 | United States. Congress. House. Committee on Agriculture - 1906 - 836 sider
...Reichert-Meissl number (40° C.\ 40°Ty ) C. CREAM. 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, and contains not less than eighteen (18) per cent of milk fat. 2. Evaporated cream is cream from which... | |
 | New Jersey. State Department of Health - 1906 - 414 sider
...specific gravity not less than <40° C> (in) CREAM. 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, and contains not less than sixteen (16) per cent, of milk fat. 2. Evaporated cream is cream from which... | |
 | Indiana - 1906 - 1618 sider
...less than 0.905 (40 deg. C.). CREAM. Definition. — 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. — Cream contains not less than eighteen (,1s ) per cent, of milk fat. Evaporated cream... | |
 | United States. Congress. House. Committee on Interstate and Foreign Commerce - 1906 - 432 sider
...gravity not less than 0.90 ( 12-£i. \40 \j. C. £REAM. 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, and contains not less than eighteen (18) per cent of milk fat. 2. Evaporated cream is cream from which... | |
 | Indiana State Board of Health - 1907 - 522 sider
...and conform in name to the species of animal from which they are obtained. b. Cream. 1. CREAM is that portion of milk, rich in milk fat, which rises to...CREAM, is cream from which a considerable portion of water has been evaporated. c. Milk Fat or Butter Fat. 1. MILK FAT, BUTTER FAT, la the fat of milk... | |
 | 1907 - 372 sider
...and conform in name to the species of animal from which they are obtained. b. CREAM. 1. Cream is that portion of milk, rich in milk fat, which rises to...cream, is cream from which a considerable portion of water has been evaporated. C. MILK FAT OR BUTTER FAT. 1. Milk fat, butter fat, is the fat of milk... | |
 | 1907 - 700 sider
...and conform in name to the species of animal from which they are obtained. b. Cream. 1. CREAM is that portion of milk, rich in milk fat, which rises to...CREAM, is cream from which a considerable portion of water has been evaporated. c. Milk Fat or Butter Fat. 1. MILK FAT, BUTTER FAT, is the fat of milk... | |
 | Arthur Philip Greeley - 1907 - 196 sider
...and conform in name to the species of animal from which they are obtained. b. CREAM. 1. Cream is that portion of milk, rich in milk fat, which rises to...cream, is cream from which a considerable portion of water has been evaporated. C. MILK FAT OR BUTTER FAT. 1. Milk fat, butter fat, is the fat of milk... | |
 | Harvey Washington Wiley - 1907 - 692 sider
...and conform in name to the species of animal from which they are obtained. b. CREAM. 1. Cream is that portion of milk, rich in milk fat, which rises to...and clean and contains not less than eighteen (18) percent of milk fat. 2. Evaporated cream, clotted cream, is cream from which a considerable portion... | |
 | California - 1907 - 894 sider
...milk is skim milk from which a considerable portion of water has been evaporated. 6. Cream is that portion of milk, rich in milk fat, which rises to...from it by centrifugal force, is fresh and clean and contained not less than eighteen per cent of milk fat. 7. Evaporated cream, clotted cream, is cream... | |
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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. 
