 | Wisconsin. State Board of Health - 1928 - 582 pages
...specific 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...from it by centrifugal force, is fresh and clean, and which contains not less than eighteen per cent (18%), preferably twenty per cent (20%) of milk fat;... | |
 | 1925 - 502 pages
...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 not less than eighteen per cent (18%) of milk fat, and contains no preservative or other foreign... | |
 | 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... | |
 | Montana State Board of Health - 1908 - 700 pages
...according to the large cities and counties. CREAM According to the standard adopted "cream is that portion of milk, rich in milk fat, which rises to...force, is fresh and clean and contains not less than twenty (20) per cent of milk fat." SUMMARY OF CREAM SAMPLES ANALZED. No. Normal 122 Below standard... | |
 | George Moses Price - 1915 - 380 pages
...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 rises to...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
...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 rises to the...force ; is fresh and clean, and contains not less than 20% of milk fat." Twenty-five cream samples were analyzed. Five contained formaldehyde and one was... | |
 | United States. Bureau of Chemistry - 1903 - 916 pages
...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.... | |
 | 1904 - 726 pages
...less than 0.005 (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 not less than eighteen (18) per cent, of milk fat. BUTTER.... | |
 | Illinois. State Food Commissioner - 1904 - 278 pages
...than 0.905 (40o C. /40o C.). 0. 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. (Ill.... | |
 | Connecticut Agricultural Experiment Station - 1904 - 574 pages
...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.... | |
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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. 
