232 THE BOOK OF BUTTER 



the further treatment of the separated curd with ripen- 

 ing ferments, special molds or seasoning." l 



199. Cheesery or cheese factory is an establishment 

 in which cheese is made. 



200. Commission merchant. A commission merchant 

 is similar to a butter-dealer in that he sells at wholesale. 

 A commission merchant in the true sense sells the butter 

 for the shipper and charges a commission for the transac- 

 tion of the business. Approximately 5 per cent of the 

 wholesale price is the usual commission. At present 

 there are not many commission merchants. 



201. Cream. "Cream is that portion of milk, rich in 

 milk-fat, which rises to the surface of milk on standing, or is 

 separated from it by centrifugal force, is fresh and clean and 

 contains not less than eighteen (18) per cent of milk-fat." 2 



202. Creamery. A creamery is a factory in which 

 creamery butter is produced. 



203. Dairy. A dairy is a place, usually a farm, where 

 milk-producing cows are kept. The word is sometimes 

 erroneously applied to the place (room, kitchen or building) 

 in which dairy products are manufactured. 



204. Homogenized milk or cream. " Homogenized 

 milk or cream is milk or cream that has been mechanically 

 treated in such a manner as to alter its physical properties 

 with particular reference to the condition and appearance 

 of the fat globules." 1 



205. Margarine. " That for the purposes of this 

 act certain manufactured substances, certain extracts, 

 and certain mixtures and compounds, including such 



1 Definitions and Standards, The Dairy Record, Vol. 19, No. 

 1, June 6, 1917. 



2 Standards of Purity for Food Products, U. S. .Dept. Agri., 

 Off. of Sec., Cir. No. 19, June 26, 1906. 



