MARKETING 359 



The actual costs of making and selling cheese were 

 found by the Wisconsin investigators to vary approxi- 

 mately as follows: (1) cost of making, 1.2 to 1.75 cents; 

 (2) storage, J cent a pound a month, or f to \ cent for the 

 season ; (3) transportation to distant points, $.20 to $2.50 

 for 100 pounds according to distance ; (4) the local dealer, 

 about 1 cent a pound ; (5) the wholesale dealer, 2 cents ; 

 (6) the jobber or broker who occasionally intervenes, 

 about \ to J cent ; and the retailer, 5.5 to 9 cents. The 

 entire cost of selling at the time this investigation was 

 made represented about one-half of the retail price of 

 the cheese. The producer of milk received the other 

 half of that price. 



332. Standards. Legal standards in the United 

 States are thus far largely based on the specifications of 

 American Cheddar. In so far as they are applied to other 

 products, they operate merely to prevent or reduce the 

 use of skimmed-milk. The analyses and limits pro- 

 posed in the discussion of varieties or groups in this 

 book represent the range of composition actually known 

 to be associated with cheeses of typical quality. Efforts 

 are now being made to establish definitions and standards 

 of composition which will limit the use of cheese names 

 to products conforming to the requirements for such 

 varieties. Practically the only federal requirement thus 

 far enforced in the United States is that 50 per cent of 

 the water-free substance of the cheese must be milk-fat. 

 Various states have local requirements but most of 

 them include the federal rule as to fat. New York 

 and Wisconsin now restrict the amount of water in 

 Cheddar cheese to 40 per cent. Most states have 

 laws regulating the manufacture and sale of skimmed- 

 milk cheese. 



