242 SCIENCE AND PRACTICE OF CHEESE-MAKING 



by her legislators, it is to be hoped. In Minnesota, 

 the law has required that 45 per cent of the 

 cheese-solids be fat, which is too low. In Missouri, 

 the only provision has seemed to be that the cheese 

 should be made from milk containing not less than 

 3 per cent of fat. In Ohio, cheese containing less 

 than 20 per cent of fat is skim-cheese. This is 

 certainly a very generous allowance, since cheese 

 made from normal milk rarely contains less than 

 32 per cent of fat even when green. It is to be 

 hoped that the provisions in these states for whole- 

 milk cheese have been or will be changed to 

 conform with the provisions of the United States 

 pure-food law. 



Misleading use of terms describing cheese. The 

 foregoing discussion impresses one with the unfor- 

 tunate use of certain words in describing cheese 

 made from normal milk or whole-milk. The ex- 

 pressions, "full-cream," "factory-cream," etc., while 

 in common commercial use, and clearly understood 

 by those who use them, are misleading to one who 

 interprets their meaning at their face value. Ap- 

 parently, such terms imply normal milk contain- 

 ing added cream. The use of the word cream in 

 any form to describe normal milk is a relic of the 

 inaccurate knowledge of former generations, and 

 should be abandoned in the interests of clearness and 

 precision. Whole-milk or normal milk is in every 

 respect a much better expression to use in describing 

 cheese made from milk that is normal. 



