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The Bulletin 



CHEESE 



DEFINITION AND STANDARDS 



Cheese is the sound, solid, and ripened product made from milk and 

 cream hy coagulating the casein thereof with rennet or lactic acid, with 

 or without the addition of ripening ferments and seasoning, and con- 

 tains, in the water-free substance, not less than 50 per cent of milk fat. 



Skim-milk cheese or part skim-milk cheese is the sound, solid, and 

 ripened product made from skim-milk or part skim-milk. 



A product of this kind containing less than 50 per cent of milk fat in 

 the water-free substance must be sold as skim-milk cheese or as part 

 skim-milk cheese, as the case may be, or under some name that will 

 indicate to the purchaser that it is not a standard cheese. 



RESULTS OF THE EXAMINATION OF 



CIDER A>D IMITATION CIDERS 



DEFINITION AND STANDARDS 



Cider is a product made by the normal alcoholic fermentation of apple 

 juice, and the usual cellar treatment, and contains not more than 7 per 

 cent of alcohol by volume, not less than 2 per cent and not more than 

 12 per cent of solids, not more than 8 per cent of reducing sugars, and 

 not less than 0.2 per cent nor more than 0.4 per cent of cider ash. 



Cider, to comply with the North Carolina Food Law, must be made 

 entirely of unadulterated apple juice. A product made from the juice 

 of any other fruit than apples, if offered for sale, must bear the name of 

 the fruit from which it is made. If artificial color or flavor is added. 



