Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1907-02-01
SOME DEFINITIONS
Generally Used that May Be Of General
Interest to Our Farmers.

"s"srdiy USed tnat May BE OF GENERAL
Interest to Our Farmers.
We talk OF pasteurized milk, con-
densed skim milk, and number OF
other terms applied to milk and its
products, but many times we do not
FULLY understand what some or all OF
these terms really mean. The Secre.
tary OF Agriculture, in accordance
With an act OF Congress, has Issued in
circular form definitions OF these terms
and what a product must be to be
classed under any one of these heads.
The definitions are as follows:
!. Milk is the fresh, clean, lacteal
secretion obtained by the complete
milking OF one or more healthy cows,
properly fed and kept, excluding that
obtained within fifteen days before
and ten days after calving, and con-
tsins not less than 8.5 per cent. of
solids. not fat, and not less than 1926
per cent OF milk fat
2. Blended milk is milk modified
in its composition, so as to have
definite and stated percentage of one
or more of its constituents.
3. Skim milk is milk from which
part or all of the cream has been re-
moved and contains not less than 9.25
per cent Of milk solids.
4. Pasteurized milk is milk that
has been heated below boiling, but
sufficiently to kill most OF the active
organisms present and Immediately
cooled to so degrees F. or lower.
5. Sterilized milk is milk that has
been heated at the temperature of boil
ing water or higher for a length of
time sufficient to kill all organisms
present.
6. Condensed milk, evsporated
milk, is milk from which u consider.
able portion Of water has been evapor.
ated and contains not less than % per
cent. of milk solids OF which not less
than 27.5 per cent. is milk fat.
Z. Swee,ened condensed milk is
milk from which q considerable por.
tion OF water has been evaporated, and
to which sugar (sucrose) has been
added, aud contains not less than %
per cent. OF milk solids, OF which not
less than 27.5 per cent. is milk fat.
8. Condensed skim milk is milk
from which considerable portion of
water has been evaporated.
9. Buttermilk is the product that
remains when butter is removed from
milk or cream in tho process of churn-
ing.
10. Goats milk, ewes milk, ETC.,
are the fresh, clean, lacteal secretions,
free from colostrum. obtained by the
complete milking of healthy animals,
other than cows, properly fed and kept,
and conform in name to the species
OF animals from which they are oh.
tanned.
!. Cream is that portion of milk,
rich in milk fat, which rises to the
surface of milk on standing, or is sep
srated from 1t by centrifugal force, is
fresh and clean and contains not less
than 18 per cent. OF milk fat.
2. Evaporated cream, clotted cream,
10 cream from which a considerable
portion OF water has been evaporated.
BUTTER.
l. Butter is the clean, nor. n.ranoid
product made by gathering in any
manner the fat of fresh or ripened
milk or cream into q mass, which also
contains . email portion of the other
milk constituents, with or without
salt, and contains not less than 82.5
per cent. OF milk fat. By acts OF Con.
gress approved Aug. 2. 1886, and May
9, 1902, butter may also contain added
coloring matter.
2. Renovated butter, process but.
ter, is the product made by melting
butter and reworking without the
addition or use Of chemicals or any
substances except milk, cream or salt,
and contains not more than 16 per
cent. of water and at least S2.5 per
cent. OF milk fat.
CHEESE.
l. Cheese is sound, solid, and rip.
ened product made from milk or
cream by coagulating the cream there
of with rennet or Tactic acid, with or
without the addition of ripening fer.
ments and seasoning and contains,
in the water.free substance, not less
than SO per cent. of milk fat. By act
of Congress, approved June 6, 1896,
cheese may also contain added color
ing matter.
2. Skim milk cheese is the sound.
solid and ripened product, made from
skim milk by coagulating the casein
thereof with rennet or Tactic acid,
with or without the addition Of ripen-
ing ferments and seasoning.
3. Coats milk cheese, ewes milk
cheese, etc, are the sound, ripened
products made from the milk Of the
animal specified, by coagulating the
casein thereof with rennet of Tactic
acid, with or without the addition Of
ripening fermen,s and seasoning.
WHEN boiling chickens for salad or
pressed loaf. put in . quarter OF q
pound of good salt pork-it is an
ovoa1la-S a ohsnL oool