 | Max C. Fleischmann College of Agriculture. Agricultural Experiment Station - 1910 - 780 sider
...solids not fat, and not less than three and one-quarter (3.25) per cent of milk fat. (1) Cream is that portion of milk, rich in milk fat, which rises to...and contains not less than eighteen (18) per cent milk fat. Our investigation of the milk supply in the State shows a big improvement since the first... | |
 | Indiana State Board of Health - 1910 - 664 sider
...conform in name to the species of animal from which they are obtained. b. Cream. Par. 1. Cream is that portion of milk, rich in milk fat, which rises to...on standing, or is separated from it by centrifugal t'onv, is fresh and clean and contains not less than eighteen (18) per cent, of milk fat. Par. 2. Evaporated... | |
 | California, James Henry Deering - 1911 - 1450 sider
...water has been evaporated, and contains not less than IS per cent of milk solids. (6) Cream is that portion of milk, rich in milk fat which rises to the...not less than eighteen (18) per cent of milk fat. (7) Evaporated cream, or clotted cream, is cream from which a considerable portion of water has been... | |
 | Nebraska - 1911 - 90 sider
...before and ten days after calviig, and contains not less than 3% of milk fat. (b) CREAM. Cream is that portion of milk, rich in milk fat, which rises to...not less than eighteen (18) per cent of milk fat. (c) ICE CREAM. 1. Ice cream is a frozen product made from cream and sugar, with or without pure gelatine... | |
 | Maine Agricultural Experiment Station - 1911 - 780 sider
...standards * fixed for cream and ice cream in this State are as follows : b. CREAM. i. Cream is that portion of milk, rich in milk fat, which rises to...not less than eighteen (18) per cent of milk fat. f. ICE CREAMS.* 1. Ice cream is a frozen product made from cream and sugar, with or without a natural... | |
 | Maine Agricultural Experiment Station - 1911 - 794 sider
...standards * fixed for cream and ice cream in this State are as follows: b. CREAM. I. Cream is that portion of milk, rich in milk fat, which rises to...not less than eighteen (18) per cent of milk fat. f. ICE CREAMS.* 1. Ice cream is a frozen product made from cream and sugar, with or without a natural... | |
 | 1911 - 558 sider
...&. P. Tea Co.. New York, N. Y $5.00 and costs Misb., artificial CREAM. The standard : Cream is that portion of milk, rich in milk fat, which rises to...not less than eighteen (18) per cent of milk fat. Owing to deficiency in appropriation for the office, it is almost impossible for the State Food Inspection... | |
 | International Correspondence Schools - 1911 - 700 sider
...and kept, and conform in name to the species of animals from which they are obtained. Cream is that portion of milk, rich in milk fat, which rises to...centrifugal force, is fresh and clean, and contains (unless otherwise specified) not less than 18 per cent. of milk fat. When cream is guaranteed to contain... | |
 | Iowa - 1911 - 420 sider
...less than twelve per cent of milk solids and not less than three per cent of milk fat. Cream is the portion of milk, rich in milk fat, which rises to...surface of milk on standing, or is separated from it by a centrifugal force, is fresh and clean, and contains not less than sixteen per cent of milk fat. SEC.... | |
 | Connecticut - 1911 - 470 sider
...per centum of butter fat. The term "cream" as used in this act means that portion of milk represented in milk fat which rises to the surface of milk on...standing or is separated from it by centrifugal force. Adulterated eream SEC. 5. No person shall sell or exchange, or offer for sale not to be sold. , , •... | |
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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. 
