 | 1908 - 696 sider
...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...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,... | |
 | Wisconsin. State Board of Health - 1928 - 582 sider
...than 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...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... | |
 | 1914 - 1550 sider
...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...standing or is separated from it by centrifugal force, is fresh and clean, and contains not less than 18 per cent of milk fat. It shall be unlawful for any... | |
 | 1925 - 502 sider
...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 sider
...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 - 1915 - 380 sider
...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 sider
...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...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.... | |
 | United States. Bureau of Chemistry - 1903 - 916 sider
...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.... | |
 | New Jersey. State Department of Health - 1904 - 708 sider
...less than 0.905 (40° C./ 40° 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 nut less than eighteen per cent, of milk fat. BUTTER.... | |
 | Connecticut Agricultural Experiment Station - 1904 - 574 sider
...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.... | |
| |
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. 
