305. GOVERNMENT STANDARDS OF PURITY 

 FOR MILK AND ITS PRODUCTS.' 



a. MILKS. 



1. Milk is tlie fresli, 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. Blendid milk is milk modified in its composition so as to 

 have a definite and stated percentage of one or more of its con 

 stituents. 



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 boii- 

 -ng but sutficiently to kill most of the active organisms present 

 and immediately cooled to 50° Pehr. or lower. 



.5. Sterilized milk is milk that has been heated at the tern 

 perature of boiling water or higher for a length of time sufB- 

 cient 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 

 milk fat. 



7. STveetened 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. 



1 Circular No. 19, Office of the Secretary, D. S. Dept. of Agriculture, 

 June 26, 1906. 



