MILK AND COMPOSITION OF CHEESE 24.! 



and, by basing the cheese standard on the water- 

 free substance of the cheese, this condition has not 

 been interfered with. 



Some of the state cheese standards. In some 

 states there are laws which aim to set up various 

 standards according to the percentage of fat in 

 cheese, having one percentage of fat for whole-milk 

 cheese, another for partial-skim, another for half- 

 skim and another for full-skim. Such provisions 

 are cumbersome in legal administration, as well 

 as demoralizing to the best interests of the cheese 

 industry and deserve only severe condemnation. 



It is interesting to notice the legal provisions for 

 cheese standards which are or have been in force 

 in some states. In California full-cream (whole- 

 milk) cheese must contain 30 per cent of fat; half- 

 skim 15 per cent of fat; while full-skim cheese is 

 any cheese made from skim-milk. Under these 

 provisions it would be easily possible to make no 

 normal-milk cheese, since all the cheese intended 

 to comply with the requirements for so-called "full- 

 cream" might be made from partially skimmed 

 milk. In Colorado 35 per cent of the cheese-solids 

 (water-free substances) must be fat. This is 15 

 per cent below the United States standard. Under 

 such a provision normal milk containing 4.0 per 

 cent of fat could have one-half of its fat removed 

 before the cheese would drop below the Colorado 

 standard as given above. Under such circum- 

 stances it would be a miracle if Colorado had an 

 ounce of cheese made from normal milk except 

 for the saving condition that the actual relation 

 of such a standard is probably not clearly under- 

 stood by Colorado cheese-makers and surely not 



