242 SCIENCE AND PRACTICE OF CPIEESE-MAKING 



by her legislators, it is to be hoped. In Minnesota, 

 the law has required that 45 per cent of the 

 cheese-solids be fat, which is too low. In Missouri, 

 the only provision has seemed to be that the cheese 

 should be made from milk containing not less than 

 3 per cent of fat. In Ohio, cheese containing less 

 than 20 per cent of fat is skim-cheese. This is 

 certainly a very generous allowance, since cheese 

 made from normal milk rarely contains less than 

 '}^2 per cent of fat even when green. It is to be 

 hoped that the provisions in these states for whole- 

 milk cheese have been or will be changed to 

 conform with the provisions of the United States 

 pure-food law. 



Misleading use of terms describing cheese. — The 



foregoing discussion impresses one with the unfor- 

 tunate use of certain words in describing cheese 

 made from normal milk or whole-milk. The ex- 

 pressions, ''full-cream," "factory-cream," etc., while 

 in common commercial use, and clearly understood 

 by those who use them, are misleading to one who 

 interprets their meaning at their face value. Ap- 

 parently, such terms imply normal milk contain- 

 ing added cream. The use of the word cream in 

 any form to describe normal milk is a relic of the 

 inaccurate knowledge of former generations, and 

 should be abandoned in the interests of clearness and 

 precision. Whole-milk or normal milk is in every 

 respect a much better expression to use in describing 

 cheese made from milk that is normal. 



