The Bulletin. 9 



e. CHEESE. 



1. Cheese is the sound, solid, mid ripoiicd product made from milk or cream by 

 coa_<,nilatiiiy; tlip casein thcrt'of witli rennet or lactic acid, with or without the 

 atldition of ripening ferments and seasoning, and contains, in the water-free sub- 

 stances, not less than fifty (50) per cent of milk fat. By act of Congress, 

 approved June G, 189G, cheese may also contain added coloring matter. 



2. Skim mill:, cheese is the sound, solid, and ripened product, made from skim 

 milk by coagulating the casein thereof with rennet or lactic acid, with or without 

 the addition of ripening ferments and seasoning. 



3. Goat's milk cheese, eiue's milk cheese, et cetera, are the sound, ripened prod- 

 ucts made from the milks of the animals s]iecified, by coagulating th casein 

 thereof with rennet or lactic acid, with or without the addition of ripening fer- 

 ments and seasoning. 



f. ICE CREAMS. 



1. Ice cream is a frozen product made from cream and sugar, with or without a 

 natural flavoring, and contains not less than fourteen (14) per cent of milk fat. 



2. Fruit ice cream is a frozen product made from cream, sugar, and sound, 

 clean, mature fruits, and contains not less than twelve (12) per cent of milk fat. 



3. Nut ice cream is a frozen product made from cream, sugar, and sound, non- 

 rancid nuts, and contains not less than twelve (12) per cent of milk fat. 



g. MISCELLANEOUS MILK PRODUCTS. 



1. Whey is the product remaining after the removal of fat and casein from milk 

 in the process of cheese-making. 



2. Kumiss is the product made by the alcoholic fermentation of mare's or cow's 

 milk. 



II. VEGETABLE PRODUCTS. 

 A. Grain Products. 



a. GRAINS AND MEALS. 



1. Grain is the full matured, clean, sound, air-diy seed of wheat, maize, rice, 

 oats, rye, buckwheat, barley, sorghum, millet, or spelt. 



2. Meal is the clean, sound product made by grinding gi-ain. 



3. 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 hundredth (1.25) per cent nitrogen, not more 

 than one (1) per cent of ash, and not more than fifty hundredths (0.50) per 

 cent of fiber. 



4. Graham flour is unbolted wheat meal. 



5. Gluten flour is the clean, sound product made from flour by the removal of 

 starch and contains not less than five and six-tenths (5.6) per cent of nitrogen 

 and not more than ten (10) per cent of moisture. 



6. Maize meal, corn meal, Indian corn meal, is meal made from sound maize 

 grain and contains not more than fourteen (14) per cent of moisture, not less 

 than one and twelve hundredths (1.12) per cent of nitrogen, and not more than 

 one and six-tenths (1.6) per cent of ash. 



7. Rice is the hulled, or hulled and polished grain of Oryza sativa. 



8. Oatmeal is meal made from hulled oats and contains not more than twelve 

 (12) per cent of moiatui'e, not more than one and five-tenths (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. 



9. Rye flour is the fine, clean, sound product made by bolting rye meal and 

 contains not more than thirteen and one-half (13.5) per cent of moisture, not 

 less than one and thirty-six hundredths (1.36) per cent of nitrogen, and not more 

 than one and twenty-five hundredths (1.25) per cent of ash. 



10. Bucku:heat flour is bolted buckwheat meal and contains not more than 

 twelve (12) per cent of moisture, not less than one and twenty-eight hundredths 



(1.28) per cent of nitrogen, and not more than one and seventy-five hundredths 

 (1.75) per cent of ash. 



