340 EXPERIMENT STATION RECORD. 



instanced by tlio (liHerence m price paid lor cream, for ricli milk, for 

 skim milk, etc.: tliat its enforcement would be less difficult and expen- 

 sive than in the case of the present law; that it would be more effect- 

 ive ill preventing skimming or watering, and encourage the production 

 of better milk ; and that the Babcock test makes the scheme practicable. 

 It would be a ste]) in the same direction as the "relative-value ])lan" 

 80 ra])idly finding application in creameries and cheese factories. 



Some reasons why there should be a legal standard for cheese 

 in New York State {Xeir York i^tute ^Sta. Bui. 71^ n. Her.^i)p.3:il-340).— 

 The extensive investigations by the station in cheese-making have 

 thrown much light npon the composition of cheese, the relation of 

 ingredients to each other, and the distribution of ingredients in cheese- 

 making. The author proposes to make practical application of this 

 knowledge in revising the cheese standard of the State. He discusses 

 the standards of Minnesota, Ohio, Wisconsin, and New York, all of 

 which appear to him to be open to greater or less objection. For 

 instance, the Minnesota law classes all cheeses containing over 40 per 

 cent of fat in the total solids as whole-milk cheese. This standard the 

 author contends is too low, since it allows the removal of from one fourth 

 to one third of the fat from the milk. He states that in their investi- 

 gations with milk containing from 3 to 5.25 per cent of fat, the percent- 

 age of fsit in the total cheese solids varied in 2 years from 50.39 to 

 50.83, and averaged 53.5(5 per cent. 



"We therefore feel justified in sayiug that only in case of cheese made from 

 Bkinimed milk shall we find the fat amount to less than 50 per cent of the total 

 cheese solids, while in case of cheese made -from normal milk we shall find the fat 

 amount to never less than 50 and, generally, to over 52 per cent of the cheese solids." 



The present law in Xew York " permits anyone to mark cheese made 

 from normal milk as ' full-milk cheese,' and provides that the brand 

 shall be used on no other cheese," but it provides no standard for " full- 

 milk cheese," and hence no means of preventing fraud. The author 

 believes it is possible to distinguish with certainty between cheese 

 made from whole milk and from milk which has been partially skimmed. 

 The investigationo above referred to have shown that, on an average, 

 cheese made from whole milk contains 1.4 lbs. of fat for 1 lb. of casein, 

 and that this ratio very rarely falls as low as 1.3 fat to 1 casein. 



"In our whole exiierience we have found only two instances in which the ratio of 

 fat to casein fell below 1.3, and in those cases, one m 1892 and one in 1893, the 

 relation was 1.27 lbs. of fat for 1 lb. of casein. We have never yet found a single 

 instance where cheese known to be madi; from normal milk contained less than 1.27 

 lbs. of fat for 1 lb. of casein." 



This leads the author to suggest that "cheese which contains 1.25 or 

 more lbs. of fat for 1 lb. of casein be legally known as 'full cream' (or 

 'full milk,' or 'whole milk,' or 'normal milk') cheese; and that all 

 cheese which contains less than 1.25 lbs. of fat for 1 lb. of casein be 

 legally known as 'skim-milk' cheese; and that all factory cheese made 

 in this State be marked with one of these two brands." 



