MARKETING 361 



a uniform stencil brand or labels bearing a suitable device or 

 motto, and the words ' New York state whole-milk cheese.' 

 Every such brand or label shall be used upon the outside of the 

 cheese and shall bear a different number for each separate fac- 

 tory. The commissioner shall keep a book, in which shall be 

 registered the name, location and number of each manufactory 

 using the brands or labels, and the name or names of the persons 

 at each manufactory authorized to use the same. No such 

 brand or labels shall be used upon any other than whole-milk 

 cheese or packages containing the same. (As amended by chap- 

 ter 207 of the Laws of 1910.) 



Sec. 49. Use of false brand prohibited ; branding of skim- 

 milk cheese regulated. No person shall offer, sell or expose for 

 sale, in any package, butter or cheese which is falsely branded 

 or labeled. No person shall sell, offer or expose for sale cheese 

 commonly known as Cheddar cheese made from skimmed or 

 partially skimmed milk unless the same is branded to show that 

 it is skim-milk cheese. All such cheese so sold, offered or ex- 

 posed for sale shall be branded with the words ' skim-milk 

 cheese,' or if such cheese 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 ' special skim-milk cheese.' Such branding shall be 

 upon the sides of both the cheese and the container. The branding 

 herein provided shall be in block letters at least one-half an inch 

 square. (As amended by chapter 456 of the Laws of 1913.)'* 



Filled cheeses are those from which the milk-fat has 

 been removed and other animal fats substituted. The laws 

 of some states prohibit the manufacture of this product. 

 The federal law relating to filled cheese permits its manu- 

 facture under license, taxes and government inspection. 



The various states have laws regulating the length of 

 time that the cheese may be held in cold storage. 



Another important law in some states requires the 

 cheese-maker to have a license. He must pass an 

 examination to show that the principles and practices 

 of cheese-making are understood. 



