 | 1908 - 696 pages
...animals from which they are obtained. ft. CREAM. 1. Cream is thait 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,... | |
 | Wisconsin. State Board of Health - 1928 - 582 pages
...0.905 (40° C./40" C.)Cream. — (C) Cream, sweet 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 which contains not less than eighteen per cent (18%), preferably twenty per... | |
 | 1925 - 502 pages
...from or exposed to any contagious disease. SEC. 5. 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, is fresh and clean, and comes from milk which has been obtained from healthy cows properly fed and... | |
 | 1918 - 468 pages
..."CREAM": is that portion of clean, pure, healthy, wholesome and unadulterated milk, rich in milk fat, which rises to the surface of milk on standing or is separated from it by centrifugal force. 36. "CONDENSED MILK, EVAPORATED MILK, or CONCENTRATED MILK": is the product resulting from the evaporation... | |
 | Montana State Board of Health - 1908 - 700 pages
...counties. CREAM According to the standard adopted "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 twenty (20) per cent of milk fat." SUMMARY OF CREAM SAMPLES... | |
 | George Moses Price - 1915 - 380 pages
...from milk or cream in the process of churning. Cream. 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. Butter. Butter is the clean, non-rancid product made by gathering in any manner the fat from fresh... | |
 | 1916 - 126 pages
...fat, making a total percentage of 17.6 illegal. CREAM. "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 20% of milk fat." Twenty-five cream samples were analyzed.... | |
 | United States. Bureau of Chemistry - 1903 - 916 pages
...0.905 (40° C. /40° C.). (c) CRKAM. Definition. 1. 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. Standard cream is cream containing not less than eighteen (18) per cent of milk fat Definition.... | |
 | Connecticut Agricultural Experiment Station - 1904 - 574 pages
...0.905 (40° C. /4o° C.). C. CREAM. Definition. 1. 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. Standard cream is cream containing not less than eighteen (18) per cent. of milk fat. d.... | |
 | New Jersey. State Department of Health - 1904 - 708 pages
...than 0.905 (40° C./ 40° C.) CREAM. DEFINITION. 1. 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. Standard cream is cream containing nut less than eighteen per cent, of milk fat. BUTTER.... | |
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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. 
