 | George Moses Price - 1915 - 244 sider
...milk or cream in the process of churning. Cream. — Cream is that portion of milk, rich in milkfat, 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... | |
 | Kansas State Board of Health - 1916 - 1086 sider
...conforming in name to the species of animals from which they are obtained. 6. Cream. 1. Cream is that portion of milk, rich in milk fat, which rises to...from it by centrifugal force, is fresh and clean, contains not less than eighteen (18) per cent of milk fat, and contains no preservative or other foreign... | |
 | 1917 - 48 sider
...in name to the species of animal from which 'they are obtained. Subdivision 12. Cream: Cream is that portion of milk, rich in milk fat, which rises to...contains not less than eighteen (18) per cent of milk fat and a ratio of solids not fat to 100 parts of water normally contained of not less than eight (8) and... | |
 | California - 1917 - 58 sider
...has been evaporated, and contains not less than eighteen per cent of milk solids. (5) Cream is that portion of milk, rich in milk fat which rises to the...fresh and clean and contains not less than eighteen per cent of milk fat. (6) Evaporated cream, or clotted cream, is cream from which a considerable portion... | |
 | Canada - 1917 - 604 sider
...kept, and conform in name to the species of animals from which they are obtained. 1. 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 eighteen (18) per cent of milk fat. 2. When guaranteed to... | |
 | California State Board of Health - 1917 - 832 sider
...milk from which substantially all of the milk fat has been removed. 3. Cream, sweet cream, is that portion of milk, rich in milk fat, which rises to...standing, or is separated from it by centrifugal force. It is fresh and clean. It contains not less than eighteen per cent (18%) of milk fat and not more than... | |
 | Otto Frederick Hunziker - 1920 - 720 sider
...milk from which substantially all of the milk fat has been removed. "3. Cream, sweet cream, is that portion of milk, rich in milk fat, which rises to...standing, or is separated from it by centrifugal force. It is fresh and clean. It contains not less than eighteen per cent (18%) of milk fat and not more than... | |
 | Rhode Island - 1920 - 778 sider
...substantially all of the milk fat has been removed. "3. Cream, sweet cream, is that portion of milk which rises to the surface of milk on standing, or is separated from it by centrifugal force. It is fresh and clean. It contains not less than eighteen per cent. (18 /o) of milk fat and not more... | |
 | Freeport (Ill.). - 1920 - 532 sider
...pure and unadulterated. The term "cream" shall be taken to mean that portion of the milk represented in milk fat which rises to the surface of milk on standing, and is defined as a product of milk containing not less than eighteen per cent of milk fat. The term... | |
 | Association of Official Analytical Chemists - 1921 - 668 sider
...milk from which substantially all of the milk fat has been removed. 4. Cream, sweet cream, is that portion of milk, rich in milk fat, which rises to...standing, or is separated from it by centrifugal force. It is fresh and clean. It contains not less than eighteen per cent (18%) of milk fat and not more than... | |
| |
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. 
