371 
U. S. Department of Agriculture, Bureau of Animal Industry— Circular No. 74. D. E. Salmon, 
D. V. M., Chief of Bureau.] 
Washington, D. C., April 1, 1905. 
In the table following, prepared under the supervision of Ed. H. Webster, Chief of 
the Dairy Division, are given the standards for dairy products as proclaimed by the 
Secretary of Agriculture and as established by law in the several States, so far as 
obtainable, and revised to date. 
The percentages stated represent minimum standards in all cases unless otherwise 
expressed. States not named are understood to have no laws prescribing standards 
for dairy products. 
D. E. Salmon, 
Approved: ' Chief of B ureau of Animal Industry. 
James Wilson, 
Secretary of Agriculture. 
United States and State standards for dairy products , 1905. 
States. 
Milk. 
Skim 
milk. 
Cream. 
Butter. 
Cheese. 
Total 
solids. 
Solids 
not fat. 
Fat. 
Total 
solids. 
Fat. 
Fat. 
Fat. 
Per cent. 
12 
Per ct. 
8.5 
Per ct. 
3. 25 
Per ct. 
9.25 
Per ct. 
18 
Per cent. 
82.5 
Full cream, 50 p. c. of the 
total solids to be fat. 
Full cream, 30 p. c. fat; 
half skim, 15 p.c.; skim 
from skim milk. Fancy 
excepted. 
Full cream, 35 p. c. total 
solids to be fat; skim, 
fat less than 35 p. c. of 
total solids. 
California 
( c ) 
Colorado 
Dist. of Columbia 
9 
3.5 
9.3 
20 
83 
Not over 
lO u r* 
Georgia 
8. 5 
3.5 
1A JJ. L. 
water or 
5 p.c.salt. 
Hawaii 
2.5 
Idaho 
8 
3 
18 
82.5 
Full cream, 30 p. c. fat 
(fancy excepted; skim, 
less than 30 p. c. fat; 
less than 15 p. c., sale 
prohibited. 
Whole milk, 48 p. c. total 
solids to be fat. 
Skim,minimumfat 10 p.c. 
Illinois d 
3 
el5 
80 
Indiana 
9 
3 
80 
Iowa 
12.5 
3 
15 
Maxi- 
mum 
water, 
15 p. c.; 
salt, 6 p.c. 
Kentucky 
12 
3 
15 
80 
Skim, less than lOp. c. fat. 
Maine 
12 
3 
Maryland / 
12.5 
3. 5 
Massachusetts 
13 
9.3 
3.7 
9.3 
April-September 
12 
9 
3 
Michigan 
12.5 
3 
Sp. grav. 
Sp. grav. 
Minnesota 
! 1.029-33 
13 
, 
3.5 
1. 032-37 
9 20 
Maxi- 
mum 
water , 
16 p. c. 
Full cream, 45 p. c. total 
solids to be fat; skim, 
j fat less than 45 p. c. of 
! total solids. 
a See proclamation of the Secretary of Agriculture, “ Standards of Purity for Food Products,” Office 
of the Secretary, Circular No. 10, November 20, 1903. 
6 Condensed milk, 28 per cent milk solids, of which one-fourth must be fat. 
c Cream containing thickener must be labeled. 
f Condensed milk must contain not less than 8.5 per cent fat; evaporated cream containing less than 
15 per cent fat must be labeled “ An unsweetened condensed milk.” 
e Coffee cream shall contain at least 15 per cent fat, and whipping cream at least 22 per cent fat. 
/ Condensed milk must contain the equivalent of 12.5 per cent of milk solids in crude milk of which 
3.5 per cent shall be fats. 
9 No thickener allowed. 
