 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...  Special Bulletin - Página 1711por Wisconsin. Dept. of AgricultureVisualização integral - Acerca deste livro
 | Wisconsin - 1909 - 96 páginas
...degrees (40) Centigrade compared with water at the same temperature. 8. Butter is the clean, non-rancid product made by gathering in any manner the fat of...added coloring matter, and contains not less than eighty-two and five tenths (82.5) per cent of milk fat. Renovated butter, process butter, is the product... | |
 | New Jersey - 1909 - 668 páginas
...twenty-four (24) and a specific gravity not less than 0.905 BUTTER. i. Butter is the clean, non-rancid product made by gathering in any manner the fat of...the other milk constituents, with or without salt, and contains not less than eighty-two and five-tenths (82.5) per cent, of milk fat. By acts of Congress... | |
 | North Carolina. Dept. of Agriculture - 1909 - 578 páginas
...Bullock Henderson, N. С. -- BUTTER, RENOVATED BUTTER AND BUTTERINE. "Butter is the clean, nonrancid product made by gathering in any manner the fat of...into a mass, which also contains a small portion of other milk constituents, with or without salt, and contains not less than 82.50 per cent of milk fat.... | |
 | North Carolina. Department of Agriculture - 1909 - 576 páginas
...NC DC Locklin Henderson NC BUTTER, RENOVATED BUTTER AND BUTTERINE. "Butter is the clean, nonrancid product made by gathering in any manner the fat of...into a mass, which also contains a small portion of other milk constituents, with or without salt, and contains not less than 82.50 per cent of milk fat.... | |
 | Kansas State Board of Health - 1909 - 800 páginas
...C/ (d.) Butter. 1. Butter is the clean, nonrancid product made by gathering in any manner the fat or fresh or ripened milk or cream into a mass, which...the other milk constituents, with or without salt, and contains not less than 80 per cent of milk fat. By acts of Congress approved August 2, 1886, and... | |
 | Kansas - 1909 - 758 páginas
...shipped, unless kept in a protected, cool and sanitary place, free from foul odors. (C) (1) Butter is the product made by gathering, in any manner, the fat...ripened milk or cream Into a mass which also contains not less than eighty per cent. of butter-fat and less than sixteen per cent. of water, or such test... | |
 | Illinois. State Food Commissioner - 1909 - 336 páginas
...BUTTER. 1. Butter is the clean, non-rancid product made by gathering in any manner the fat or fresh ripened milk or cream into a mass, which also contains a small portion of the other milk constitutents, with or without salt, and contains not less than eighty (80) per cent of milk fat. Butter... | |
 | California - 1916 - 178 páginas
...all orgai isms present. (8) Butter Is the clean, nonrancld product made by gathering in any manner tl fat of fresh or ripened milk or cream Into a mass, which also contains a sn;.j portion of the other milk constituents, with or without salt, and a harmless colorin and contains... | |
 | Correspondence College of Agriculture, Fort Wayne, Ind, Edward Holyoke Farrington - 1910 - 508 páginas
...degrees (40) Centrigrade compared with water at the same temperature. Butter is the clean, non-rancid product made by gathering in any manner the fat of...added coloring matter, and contains not less than eighty (80) per cent of milk fat. (Wis. law is now 82.5% fat). Renovated butter, process butter, is... | |
 | Max C. Fleischmann College of Agriculture. Agricultural Experiment Station - 1910 - 780 páginas
...twenty-four (24) and a specific gravity (40° C \ 40° G' / d. BUTTER. 1. Butter is the clean, non-rancid product made by gathering in any manner the fat of...the other milk constituents, with or without salt, and contains not less than eighty-two and five-tenths (82.5) per cent of milk fat. By acts of Congress... | |
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