378 
[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 pro- 
claimed 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 miniumum standards in all cases unless 
otherwise expressed. States not named are understood to have no laws pre- 
scribing standards for dairy products. 
D. E. Salmon, 
Approved : Chief of Bureau 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. 
United States « & 
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; 
California 
( c ) 
Colorado 
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. 
Dist. of Columbia 
9 
3.5 
9.3 
20 
83 
Georgia. . . 
8.5 
3.5 
Not over 
12 p. c. 
water or 
5p.c. salt 
Hawaii 
11.5 
2.5 
Idaho 
8 
3 
18 
82.5 
Full cream, 30 p. c. fat 
Illinois d 
3 
«15 
80 
(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, minimum fat 10 
Indiana 
9 
3 
80 
Maxi- 
mum 
water, 
15 p.c.; 
salt,6p.c. 
p. c. 
a See proclamation of the Secretary of Agriculture, “ Standards of Purity of Food 
Products,” Office of the Secretary, Circular No. 10, November 20, 1903. 
b Condensed milk, 28 per cent milk solids, of which one-fourth must be fat. 
c Cream containing thickener must be labeled. 
a Condensed milk must contain not less than 8.5 per cent fat ; evaporated cream con- 
taining less than 15 per cent fat must be labeled “An unsweetened condensed milk.” 
« Coffee cream shall contain at least 15 per cent fat, and whipping cream at least 22 
per cent fat. 
