 Butter is the clean, non-rancid 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-two...  Annual Report - 29 페이지저자: Indiana State Board of Health - 1907전체보기 - 도서 정보
 | 1908 - 696 페이지
...40°C. 40°C. d. BUTTER. 1. Butter is the clean, non-rancid product made by gathering In any manner the fat of fresh or ripened milk or cream into a mass,...acts of Congress approved August 2, 1886, and May 9, 1902, butter may also contain added coloring matter. Ï. Renovated butter, process butter, is the product... | |
 | George Moses Price - 1915 - 380 페이지
...force. Butter. Butter is the clean, non-rancid product made by gathering in any manner the fat from fresh or ripened milk or cream into a mass, which...contains a small portion of the other milk constituents and may or may not have an addition of salt. Cheese. Cheese is the sound, solid, and ripened product... | |
 | Montana State Board of Health - 1908 - 700 페이지
...contains a small portion of other milk constituents, with or without salt or added coloring matter, and contains not less than eighty-two and five-tenths (82.5) per cent of milk fat." SUMMARY OF BUTTER SAMPLES ANALYZED. No. Total number of samples 365 Normal 272 Below standard in fat... | |
 | 1916 - 126 페이지
...regulations adopted, defines butter as "the clean, non-rancid 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 consti1uents, with or without salt or added coloring matter and contains not less than 82.5',; of milk... | |
 | United States. Bureau of Chemistry - 1903 - 916 페이지
...been evaporated. (ti) BUTTES. Definition. 1. Butler is the product obtained by gathering in any manner the fat of fresh or ripened milk or cream into a mass,...the other milk constituents, with or without salt. By acts of Congress approved August 2, 1886, and May 9, 1902, butter may also contain additional coloring... | |
 | Connecticut Agricultural Experiment Station - 1904 - 574 페이지
...cent. of milk fat. d. BUTTER. Definition. 1. Butter is the product obtained by gathering in any manner the fat of fresh or ripened milk or cream into a mass,...the other milk constituents, with or without salt. By acts of Congress approved August 2d, 1886, and May gth, 1902, butter may also contain additional... | |
 | New Jersey. State Department of Health - 1904 - 708 페이지
...cent, of milk fat. BUTTER. DEFINITION. 1. Butter is the product, ol>taine<l by gathering in any manner the fat of fresh or ripened milk or cream into a mass,...the other milk constituents, with or without salt. STANDARD. Standard butter is butter containing not less than eighty-two and five-tenths (82.5) per... | |
 | 1904 - 726 페이지
...of milk fat. BUTTER. DEFINITION. 1. Butter is, the product obtained by gathering in any manner tie fat of fresh or ripened milk or cream into a mass,...the other milk constituents, with or without salt. STANDARD. Standard butter is butter containing not less than eighty-two and five-tenths (82.5) per... | |
 | United States. Bureau of Chemistry - 1904 - 972 페이지
...Definition. 1. Butler is the product obtained by gathering in any manner the fat of fresh or ripened rnilk or cream into a mass, which also contains a small...the other milk constituents, with or without salt. By acts of Congress -approved August 2d, 1886, and May 9th, 1902, butter may also contain additional... | |
 | Illinois. State Food Commissioner - 1904 - 278 페이지
...Butter is the product obtained by gathering in any manner the fat of fresh or ripened milk or oream into a mass, which also contains a small portion of...the other milk constituents, with or without salt. By acts of Congress approved August 2, 1886, and May 9, 1902, butter may also contain additional coloring... | |
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