The Cook County herald., 1905-05-13
BULLETIN NO. s.
Issued by the Minnesota Dairy and
Food Commissioner.


In a former bulletin we called atten-
tion briefly to the results obtained from
analyzing few samples of "Evaporated
Cream" This department has contin-
ued Investigations along this line, and
results obtained will undoubtedly be of
interest to the public. It is unnecessary
to state the particular brands of this
article which have been found illegal,
as out of large number OF samples ana
lyzed, comprising all the we'll known
brands, not one has been found legal.
Nothing of an injurious nature has
been detected in the samples, but re-
suits have proven that the so-called
''cre ann is nothing more than milk
evaporated to the inconsistency of
cream" Some sof the manufacturers
have included upon the label of their
goods the information that their
"cream" is milk, but this dues not ex-
cuee their offsnse in the eyes Of our
avs. The dairy laws of this state re-
quire that cream shall contain at least
20 per cent butterfat, and the majority
of our dalrymen are furnishing cream Of
higher percentage of butterfat. The
legal standard for milk is fixed at 3.5
per cent butterfat.
1t must be understood that the law
does not permit the sale of any milk or
cream telow the legal standard, no mat.
ter how it is labeled. The general adul-
teration law also prohibits the misbrand-
ing of food products. This falsely
branded article has been sold for years
in violation of these two sections of our
dairy and food laws.
AS an example Of the many reports
received from our laboratory on analysis
of these goods we submit the following:
Evaporated cream. "Fig" brand
Per cent.
Fat. IS
Water ...............69 .69.7
Solids ..... ...3 3O.3
~A1AA. A''
Sample is condensed milk. Illegal.
Following we quote from the label on
this can:
"This evaporated cream is unsweet-
ened and simply cows milk of the best
quality, reduced to a creamy consistence
by evaporation in vacuo, and thoroughly
sterilized.
DIRECTIONS.
IF used undiluted, l to 2 teaspoon
fuIs per cup, it surpasses dairy cream
for coffee. Mixed with three times it's
volume of water (hot or cold) it yields
an excellent quality of milk. Diluted
with two volumes of water, it answers
for dairy cream. Added to fluid milk in
small quantities, it improves it's quality"
It is we'll known to every intelligent
person that the chief distinguishing
characteristic between milk and cream
is their butterfat content. This sample
of cream, (Which is "simply cows milk'),
contains 8.5 per cent butterfat.
Granting for the moment that the
product is legitimate article of food,
let us see whether the direc tions on the
label are intended to educate the con-
sumer or deceive him. "If used undi-
luted, l to teaspoonfuls per cup, 1t
surpasses dairy cream for Coffee" That
is, an article containing 8.5 per cent
butterfat Is more desirable than that
containing at least 20 per cent! What a
valuable discovery for Minnesota dairy
men!
1t is not the wish of this department
to drive this product off the market in
this state, providing it is labeled cor
rectly. The manufacturers must either
incorporate the legal percentage of but
terfat or discontinue the use of the word
"cream" IN it's sale. The people have a
right to know what they are purchasing,
and if they wish to use this product
they certainly are not asking too much
when they insist upon buying 1t upon
its merits.
In view of the fact that this article