The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1907-11-28
STATE BOARD OF HEALTH.
DEPARTMENT OF FOOD AND DRUGS

DEPARTMENT OF FOOD AND DRUGS
TOPEKA, KANSAS.
AT the regular quarterly meeting OF tn 1
Topeka, Kansas. Nov. 18th. 1907, the FOL,
lowing resolution for the adoption o.
standards for foods was unanimously
adopted uoon roll call:
Resolved, That the following STANDARDS
are hereby adopted by the State Board OF
Kansas, to be and remain in full force ano
effect, from and after their publication m
as Regulation 81
S. j. CRUMBINE. Secretary.
pfO'eO NV 10 E w. HocH,
REGULATION 81.
FOOD STANDARDS.
I. ANIMAL PRODUCTS.
A. MEATS AND THE PRINCIPAL
MEAT PRODUCTS.
a. MEATS.
/. Meat flesh, is any clean, SOUND.
dressed, and properly prepared edlpLe par ~
of animals in good health at the time OF
slaughter, and If it bears name oescrlR r.
tive of its kind. composition, or ORIGIN IL II
as herein used. includes not only NAM
mails. but fish, crustaceans. molIusks' anu
all other animals used as food
z Fresh meat is meat from animals
recently slaughtered and properly cooleo
until delivered to the customer f,or,, ami
mails recently slaughtered ana preserves
by refrigeration until delivered TO the GUS
toner. 49,,
l. Sailed, picked, and smoked meats are
unmixed meats preserved by satt, s 81, r.
comSinstiop Whether in bulk or in suita-
Oysters are ostrea Virginia., New In.
ternational EnclycopediaO and contain not
less than ten per cent of total soLos
b. MANUFACTURED MEATS.
J. Manufactured meats are meats hot tL IN
cluded in paragraphs ., 3. and 4, whether
simple or mixed. whole or comminuted, IN
bulk. or in suitable containers wNh OF
without the addition of salt, sugar, vine
gar, spices, smoke, oils, or rendered rat
If they bear names descriptive or klno;
composition. origin, they correspond
thereto and when bearing such descrip-
tive Names If force or flavoring meats are
used. the kind and quantity thereof are
made known
C. MEAT EXTRACTS. MEAT PEP
TONES. ETC.
d. LARD.
1. Lard is the rendered fresh fat from
hogs in good health at the time of slaugh-
ter. is clean. free from rancidity, and con-
tains. necessarily Incorporated in the pro
cess of rendering, not more than one %
per cent of substances, other than fatty
acids and fat
2 Leaf lard is lard rendered at moder-
ately high temperatures from the internal
fat of the abdomen of the hog. excluding
that adherent to the intestines, and has
an iodfn number not greater than sixty
s. Neutral lard is lard rendered at low
B. MILK AND ITS PRODUCTS.
a. MILKS.
tion obtained by the complete milking Of
and kept. excluding that obtained within
10 days before and 10 days after calv-
ing. and contains not less than eight ana
one-half $50 per cent of solids not fat,
and not less than three and one-Quarter
(3.25) per cent of milk fat.
2. Blended milk is milk modified in its
composition so as to have a definite and
stated percentage of one or more of its
8. Skim milk is milk from which a part
or all of the cream has been removed and
La aTTea
(9.25) per cent of milk solids
L. Pasteurized milk is milk that has been
utes e or is degrees e F. for ten minutes, and
Immediately cooled to so degrees F., or
s. sterilized milk is milk that has been
heated at the temperature of boiling wa
ter or higher for a length of time sufff-
Gent to kill all organisms present.
6. Condensed milk. evaporated milk. is
milk from which considerable portion of
water has been evaporated and contains
milk solids of which not less than TWEEN
ty-seven and five-tenths (Z7-0 per cent is
I. Sweetened condensed milk is milk from
which a considerable portion of water has
(sucrose) has been added, and contains
not less than twenty-eight (2S) per cent of
ty-seven and five-tenths (27.5) per cent is
milk fat.
s. Condensed skim milk is skim milk
from which a considerable portion of wa
ter has been evaporated
g. Buttermilk is the product that re-
mains when butter is removed from milk
or cream in the process of churning
10. Goats milk, ewes milk, ct cetera,
are the fresh. clean, tactical secretions
free from colostrum. obtained by the com
than cows. properly fed and kept. and
conform in name to the species of animal
from which they are obtained.
l. Cream is that portion of milk, rich
in milk fat, which rises to the surface Of
milk standing, is separated from it
by centrifugal force, is fresh and clean
per cent of milk fat.
2. Evaporated cream, clotted cream, is
cream from which considerable portion
of water has been evaporated.
C: MILK FAT OR BUTTER FAT.
and has a Reichert-MeissI number not
less than twenty-four (2D and a specific
gravity not less than OsO5. 20 20 E E
d. BUTTER.
1. Butter is the clean. non-rancid pro-
duct made by gathering in any manner
the fat or fresh or ripened milk or cream
into a mass, which also contains a small
portion of the other milk constituents.
with or without salt. and contains not
less than eighty $50 per cent of milk fat
By By acts OF Congress approved August 2.
contain added coioring matter
2 Renovated butter, process butter. is
the product made by melting butter and
OF chemicals or any substances except
milk. cream OF salt and contains not more |
least eighty (so} per cent Of mix f stta
e. CHEESE.
l. Cheese is the solid and ripened pro- |
Duct made by coagulating the casein of |
milk by means of rennet or acids with or |
without the addition or (oD ripening fer |
ments or seasoning. Cheese may also con- |
tain harmless vegetable coloring matter |
z Whole-milk or full cream cheese is |
cheese made from milk from which no
portion of the fat has been removed and
contains not less than thirty-five per cent |
of butter fat
g. cheese iS oh
nlk from which any portion of the fat |
has been removed.