Regulations under the food and drugs act made by order in council 16th August, 1934 / [Canada, Department of Pensions and National Health].
- Canada. Department of Pensions and National Health
- Date:
- [1934?]
Licence: In copyright
Credit: Regulations under the food and drugs act made by order in council 16th August, 1934 / [Canada, Department of Pensions and National Health]. Source: Wellcome Collection.
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![In all these products the word “Skimmed” shall appear on the label in letters the same size as used in the word “ Milk”. 6. Condensed Skimmed Milk, Condensed Separ- ated Milk (machine skimmed milk) shall be skimmed milk or separated (machine skimmed) milk from which a considerable portion of water shall have been evaporated, and to which sugar shall have been added. It shall contain, all toler- ances being allowed for, not less than twen'ty-eight (28) per cent of milk solids. 7. Milk Fat, Butter Fat, shall be the fat of milk and if that of cow’s milk shall have a Reichert- Meiss! number not less than twenty-four (24), a specific gravity not less than 0-905 at 40°C. If the Polenske number exceeds ten (10) per cent of the Reichert-Meiss] number such shall be taken as evidence of the addition of fat other than that of cow’s milk. 8. Butter shall be the clean product made by gathering in any manner the fat of fresh or ripened milk or cream, preferably pasteurized, into a mass which also shall contain a small portion of the other milk constituents, with or without salt, and shall contain not less than eighty (80) per cent of milk fat, and not more than sixteen (16) per cent of water. Butter may also contain added colouring matter. 9. Whey Butter shall be butter which shall have been recovered from whey, a by-product of the manufacture of cheese. Whey Butter must possess the same fat content, and the same limit for water as butter above defined, and must be labelled “Whey Butter.” 10. Cheese shall be the sound product made from eurd obtained from milk, skimsmilk, cream or any mixture of these by coagulating the casein thereof with rennet, lactic acid or other suitable enzyme or acid, and with or without further treat- ment by suitable processes and with or without the addition of proportionately small amounts of other wholesome ingredients such as other milk solids, ripening ferments, special moulds, emulsify- ing agents, seasoning or colouring matter.](https://iiif.wellcomecollection.org/image/b32173246_0042.jp2/full/800%2C/0/default.jpg)
