256 Milk and Its Products. 



time, the cheaper imitation butter has crowded out of 

 the market the poorer grades of genuine butter, and 

 so improved the general average quality of genuine 

 butter. 



More recently the manufacture of so-called filled 

 cheese has been regulated in the same way, by the 

 passage by the National Congress, in 1896, of a 

 law similar to the oleomargarine act, placing a rev- 

 enue tax upon all filled cheese manufactured, and a 

 license tax upon the manufacturers and dealers. 

 This filled cheese is made from skimmed milk, to 

 which has been added a certain amount of neutral 

 animal fat. 



Within the past twenty years the practice of mak- 

 ing cheese from skimmed or partially skimmed milk 

 has spread widely throughout the United States. The 

 result has been that the reputation of American cheese 

 has greatly faHeii in the market, both abroad and at 

 home. A remedy has been sought by the passage in 

 several states, notably New York and Wisconsin, of 

 laws authorizing the use, on cheese made from whole 

 milk, of "State Brands" guaranteeing the quality of 

 cheese so branded. While cheese -makers were at 

 first not inclined to take advantage of these laws, 

 the "State Brands" are now extensively used with 

 very gratifying results as to the reputation of cheese 

 so branded in the general markets. 



