 | 1908 - 696 페이지
...of chemicals or any substances except milk, cream, or salt, and contains not more than sixteen (16) per cent. .of water and at least eighty-two and five-tenths...milk fat. e. CHEESE. 1. Cheese is the sound, solid, arad ripened product made from milk or cream by coagulating the casein thereof with rennet or lactic... | |
 | George Moses Price - 1915 - 380 페이지
...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 made from milk or cream by coagulating the casein with rennet or lactic acid with or without the addition of ripening ferments and seasoning. Whey. Whey... | |
 | United States. Bureau of Chemistry - 1903 - 916 페이지
...Standard renovated or procès* butler is renovated or process butter containing not more than sixteen (16) per cent of water and at least eighty-two and five-tenths (82.5) per cent of butter fat. (e) CHEESE. Definition*. 1. Cheese ia the «olid and ripened product obtained by coagulating... | |
 | Connecticut Agricultural Experiment Station - 1904 - 574 페이지
...Standard renovated or process butter is renovated or process butter containing not more than sixteen (16) per cent. of water and at least eighty-two and five-tenths (82.5) per cent. of butter fat. e. CHEESE. Definitions. 1. Cheese is the solid and ripened product obtained by coagulating... | |
 | Vermont. State Board of Health - 1905 - 1256 페이지
...of chemicals or any substances except milk, cream, or salt, and contains not more than sixteen (16) per cent of water and at least eighty-two and five-tenths...thereof with rennet or lactic acid, with or without the addittion of ripening ferments and seasoning, and contains, in the water-free substance, not less than... | |
 | New Jersey. State Department of Health - 1906 - 414 페이지
...of chemicals or any substances except milk, cream or salt, and contains not more than sixteen (16) per cent, of water and at least eighty-two and five-tenths (82.5) per cent, of butter fat. CHEESE. 1. Cheese is the solid and ripened product made by coagulating the casein of milk... | |
 | United States. Congress. House. Committee on Agriculture - 1906 - 836 페이지
...of chemicals or any substances except milk, cream, or salt, and contains not more than sixteen (16) per cent of water and at least eighty-two and five-tenths (82.5) per cent of butter fat. e. CHEESE. 1. Cheese Is the solid and ripened product made by coagulating the casein of... | |
 | Indiana State Board of Health - 1907 - 522 페이지
...of chemicals or any substances except milk, cream, or salt, and contains not more than sixteen (10) per cent, of water and at least eighty-two and five-tenths...1. CHEESE Is the sound, solid, and ripened product mnde from milk or cream by coagulating the casein thereof with rennet or lactic acid, with or without... | |
 | Harvey Washington Wiley - 1907 - 676 페이지
...milk cheese, cl cetera, are the sound, ripened products made from the milks of the animals specified, by coagulating the casein thereof with rennet or lactic...without the addition of ripening ferments and seasoning. f. ICE CREAMS. 1. Ice cream is a frozen product made from cream and sugar, with or without a natural... | |
 | 1907 - 372 페이지
...of ripening ferments and seasoning. ripened products made from the milks of the animals specified, by coagulating the casein thereof with rennet or lactic...without the addition of ripening ferments and seasoning. f. ICE CREAMS. 1. Ice cream is a frozen product made from cream and sugar, with or without a natural... | |
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Cheese is the sound, solid, and ripened product made from milk or cream by coagulating the casein thereof with rennet or lactic acid with or without the addition of ripening ferments and seasoning, and contains, in the water-free substance, not less than... 
