Note 54 — Chapter XV · MARKETING AND BUSINESS MANAGEMENT

No state standards.

[55] No territorial standards.

[56] Federal standards for all food products. Fillers in ice-cream may be used if large label is displayed in all places of sale.

[57] Percentage of fat based on total solids.

[58] Must be labeled.

[59] Classed as condensed.

[60] United States standard.

[61] United States food and drugs act of 1906 applies to the District of Columbia.

[62] Should be labeled.

[63] Not allowed.

[64] Must be so branded.

[65] Defined, but no standard.

[66] Any amount if fat is maintained.

[67] Solids in fat.

[68] Must correspond on stated dilution to state standards for milk.

[69] Any less than 30.

[70] All below 45.

[71] Less than 13 marked skim; 13 to 18, medium skim; 18 or over, special skim.

[72] Must correspond to 11.5 per cent solids in crude milk; one-fourth to be fat.

[73] Two ounces in 10 gallons if labeled gelatine ice-cream.

[74] Full cream, 30. Standard, 21.

[75] Must correspond to 12 per cent of solids in crude milk; one-fourth to be fat.

[76] Less than 7.5, skim; 7.5 to 15, three-fourths skim; 15 to 30, half skim.

[77] Three-fourths cream, 24; one-half cream, 16; one-fourth cream, 8. Skim, less than 8.

[78] Less than 30.

[79] Less than 30; less than 15 not allowed.

[80] Less than 16. This applies to all butter made in United States territory.