Western news and the Libby times. [volume] (Libby, Mont.) 1920-1933, 1929-06-06

following, definitions shall apply in the
Interpretation and the enforcement of
this ordinance;
Milk.-(A) Milk is hereby defined
to be the whole, fresh, clean, tactical
secretion obtained by the complete
milking of one or more healthy cows,
properly fed and kept, excluding that
obtained within fifteen days before
and five days after calving, or such
longer period as may be necessary to
render the milk practically colostrum
Tree; which contains not less than
eight and one-half per cent (8h To)
of solids not fat, and not less than
three and one-tourth per cent (3A qo)
81 milk fat.
Milk fat or butter fat.-(B) Milk
fat or butter fat is the fat of milk
and has a Reichert- Meissel number of
not less than twenty -four (24) and a
specific gravity of not less than0 .905
$40 c. : 40 CO..
Cream.-fC) 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 twenty per cent GO qo) of milk
fat; provided that cream having less
than twenty per cent milk fat shall
be known as substandard cream.
Cream having less than thirty per
cent 5000 milk fat shall be known
as light cream.
Cream having thirty per cent 5000 J
or more and less than forty per cent
(40qo) milk fat shall be known as
heavy cream, and cream having for
ty per cent (409o) or more milk fat
shall be known as extra heavy cream.
Whipping cream and manufactur-
ing cream are creams containing not
less than 800 milk fat intended for
whipping or manufacturing purposes,
and the grades of same shall not be
based on bacterial count.
SKINNED milk.-(D) SKINNED milk
is milk from which substantially all
the milk fat has been removed
Buttermilk.-(E) Buttermilk is the
product which remains when milk fat
is removed from milk or cream, sweet
or sour, in the process of churning. It
contains not less than eight and five
tenths per cent $3.50 of milk solids
not fat.
Cultured buttermilk.-(F) Cultured
buttermilk is the product resulting
from the souring or treatment by a
Tactic acid of milk or milk products.
Evaporated milk (unsweetened).-
(G) Evaporated milk (unsweetened)
is milk from which considerable
portion of water has been evaporated
and which contains not less than
twenty-five and five-teRths per cent
(25.5Ro) Of milk solids and not less
than seven and eight -tenths per cent
1880 milk fat.
Condensed milk (sweetened) .-(H)
Condensed milk (sweetened) Is milk
from which considerable portion of
water has been evaporated, to which
sugar has been added, and which con-
talns not less than twenty-eight per-
cent esq of milk solids and not
less than eight per cent 1871 milk
fat.
Condensed SKINNED milk.-(D Con-
densed SKINNED milk is SKINNED milk
from which considerable portion Of
water has been evaporated, and which
contains not less than twenty per cent
(209o) of milk solids.
Powdered (dried) whole milk.-(U
Powdered whole milk is milk from
which substantially all the water has
been removed, and which contains not
less than twenty-six per cent (269a)
of milk fat and not more than five
per cent (5po) of moisture.
Recombined milk---(L) Recombined
milk is a substance produced by re-
combining powdered whole milk,
powdered skinned milk, condensed or
evaporated whole milk, or SKINNED
milk, and milk fat;y- with water, and
shall conform in milk-fat percentage
and bacterial counts to the provisions
of this ordinance relating to milk.
Milk products.-(M) Milk products
shall be taken to mean and include
cream, SKINNED milk, adjusted milk,
buttermilk, cultured buttermilk, eva
porated milk (unsweetened), con-
densed milk (unsweetened), condensed
SKINNED milk, powdered whole milk,
powdered SKINNED milk, and recon-
Dfned milk.
Discrimination (N) The terms
"Pasteurization," "Pasteurized," "Pas-
teurize," and similar terms shall be
taken to refer to the process of heat
ing every particle Of milk or milk
products to temperature of not less
than one hundred and forty-five de-
grees (1459 Fahrenheit, and holding
at such temperature for not less than
thirty minutes in pasteurization APP
paratus approved by the health Of
ficer, the temperature and time being
automatically recorded by tempera-
ture and time recording device APP
proved by the health officer.
Adulterated milk and milk products.
10y Any substance claimed to be
nv milk or milk product defined in
this ordinance but not conforming
with its definition as given in this
ordinance shall be deemed adulterated
and misbranded.
Milk productivity. A milk produ
GER is any person, firm, or corpora
ton which owns or controls one or
more cows, part or all of the milk
from which is for sale, or sold or de-
livered to another person, firm, or
corporation. This section shall not be
construed to include what is gener-
ally known as family cows" when
the milk or milk products from such
family cow is used only for con-