu- 

 facture of which any process or material is used whereby 

 the product is made to contain abnormal quantities of 

 water, milk, or cream ; but the normal content of mois- 

 ture permissible is not fixed by the act. This being the 



1 Standards of Purity for Food Products, U. S. Dept. Agri., 

 Oface of Sec, Cir. No. 19, June 26, 1906. 



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