 | 1908 - 696 pages
...conform in name to the species of animals from which they are obtained. ft. CREAM. 1. Cream is thait portion of milk, rich in milk fat, which rises to...not less than eighteen (18) per cent, of milk fat. 2. Evaporated cream, clotted cream, is cream from which a considerable portion oí water has been evaporated.... | |
 | Wisconsin. State Board of Health - Public health - 1928 - 582 pages
...twenty-foui (24) and a specific gravity of not less than 0.905 (40° C./40" C.)Cream. — (C) Cream, sweet cream, is that portion of milk, rich in milk fat,...from it by centrifugal force, is fresh and clean, and which contains not less than eighteen per cent (18%), preferably twenty per cent (20%) of milk fat;... | |
 | 1914 - 1550 pages
...of solids, not fat, and not less than 3 per cent of milk fat; .and the term " cream ' ' shall mean that portion of milk rich in milk fat which rises...force, is fresh and clean, and contains not less than 18 per cent of milk fat. It shall be unlawful for any milk dealer, producer, wholesaler or retailer,... | |
 | 1925 - 502 pages
...removed, and contains not less than nine and a quarter per cent (9.25%) of milk solids. b. Cream. 1. Cream is that portion of milk, rich in milk fat, which rises to the sueace of milk on standing, or is separated from it by centrifugal force, is fresh and clean, contains... | |
 | 1918 - 468 pages
...has been removed. 35. "CREAM": is that portion of clean, pure, healthy, wholesome and unadulterated milk, rich in milk fat, which rises to the surface...standing or is separated from it by centrifugal force. 36. "CONDENSED MILK, EVAPORATED MILK, or CONCENTRATED MILK": is the product resulting from the evaporation... | |
 | George Moses Price - Sanitation - 1915 - 380 pages
...product which remains when butter is removed from milk or cream in the process of churning. Cream. Cream is that portion of milk, rich in milk fat, which...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
...twentysix samples were below standard in butter fat, making a total percentage of 17.6 illegal. CREAM. "Cream is that portion of milk rich in milk fat which...force ; is fresh and clean, and contains not less than 20% of milk fat." Twenty-five cream samples were analyzed. Five contained formaldehyde and one was... | |
 | United States. Bureau of Chemistry - Agricultural chemistry - 1903 - 916 pages
...than 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.... | |
 | Illinois. State Food Commissioner - 1904 - 278 pages
...than 0.905 (40o C. /40o C.). 0. 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. (Ill.... | |
 | Connecticut Agricultural Experiment Station - Agriculture - 1904 - 574 pages
...than 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.... | |
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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. 
