CHEMISTRY OF COWS MILK 19 



E. CHEESE. 



1. Cheese is the sound, solid, and ripened product 

 made from milk or cream by coagulating the casein 

 thereof with rennet or lactic acid, with or without the 

 addition of ripening ferments and seasoning, and con- 

 tains, in the water- free substance, not less than 50 per 

 cent, of milk- fat. By act of Congress, June 6, 1896, 

 cheese may also contain added coloring matter. 



2. Skim-milk cheese is the sound, solid and ripened 

 product made from skim-milk by coagulating the ca- 

 sein thereof with rennet or lactic acid, with or without 

 the addition of ripening ferments and seasoning. 



3. Goafs-milk cheese, cive's-milk cheese, etc., 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 addi- 

 tion of ripening ferments and seasoning. 



F. ICE-CREAMS. 



I. Ice-cream is a frozen product made from cream 

 and sugar, with or without a natural flavoring, and 

 contains not less than 14 per cent, of milk-fat. 



(2) Fruit Ice-cream is a frozen product made from 

 cream, sugar, and sound, clean, mature fruits, and con- 

 tains not less than 12 per cent, of milk-fat. 



3. Nut ice-cream is a frozen product made from 

 cream, sugar, and sound, non-rancid nuts, and con- 

 tains not less than 12 per cent, of milk-fat. 



G. MISCELLANEOUS MILK PRODUCTS. 



1. Whey is the product remaining after the removal 

 of fat and casein from milk in cheese-making. 



2. Kumiss is the product made by the alcoholic 

 fermentation of mare's or cow's milk. 



