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Agri amount average Babcock Test bottles bowl butter-maker butterine buttermilk casein cent acidity cent milk-fat centrifugal cheese churn clean cold color composite sample condition contains cooling cost cottonseed cottonseed oil cows cream butter cream separator creamery butter curd Eckles factor farm fat globules fat-content fishy flavor flash pasteurization grades grams hand separator heat high acidity hot water Hunziker inoculation lactic acid ladled machine manufacture of butter margarine McInerney McKay method micro-organisms milk or cream minutes neutralize number of bacteria obtained oleo oil oleomargarine Oscar Lamm over-run packages packed pails pasteurization percentage of fat pipetteful placed pounds quantity rancid Rural Econ scalding score Sharples Shaw shows silver nitrate skimmed skimmed-milk sour cream starter steam stearin stirred storage sufficient sweet cream TABLE tank temperature test-bottle U. S. Dept usually utensils variation weight whey whey butter whole milk
Page 233 - Milk is hereby defined to be the whole, fresh, clean, lacteal secretion obtained by the complete milking of one or more healthy cows, properly fed and kept, excluding that obtained within fifteen days before and five days after calving, or such longer period as may be necessary to render the milk practically colostrum free...
Page 233 - ... oleomargarine," namely: All substances heretofore known as oleomargarine, oleo, oleomargarine oil, butterine, lardine, suine and neutral; all mixtures and compounds of oleomargarine, oleo, oleomargarine oil, butterine, lardine, suine, and neutral; all lard extracts and tallow extracts; and all mixtures and compounds of tallow, beef...
Page 232 - 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.
Page 228 - Butter is the clean, non-rancid product made by gathering in any manner the fat of fresh or ripened milk or cream into a mass, which also contains a small portion of the other milk constituents, with or without salt, and contains not less than eighty-two and five-tenths (82.5) per cent of milk fat.
Page 228 - The definition of adulterated butter as contained in the act of May 9, 1902, embraces butter in the manufacture of which any process or material is used whereby the product is made to ' contain abnormal quantities of water, milk or cream,' but the normal content of moisture permissible is not fixed by the act. This being the case it becomes necessary to adopt a standard for moisture in butter, which shall in effect represent the normal quantity. It is therefore held that butter having 16 per cent.
Page 230 - ... milk or cream, refining, or in any way producing a uniform, purified, or improved product from different lots or parcels of melted or unmelted butter or butter fat, in which any acid, alkali, chemical, or any substance whatever is introduced...
Page 230 - ... butter which has been subjected to any process by which it is melted, clarified or refined, and made to resemble butter, and is commonly known as boiled, process or renovated butter, and which for the purpose of this act is hereby designated as "Renovated Butter," unless the same shall be branded or marked as provided in section two of this act.
Page 234 - Blended milk is milk modified in its composition so as to have a definite and stated percentage of one or more of its constituents.
Page 229 - contain abnormal quantities of water, milk, or cream," but the normal content of moisture permissible Is not fixed by the act. This being the case, It becomes necessary to adopt a standard for moisture In butter, which shall, in effect, represent the normal quantity. It is therefore held that butter having 16 per cent or more of moisture contains an abnormal quantity and Is classed as adulterated butter.
Page 116 - In a creamery or a large dairy it is necessary to carry more than a pint or a quart of starter. Along with the mother starter a second starter of ten to fifty pounds may be carried. After the mother starter in the glass container is inoculated, the remainder of the previous day's mother starter is poured into the second starter, and the cream is inoculated from the second starter. In large creameries, third and fourth starters are carried. Care should be taken in pasteurization not to cook the milk...