266 DAIRYING. 



and seasoning, and contains, in the water-free substance, not 

 less than fifty (50) per cent of milk-fat. By act of Congress, 

 approved June 6, 1896, cheese may also contain added coloring- 

 matter. 



2. SkijH milk cheese is the sound, solid, and ripened product 

 made from skim milk by coagulating the casein thereof with 

 rennet or lactic acid, with or without the addition of ripening 

 ferments and seasoning. 



3. Goat's milk cheese, cice's milk cheese, et cetera, are the sound 

 ripened products made from the milks of the animals specified 

 by coagulating the casein thereof with rennet or lactic acid, 

 with or without the addition of ripening ferments and season- 

 ing. 



F. — Ice Creams. 



1. Jce cream is a frozen product made from cream and sugar, 

 with or without a natural flavoring, and contains not less than 

 fourteen (14) per cent of milk-fat. 



2. Fruit ice cream is a frozen product made from cream, 

 sugar, and sound, clean, mature fruits, and contains not less than 

 twelve (12) per cent of milk-fat. 



3. Nut ice cream is a frozen product made from cream, sugar, 

 and sound, non-rancid nuts, and contains not less than twelve (12) 

 per cent of milk-fat. 



G. — Miscellaneous 3Iilk Products. 



1. Whey is the product remaining after the removal of fat and 

 casein from milk in the process of cheese-making. 



2. Kumiss is the product made by the alcoholic fermentation 

 of mare's or cow's milk. 



