252 SCIENCE AND PRACTICE OF CHEESE-MAKING 



systems of branding or other methods devised for his 

 protection. He simply asks for cheese and takes what 

 is offered. It should be made as dangerous for re- 

 tailers to sell skim-milk cheese for whole-milk cheese 

 as it is for them to sell imitation for pure butter. 



(9) The indiscriminate sale of skim-milk cheese 

 inevitably injures the sale of whole-milk cheese. 



( 10) Skim-milk, consumed as such or in the form 

 of cottage-cheese, is a more economical and nutritious 

 food than when used as skim-milk cheese. 



(11) There is a strong inclination on the part of 

 those interested in the cheese industry to believe that 

 the real interests of dairymen and of the general public 

 would be best protected and promoted by the absolute 

 prohibition of skim-milk cheese, as demonstrated by 

 Canada. 



