8. Condensed skim milk is skim milk from which a considerable portion of water has been evaporated.
9. Buttermilk is the product that remains when butter is removed from milk or cream in the process of churning.
10. Goat’s milk, ewe’s milk, et cetera, are the fresh, clean, lacteal secretions, free from colostrum, obtained by the complete milking of healthy animals other than cows, properly fed and kept, and conform in name to the species of animal from which they are obtained.
b. CREAM.
1. 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 contains not less than eighteen (18) percent of milk fat.
2. Evaporated cream, clotted cream, is cream from which a considerable portion of water has been evaporated.
c. MILK FAT OR BUTTER FAT.
1. Milk fat, butter fat, is the fat of milk, and has a Reichert-Meissl number not less than twenty-four (24) and a specific gravity not less than 0.905 (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, which also contains a small portion of the other milk constituents, with or without salt, and contains not less than eighty-two and five-tenths (82.5) percent of milk fat. By acts of Congress approved August 2, 1886, and May 9, 1902, butter may also contain added coloring matter.