The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1909-12-21
LEGAL,


internal fat of the abdomen of the hog,
excluding that adherent to the intestnes,
and has an iodin number not greater
3. NEUTRAL LARD, is lard rendered
at low temperatures.
b. Milk and It's Products
a. Milks-
!. MILK is the fresh clean 5s+a Ia n,iel5l
secretion obtained by the complies 5,r fn,eS-
ly fed and kept, excluding that obtaInea
within fifteen days before and i've i've Gay Gay
after calving and contains not less tnan
eight and one-half $50 per cent OF sonos
not fat and not less than three and one,
quarter (325) per cent of milk rat. anu
Contains no preservative, added water, or
other foreign substance ,,,- ,,od,f;ed
2 MODIFIED MILK, is milk modiIi.eu
in its composition SO as to have denny
and stated percentage OF one or tnole VI
its constituents. .,at, g.
3. SKIM MILK, is milk from wnlch "a d
part or all of the cream mas peeh -
moved, and contains not less thah nille
and one-quarter 90 per cent Oh hiiiA
A. PASTEURIZED MILK. is milk tha at
has been maintained at tempeIaeule 10 10
degrees f. for ten minutes, and i iIllllisu-
lately cooled to 80 degrees F., OF loWeI.
5. STERILIzED Mills, a Is mum rats,re ID" of
boiling water or higher Tor lsasL ,lre e.
time sufficient to kill all organisms pres
ent.
g. CONDENSED MILK, EVAPORAI-
ED MILK, is milk from which a con n'sdt.5
able portion of water has been evaP eeshf
G2S9 per cent Of milk solids; of the milk ll
solids not less than twenty seven anu siA
tenths (276) per cent is milk 1al.
Z. SWEETENED CONDENSED MIt;;h,
is milk from which a considerable poruo9n
Of water has been eVa apo been added,
and contains not less than twenty-elg,nIit
(2s) per cent of milk solids OF the MIX NJ IN
solids not less than twenty,,seyen ana SIX
1enths (27.6) per cent Is milk Iat, =. ,i.,
s. CONDENSED SKIM MILK, is skim
milk from which a eonslderapie po1'ioi "a
heGa nnO
3. BUTTERMILK, is the product that
remains when butter is removed IRON iron
10. COATS MILK, EWES MILK, and
OTHER MILKS, are the fresh; clean
tactical secretions, free from co 1ies ~
obtained by the complete milking o.
healthy animals other than cows, prop
erly fed and kept, and conforming IN IN
name to the species OF animals liolil "i
they are obtained
b. Cream.
l. CREAM, is that portion of milk, rlch
in milk fat, which rises to the surface
of milk on standing, or is separated from
it by centrifugal force, is fresh and clean,
cent of milk fat and contains ne pre-
servative or other foreign substance:
> EVAPORATED CREAM. CLOTHED
CREAM, is cream from which consider
able portion of water has been evaporated
c. Milk Fat Butter Fat.
fat Of Ml milk F and B has R fa
number not less than twenty-four Cd ana
a specific gravity not less than O.905 40NC
4oac
d. Butter.
I. BUTTER. is the clean, non-raneid
product made by gathering in any manner
The fat of 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 ana
contains less than sixteen Q6) per cent OF
water
> RENOVATED BUTTER. PROCESS
BUTTER, is the product made by melting
ton or use of chemicals or any substances
except milk, cream, or salt, and contains
less than sixteen Q6) per cent of water
f fati at least eighty 'SV' per cent u -ii-'-
!. CHEESE, is the solid, and rfpened
product made from milk or cream by
coagulating the casein thereof with rennet
or Tactic acid, with or without the addlti non
contains in the water-free substance. not
less than fifty 50l per cent of milk fat.
s y sfi IS CHEESE asln made from milk from
which no portion of the fat has been re-
moved and contains. in the Water-free
substance, not less than fifty 600 per cent
of milk fat.
9. SKIM MILK CHEESE, is the solid
and ripened product made from skim
milk by coagulating the casein thereof
with rennet or Tactic acid, with or without
the addition of ripening ferments or sea-
4. GOATS MILK CHEESE, EWES
MILK CHEESE, AND OTHER CHI EESES,
are the rlpened products MADE from the
milks of the animals specified. by coagu-
1ating the casein thereof with rennet or
Tactic acid. with or without so the addition
!. ICE CREAM, is a frozen product
made from cream and sugar. with on, or
than fourteen 04 per cent of milk fat.
2. FRUIT ICE CREAM. is a frozen
SOUND Sound. clean, mature fruits, and contains
not less than twelve (12) per cent of milk
fat.
g. NUT ICE CREAM is a frozen pro-
duct made from cream, sugar and sound,
non-rancid nuts, and contains not less
Liza" e. ." Misceii liar p Mix PRODUCTS. So
L WHEY, is the product remaining af-
ter the removal of fat and easein from
milk in the process of cheeSe-making-
2 KUMISS, KOUMYS, is the product
made by the alcoholic Fermentation or
mares or cows milk
II. VEGETABLE PRODUCTS.
A Grain Products.
a. Grain and Meal.
1. GRAIN, is the fully matured, clean.
oats. rye, buckwheat. barley, sorghum,
mlllet, or spelt. 1t is free from significant
quantities of grain or grains of species
different from that designated, and when
represented to be of definite variety or
grade 1t conforms to the characteristics
of such variety or grade.
. MEAL, is the clean, sound product
made by grinding grain.
8. FLOUR, is the fine. clean, sound pro-
duct made by boiting wheat meal and con-
tains not more than thirteen and one-half
Q3.5) per cent of moisture, not less than
one and twenty-five hundredths Q.25) per
cent of nitrogen, not more than one ID
per cent of ash, and not more than fifty
hundredths (O50) per cent of fibre.
l. GRAHAM FLOUR, is unbolted wheat
meal.
S. GLUTEN FLOUR, is the clean, sound
product made. from flour by the removal
of starch and contains not less than five
and six-tenths (5.6) per cent of nitrogen
and not more than ten d0) per cent OF
moisture
8. MAIZE MEAL. CORN MEAL, IN
DIAN CORN MEAL. is meal made from
than fourteen cd per cent of moisture
not less than one and twelve hundredths
q-12l per cent Of nitrogen; "a and not more
ash.
r. RICE, is the hulled, hulled and
polished grain of Oryza saliva
s. OATMEAL, is meal made from hulled