 | 1917 - 510 strani
...of ground barley malt and wheat flour, with or without the addition of NaCl, NaHC03, and KHC03, in such a manner as to secure the full enzymic action...extract and by removing water. The resulting product should contain not less than 7-5 per cent, of butter fa( and not more than 3-5 per cent, of moisture.... | |
 | 1918 - 468 strani
...addition of sodium chloride, sodium bicarbonate and potassium bicarbonate, in such manner as to securce the full enzymic action of the malt extract and by removing water. At a meeting of the Board of Health of the Department of Health of the City of New York, held in the... | |
 | 1921 - 466 strani
...chloride, sodium bicarbonate and potassium bicarbonate in such manner as to secure the full enzymatic action of the malt extract and by removing water....contains not less than seven and one-half per cent. (7.50%) of butter fat and not more than three and one-half per cent. (3.50%) of moisture." "Hebe" milk... | |
 | Missouri - 1909 - 824 strani
...milk and contains, all tolerances being allowed for, not more than five per cent (5.0%) moisture. 8d. Malted milk is the product made by combining whole...secure the full enzymic action of the malt extract by removing water. The resulting product contains not less than seven and one-half per cent (7.5%)... | |
 | William Alonzo Stocking - 1917 - 658 strani
...from a mash of ground barley, malt, and wheat flour, with or without the addition of sodium chloride, sodium bicarbonate, and potassium bicarbonate in such...contains not less than seven and one-half per cent (7.50 %) of butter-fat and not more than three and one-half per cent (3.5 %) of moisture." CHAPTER... | |
 | Washington (State) - 1919 - 838 strani
...with or without the addition of sodium chloride, sodium bicarbonate, or potassium bicarbonate, in such manner as to secure the full enzymic action of the malt extract, and by removing water, and which contains not less than seven and onehalf per cent of butter fat and not more than three and... | |
 | New York (N.Y.). Department of Health - 1919 - 270 strani
...with or without the addition of sodium chloride, sodium bicarbonate and potassium bicarbonate, in such manner as to secure the full enzymic action of the malt extract and by removtng water. Reconstituted Milk and Reconstituted Cream. In the early part of 1918 an application... | |
 | Clyde Lyndon King - 1920 - 350 strani
...milk, and contains, all tolerancee being allowed for, not more than five (5) per cent of moisture. 15. Malted Milk is the product made by combining whole...product contains not less than seven and one-half (7.5) per cent of butter fat, and not more than three and one-half (3.5) per cent of moisture. CHAPTER... | |
 | Clyde Lyndon King - 1920 - 346 strani
...from a mash of ground barley, malt, and wheat flour, with or without the addition of sodium chloride, sodium bicarbonate, and potassium bicarbonate in such...product contains not less than seven and one-half (7.50) per cent of butter fat and not more than three and one-half (3.5) per cent of moisture." any... | |
 | United States. Congress. Senate. Committee on Finance - 1922 - 770 strani
...of water from skimmed milk, and contains, all tolerances being allowed for, not more than 5 per cent of moisture. Malted milk is the product made by combining...water. The resulting product contains not less than 7.5 per cent of butter fat and not more than 3.5 per cent of moisture. STATEMENT OF BW BALDEBSTON,... | |
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Malted milk is the product made by combining whole milk with the liquid separated from a mash of ground barley malt and wheat flour, with or without the addition of sodium chloride, sodium bicarbonate, and potassium bicarbonate, in such a manner as to... 
