1904.] 



United States Food Standards. 



Skim milk is milk from which a part or all of the cream has 

 been removed. Standard skim milk is skim milk containing 

 not less than 9*25 per cent, of milk solids. 



Buttermilk is the product that remains when butter is 

 removed from milk or cream in the process of churning. 



Pasteurized milk is standard milk that has been heated below 

 boiling, but sufficiently to kill most of the active organisms 

 present, and immediately cooled to 50 0 Fahr., or lower, to retard 

 the development of their spores. 



Sterilized milk is standard milk that has been heated at the 

 temperature of boiling water or higher for a length of time 

 sufficient to kill all organisms present. 



Condensed milk is milk from which a considerable portion of 

 water has been evaporated. Sweetened condensed milk is milk 

 from which a considerable portion of water has been evaporated 

 and to which sugar (sucrose) has been added. Standard 

 condensed milk and standard sweetened condensed milk are 

 condensed milk and sweetened condensed milk, respectively, 

 containing not less than 28 pet cent, of milk solids, of which 

 not less than one-fourth is milk fat. 



Condensed skim milk is skim milk from which a considerable 

 portion of water has been evaporated. 



Milk fat or butter fat is the fat of milk. Standard milk fat 

 or butter fat has a Reichert-Meissl number not less than 24, and 

 a specific gravity not less than 0*905 (40 0 C./40 0 C). 



Cream is that portion of milk, rich in butter fat, which rises 

 to the surface of milk on standing, or is separated from it by 

 centrifugal force. Standard cream is cream containing not less 

 than 18 per cent, of milk fat. Evaporated cream is cream from 

 which a considerable portion of water has been evaporated. 



Butter is the product obtained 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. By Acts of Congress, approved August 2nd, 

 1886, and May 9th, 1902, butter may also contain additional 

 colouring matter. Standard butter is butter containing not less 

 than 82-5 per cent, of butter fat. 



Renovated or process butter is the product obtained by melting 

 butter and reworking, without the addition or use of chemicals 



D 



