Suggestions for a Standard for Butter Presented on Behalf of Swift & Company to the Joint Committee on Definitions and Standards Representing Food Con
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Home > Art, Film & Photography > Suggestions for a Standard for Butter Presented on Behalf of Swift & Company to the Joint Committee on Definitions and Standards Representing Food Con
Suggestions for a Standard for Butter Presented on Behalf of Swift & Company to the Joint Committee on Definitions and Standards Representing Food Con

Suggestions for a Standard for Butter Presented on Behalf of Swift & Company to the Joint Committee on Definitions and Standards Representing Food Con


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About the Book

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1917. Excerpt: ... 15 "i Process Or Renovated Butter. This law, it will be noticed, defines renovated butter. The definition of the Statute has been adopted, explained and enforced by the Secretary of Agriculture and the Secretary of the Treasury in the joint Regulation concerning Renovated Butter. It is generally accepted and adhered to by the trade, and undoubtedly will be accepted by the Committee. Process or Renovated butter is made from the melted butter fat described in the statute and becomes adulterated butter if any acid, alkali, chemical or other substance is introduced or used for the purpose, or with the effect of deodorizing or removing "therefrom rancidity, or if there is mixed with it any substance foreign to butter with intent or effect of cheapening in cost of the product; or if any process or material is used with intent or effect of causing the absorption of abnormal quantities of water, milk, or cream. Adulterated Butter. The law recognizes three grades of butter, pure or genuine butter, renovated or process butter, and adulterated butter. Its object as disclosed by its provisions and the debates in Congress is to maintain the reputation of pure butter and safeguard the public from adulteration. To accomplish this object, all butter except genuine butter is placed under internal revenue supervision. A distinction is made in grades of butter that are not pure based primarily upon whether chemicals have been used in making. When chemicals are used for deodorization, or any material foreign to butter is used to cheapen it, the impure butter is classified as "adulterated" and is liable to tax at ten cents per pound. When no chemicals are used, and nothing to cheapen its cost, the impure butter, if it does not fall within any of the other specifications for ..".


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Product Details
  • ISBN-13: 9781235645174
  • Publisher: General Books
  • Publisher Imprint: General Books
  • Height: 246 mm
  • No of Pages: 26
  • Spine Width: 1 mm
  • Width: 189 mm
  • ISBN-10: 1235645177
  • Publisher Date: 01 Feb 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 68 gr


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Suggestions for a Standard for Butter Presented on Behalf of Swift & Company to the Joint Committee on Definitions and Standards Representing Food Con
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