Government Standards of Purity. 255 



'<. 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 is re- 

 moved from milk or cream in the process of churning. 



10. Goat's milk, ewe's milk, etc., are the fresh, clean, lac- 

 teal 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 animal from which 

 they are obtained. 



b. CREAM. 



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 wliiili 

 a considerable portion of water has been evaporated. 



C. MILK FAT OR BUTTER FAT. 



3. Milk fat, butter fat, is the fat of milk and has the Reich- 

 erf ^Icissl number not less than twenty-four (24) and a specific 



K-ravity of not less than 0.905 (|[Ic^!' ) 



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. 



