 | 1908 - 696 lehte
...conform in 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...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 - 1928 - 582 lehte
...and a 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...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... | |
 | 1925 - 502 lehte
...and contains not less than nine and a quarter per cent (9.25%) of 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... | |
 | 1918 - 468 lehte
...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 - 1915 - 380 lehte
...which 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...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... | |
 | Montana State Board of Health - 1908 - 700 lehte
...classified 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...standing, or is separated from it by centrifugal force, is fresh and clean and contains not less than twenty (20) per cent of milk fat." SUMMARY OF CREAM SAMPLES... | |
 | 1916 - 126 lehte
...samples 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...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.... | |
 | United States. Bureau of Chemistry - 1903 - 916 lehte
...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.... | |
 | Connecticut Agricultural Experiment Station - 1904 - 574 lehte
...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.... | |
 | 1904 - 726 lehte
...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.... | |
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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. 
