 | 1908 - 696 pages
...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...contains not less than eighteen (18) per cent, of milk fat. 2. Evaporated cream, clotted cream, is cream from which a considerable portion oí water... | |
 | Wisconsin. State Board of Health - Public health - 1928 - 582 pages
...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 cent (20%) of milk fat;... | |
 | 1925 - 502 pages
...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 not less than eighteen per cent (18%) of milk fat, and contains no preservative or other foreign... | |
 | 1918 - 468 pages
...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 - Public health - 1908 - 700 pages
...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 ANALZED. No. Normal 122 Below standard... | |
 | George Moses Price - Sanitation - 1915 - 380 pages
...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
...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. Five contained formaldehyde and one was... | |
 | United States. Bureau of Chemistry - Agricultural chemistry - 1903 - 916 pages
...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 - Agriculture - 1904 - 574 pages
...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 - New Jersey - 1904 - 708 pages
...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.... | |
| |
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. 
