 | 1908 - 696 pages
...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 the surface...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 - Public health - 1928 - 582 pages
...gravity of not less than 0.905 (40° C./40" C.)Cream. — (C) Cream, sweet cream, is that portion of milk, rich in milk fat, which rises to the surface...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... | |
 | 1918 - 468 pages
...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 - Sanitation - 1915 - 380 pages
...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 rises to the surface...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
...standard in butter fat, making a total percentage of 17.6 illegal. CREAM. "Cream is that portion of milk rich in milk fat which rises to the surface of...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.... | |
 | Vermont. State Board of Health - Public health - 1905 - 1256 pages
...name to the species of animals from which they are obtained. b. Cream. 1. Cream is that portion of milk, rich in milk fat, which rises to the surface...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,... | |
 | Agriculture - 1907 - 372 pages
...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 the surface...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,... | |
 | Harvey Washington Wiley - Food - 1907 - 686 pages
...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 the surface...standing, or is separated from it by centrifugal force, is fresh and clean and contains not less than eighteen (18) percent of milk fat. 2. Evaporated cream,... | |
 | California - Law - 1907 - 894 pages
...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 the surface...standing, or is separated from it by centrifugal force, is fresh and clean and contained not less than eighteen per cent of milk fat. 7. Evaporated cream,... | |
 | California - Law - 1907 - 998 pages
...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 the surface...standing, or is separated from it by centrifugal force, is fresh and clean and contained not less than eighteen per cent of milk fat. 7. Evaporated 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. 
