Ordinance 2440 - Laserfiche WebLink

is the fat of milk and has a Reichert.Meissel number of not leas than twenty-four (24) and a specific gravity of not less than 0.905 at 40 degrees Centigrade temperature. e. CREAM:...: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 eighteen per cent. (18%) of milk fat or butterfat. f. SKIIMED MILK:--Skimmed milk is milk from which substan- tially all the milk fat has been removed, and which contains not less than 8.8% solids other than milk fat. g. BUTTERMILK:-•-Buttermilk is the product which remains when milk fat is removed from milk or cream, sweet or sour, in the process of churning; it may contain not to exceed one-half of one per cent. of gellatine. h. CULTURED BUTTERMILK:--Cultured buttermilk is the product resulting from the souring or treatment by a lactic acid culture of milk or skimmed milk. It may contain not to exceed one-half of one per cent. of gelatine. i. CREAMED BUTTERMILK:--Creamed buttermilk is the product arising from the addition of cream to buttermilk or cultured but- termilk; it may contain not to exceed one-half of one per cent . of gelatine. J . HOMOGENIZED MILK and HOMOGENIZED CREAM and EI;ULSIFIED MILK and EI,ULSIFIED CREAM and VISCOLIZED :ILK and VISCOLIZED CREAM:--The phrases "homogenized milk" and "homogenized cream" and "emulsified milk" and "emulsified cream" and "Viscolized milk" and "viscolized cream", wherever used in this Ordinance, shall be held and construed to mean and include the milk or cream, respect- ively, which has been subjected to the mechanical process of hom- ogenization, emulsification or viscolization, as the case may be.