 | Otto Frederick Hunziker - 1920 - 720 pages
...of the milk fat has been removed. "3. 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. It is fresh and clean. It contains not less than eighteen per cent (18%) of milk fat and not more than... | |
 | Association of Official Analytical Chemists - 1921 - 668 pages
...of the milk fat has been removed. 4. 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. It is fresh and clean. It contains not less than eighteen per cent (18%) of milk fat and not more than... | |
 | 1921 - 1618 pages
...such cream. The term " cream " shall l>e taken to mean 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. Milk or cream in the possession of or held, kept, or offered for sale by a dealer In food shall prima... | |
 | Ohio - 1921 - 728 pages
...State of Ohio: Sec. 12716-1. SECTION 1. Cream shall consist of 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. It shall contain eighteen per cent of milk fat. Whipping cream is cream which contains not less than... | |
 | New York (N.Y.) - 1922 - 636 pages
...such cream. The term " cream " shall be taken to mean 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. Milk or cream in the possession of or held, kept or offered for sale by a dealer in food shall prima... | |
 | Timothy Mojonnier, Hugh Charles Troy - 1922 - 952 pages
...per cent (3.5%) of moisture. Cream. 1. 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. It is fresh and clean. It contains not less than twenty per cent (20.0%) of milk fat and not more than... | |
 | Washington (State) - 1922 - 1116 pages
...altered in any way except strained and cooled. 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 Milk. Butter milk is the product that remains when fat is removed from milk or cream, sweet... | |
 | Michigan - 1923 - 260 pages
...contains less than eighteen per cent of milk fat, and which is not 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, and which Proviso. is not clean : Provided, That the provisions of this act shall not be deemed to apply... | |
 | 1923 - 878 pages
...handled in an insanitary manner. SEC. 4. Cream is that portion of milk rich in milk fat Creamwhich 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 per cent of milk fat and not more than eight... | |
 | United States. Surgeon-General's Office - 1924 - 684 pages
...nine and one-quarter (9.25) per cent of milk solids. 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, i» fresh and clean and contains not less than eighteen (18) per cent of milk fat. Fresh whole milk... | |
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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. 
