Legal Standards for Dairy Products 367 



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

 (82.5) per cent of milk fat. 



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 

 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. Skim 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. Goafs milk cheese, ewe'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 seasoning. 



/. ICE CREAMS 



1. Ice 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, nonrancid nuts, and contains not less than twelve (12) per cent 

 of milk fat. 



Q. MISCELLANEOUS MILK 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. 



STATE STANDARDS FOR MILK AND CREAM 



The following states and territories, viz., Alabama, Arizona, Ark- 

 ansas, Delaware, Maryland, Mississippi, New Mexico, South Caro- 



