Standard. 



Standard renovated or process butter is renovated or process butter containing not 

 more than sixteen (16) per cent of water, and at least eighty-two and five-tenths 

 (82.5) per cent of butter fat. 



Definitions. 



1. Cheese is the solid and ripened product obtained by coagulating the casein of 

 rnilk by means of rennet or acids, with or without the addition of ripening ferments 

 and seasoning. By act of Congress approved June 6, 1896, cheese may also contain 

 additional coloring matter. 



2. Whole milk or full-cream cheese is cheese made from milk from which no portion 

 of the fat has been removed. 



3. Skim-milk cheese is cheese made from milk from which any portion of the fat 

 has been removed. 



4. Cream cheese is cheese made from milk and cream, or milk containing not less 

 than six (6) per cent of fat. 



Standard. 



Standard whole-milk cheese or full-cream cheese is whole-milk or full-cream cheese 

 containing in the water-free substance not less than fifty (50) per cent of butter fat. 



f. MISCELLANEOUS MILK PRODUCTS. 



Definition. 

 1. Ice cream (In preparation). 



Standard. 



Standard ice cream (In preparation). 

 Definitions. 



2. Whey is the product remaining after the removal of fat and casein from milk in 

 the process of cheese making. 



3. Kumiss is mare's or cow's milk, with or without the addition of sugar (sucrose), 

 which has undergone alcoholic fermentation. 



II. VEGETABLE PRODUCTS. 



A. GRAIN PRODUCTS. 



(Schedule in preparation. ) 



B. FRUITS AND VEGETABLES. 



(Schedule in preparation.) 



C. SUGARS AND RELATED SUBSTANCES. 



a. SUGAR AND SUGAR PRODUCTS. 



Definition. 



1. Sugar is the product chemically known as sucrose (saccharose) chiefly obtained 

 from sugar cane, sugar beets, sorghum, maple, or palm. 



Standard. 



Standard sugar is white sugar containing at least ninety-nine and five-tenths (99.5) 

 per cert of sucrose. 



