 | Max C. Fleischmann College of Agriculture. Agricultural Experiment Station - 1910 - 780 pages
...animal from which they are obtained. b. CREAM. 1. 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 milk fat. 2. Evaporated cream,... | |
 | Indiana State Board of Health - 1910 - 664 pages
...animal from which they are obtained. b. Cream. Par. 1. 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 t'onv, is fresh and clean and contains not less than eighteen (18) per cent, of milk fat. Par. 2. Evaporated... | |
 | 1911 - 558 pages
...and costs Misb., artificial CREAM. The standard : 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. Owing to deficiency... | |
 | International Correspondence Schools - 1911 - 700 pages
...The government standards define cream as follows : 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 18 per cent. of milk fat. The milk standards of the... | |
 | Nebraska - 1911 - 90 pages
...contains not less than 3% of milk fat. (b) 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 eighteen (18) per cent of milk fat. (c) ICE CREAM. 1.... | |
 | New York (N.Y.) - 1911 - 500 pages
...sale in said City any such cream. The term "cream" means that portion of milk represented in milk fat which rises to the surface of milk on standing or is separated from it by centrifugal force. The term "adulterated," when used in this section, refers to cream to which any foreign substance whatever... | |
 | Maine Agricultural Experiment Station - 1911 - 794 pages
...ice cream in this State are as follows: b. CREAM. I. 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. f. ICE CREAMS.* 1.... | |
 | California, James Henry Deering - 1911 - 1450 pages
...contains not less than IS per cent of milk solids. (6) 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. (7) Evaporated cream,... | |
 | California - 1911 - 136 pages
...animal from which they are obtained. b. CREAM. 1. 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. 2. Evaporated cream,... | |
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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. 
