74 Twenty-Second Annual Report of the 



The statute also provides for the marking or branding of a 

 product made in the semblance of cheese, which is not made of 

 pure or whole milk. It provides that such product shall be marked 

 with the words "Skim-Milk Cheese." It further provides that if 

 such product contains thirteen per centum of milk fat or over it 

 may be branded " Medium Skim-Milk Cheese;" or if it contains 

 eighteen per centum of milk fat or over, it may be branded " Spe- 

 cial Skim-Milk Cheese," such branding to be upon the sides of 

 both the cheese and the container, and be in block letters at least 

 one-half an inch square. 



This law, while being generally observed, is broken or violated 

 in some instances by partial branding, as, for example, with the 

 word " Skim." And occasionally we find a prodiict on the market 

 falling under one of three headings not marked or branded at all, 

 but being sold as and for cheese, which would to the ordinary pur- 

 chaser or consumer mean an unadulterated product. The viola- 

 tion in such cases is, as a rule, on the part of the manufacturer who 

 fails to brand it; those who handle it subsequently (the wholesaler 

 and the retailer), may be innocent violators, that is, may be " inno- 

 cently guilty." Occasionally there is seen on the market a product 

 made from milk from which some portion of the fat has been re- 

 moved, and upon which appears a whole milk-cheese brand. These, 

 of course, are violations and are handled accordingly. The table 

 hereto annexed shows that for violations of the sections of the 

 statute applying to cheese the official evidence relating to 263 

 samples has been referred to the Legal Bureau. 



During the past year there was one conference of cheese in- 

 structors held at Alexandria Bay, with the point in view of de- 

 termining or reaching conclusions as to best methods of produc- 

 ing uniform grade of goods. Many phases of the process of cheese 

 manufacture were discussed during this meeting. The cheese 

 manufactured at this conference was scored and placed in storage 

 in June and rescored in September, when each man had an op- 

 portunity of seeing a sample of each cheese made during the con- 

 ference and examining same and giving his criticisms, if any, 

 on the different cheeses. 



During the year we have had six cheese instructors, who report 



