Foods and Their Adulteration: Origin, Manufacture, and Composition of Food Products; Infants' and Invalids' Foods; Detection of Common Adulterations, and Food Standards |
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acid adulteration alcohol animal apples artificial average beans beef beet boiling bread Bureau of Chemistry butter cane sugar carbohydrates casein cereals character cheese chemical chiefly coast color common composition condimental constituents consumer contains cottonseed oil cream curd degrees diet digestion eaten edible portion eggs especially extent fermentation fiber fish flavor flesh flour food product fresh fruit gelatine glucose gluten grams heat highly honey Indian corn infants iodin juice kind known lard less liquid maize manufacture material matter meat extracts method milk mixture molasses mushrooms natural nitrogen nutritive oleomargarine olive oil oysters palatable pasteurization percent percentage plant potato pounds practically prepared preserved principal proper properties protein quantity rennet salmon salt samples seed sirup solid soluble starch stearin sterilization substance sucrose sulfuric sulfuric acid sweet taste temperature truffles usually varieties vegetable weight wheat
Popular passages
Page 187 - An act defining butter, also imposing a tax upon and regulating the manufacture, sale, importation, and exportation of oleomargarine,
Page 629 - Malt vinegar is the product made by the alcoholic and subsequent acetous fermentations, without distillation, of an infusion of barley malt...
Page 617 - Flour is the fine, clean, sound product made by bolting wheat meal and contains not more than thirteen and one-half (13.5) per cent of moisture, not less than one and twenty-five hundredths (1.25) per cent of nitrogen, not more than one (1) per cent of ash, and not more than fifty hundredths (0.50) per cent of fiber.
Page 615 - Milk is hereby defined to be the whole, fresh, clean, lacteal secretion obtained by the complete milking of one or more healthy cows, properly fed and kept, excluding that obtained within fifteen days before and five days after calving, or such longer period as may be necessary to render the milk practically colostrum free...
Page 615 - ... with or without the addition of salt, sugar, vinegar, spices, smoke, oils, or rendered fat. If they bear names descriptive of kind, composition, or origin, they correspond thereto and when bearing such descriptive names, if force or flavoring meats are used, the kind and quantity thereof are made known.
Page 620 - ... 2. Comb honey is honey contained in the cells of comb. 3. Extracted honey is honey which has been separated from the uncrushed comb by centrifugal force or gravity. 4. Strained honey is honey removed from the crushed comb by straining or other means.
Page 625 - L.) and subjected to the usual refining processes; is free from rancidity; has a refractive index (25° C.) not less than one and forty-six hundred and...
Page 618 - Fruit butter} is the sound product made from fruit juice and clean, sound, properly matured and prepared fruit, evaporated to a semisolid mass of homogeneous consistence, with or without the addition of sugar and spices or vinegar, and conforms in name to the fruit used in its preparation.
Page 617 - Oatmeal is meal made from hulled oats, and contains not more than twelve (12) per cent of moisture, not more than one and fivetenths (1.5) per cent of crude fiber, not less than two and twenty-four hundredths (2.24) per cent of nitrogen, and not more than two and two-tenths (2.2) per cent of ash.
Page 613 - June 30, 1904. for the purpose, among others, " to enable the Secretary of Agriculture, in collaboration with the Association of Official Agricultural Chemists, and such other experts as he may deem necessary, to establish standards of purity for food products and to determine what are regarded as adulterations therein, for the guidance of the officials of the various States and of the courts of justice.