14 



The Bulletin. 



RESULTS OF THE EXAMINATION OF 



CHEESE. 



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

 cream by 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. 



On account of the way cheese is sold at retail, it is an easy matter for 



