DAIRY LABORATORY GUIDE 135 



2. Renovated butter, process butter is the product made 

 by melting butter and reworking, without the addition or use 

 of chemicals or any substances except milk, cream, or salt, 

 and contains not more than sixteen (16) per cent of water and 

 at least eighty-two and five-tenths (82.5) per cent of milk fat. 



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 sub- 

 stance, 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. Skimmilk cheese is the sound, solid, and ripened 

 product made from skimmilk 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, ewe'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 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, non-rancid nuts, and contains not less than 

 twelve (12) per cent of milk fat. 



