 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.  State Publication - Página 51923Vista completa - Acerca de este libro
 | 1908 - 696 páginas
...from which they are obtained. ft. CREAM. 1. Cream is thait portion of milk, rich in milk fat, which rises to the surface of milk on standing, or is separated...fresh and clean, and contains not less than eighteen (18) per cent, of milk fat. 2. Evaporated cream, clotted cream, is cream from which a considerable... | |
 | Wisconsin. State Board of Health - 1928 - 580 páginas
...(40° C./40" C.)Cream. — (C) Cream, sweet 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 which contains not less than eighteen per cent (18%), preferably twenty per cent (20%) of milk fat;... | |
 | 1925 - 502 páginas
...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 páginas
...is that portion of clean, pure, healthy, wholesome and unadulterated milk, rich in milk fat, which rises to the surface of milk on 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 páginas
...or cream in the process of churning. Cream. 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. Butter. Butter is the clean, non-rancid product made by gathering in any manner the fat from fresh... | |
 | 1916 - 126 páginas
...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 milk on standing or is separated...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 páginas
...(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.... | |
 | Illinois. State Food Commissioner - 1904 - 280 páginas
...(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.... | |
 | 1904 - 726 páginas
...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.... | |
 | New Jersey. State Department of Health - 1904 - 708 páginas
...0.905 (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 nut less than eighteen per cent, of milk fat. BUTTER.... | |
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