CONDENSED AND POWDERED MILK 477 



DEFINITIONS AND STANDARDS 



The following definitions and standards for powdered milks 

 have recently been adopted by the joint Committee on Defini- 

 tions and Standards of the American Association of Dairy, Food, 

 and Drug Officials and the Association of Official Agricultural 

 Chemists : 



"Dried milk is the product resulting from the removal of 

 water from milk, and contains, all tolerances being allowed for, 

 not less than twenty-six per cent (26.0%) of milk-fat, and not 

 more than five per cent (5.0 %) of moisture. 



"Dried shim-milk is the product resulting from the removal 

 of water from skim-milk and contains, all tolerances being al- 

 lowed for, not more than five per cent (5.0 %) of moisture. 



" Malted milk is the product made by combining whole milk 

 with the liquid separated from a mash of ground barley, malt, 

 and wheat flour, with or without the addition of sodium chloride, 

 sodium bicarbonate, and potassium bicarbonate in such a man- 

 ner as to secure the full enzymic action of the malt extract and 

 by removing water. The resulting product contains not less 

 than seven and one-half per cent (7.50 %) of butter-fat and not 

 more than three and one-half per cent (3.5 %) of moisture." 



