ADULTERATION OK DAIRY PRODUCTS. 23 



ened this species of fraud, although, as will be seen on consulting 

 the table on page 25, violations of these laws still occur with consid- 

 erable frequency. 



It is now the custom to treat much of the rancid butter on the mar- 

 ket in such a way as to remove the rancidity in the preparation of 

 what is known as "process" or " renovated butter." In the early days 

 of the manufacture of this article it was ordinarily sold as fresh butter. 

 At the present time, however, this product is required to be marked 

 on the wrapper with the words " Renovated Butter," and violations 

 of the law requiring this are relatively infrequent. This law is 

 enforced by the Bureau of Animal Industry of the Department of 

 Agriculture in collaboration with the Treasury Department." The 

 chemical analyses necessary in the enforcement of the law are made 

 in the Bureau of Chemistry. 



Butter is sometimes preserved with boric acid, and glucose has 

 sometimes been found as an adulterant. The coloring of butter is 

 usual, and is permitted by the laws of all the States. The principles 

 governing the legislation regarding coloring matter of foods in gen- 

 eral have not been ordinarily applied to the coloring of butter. The 

 present tendenc} 7 , however, seems to be to prepare butter with a 

 lighter tint, .and a more natural-looking article can now be found in 

 the market than formerly. 



CHEESE. 



One of the most frequent methods of adulterating cheese is to pre- 

 pare it from milk which has been skimmed and to which some other 

 form of fat has been added for the purpose of replacing the fat of 

 the cream removed. Both lard and cotton-seed oil have been used 

 for this purpose. Cheese which has such an addition of foreign fat 

 is known as "tilled cheese." Such a product well illustrates a form 

 of adulteration which, although it may not be at all unwholesome, is 

 fraudulent, and if sold as full cream cheese constitutes a form of 

 misbranding. Such a sale is unfair to the buyer, aside from the ques- 

 tion of price. If the cheese is desired for melting, as in making a 

 Welsh rarebit, or for other use in cooking, the foreign fat or oil of 

 the filled cheese will separate much more readily than from a genuine 

 cheese, leaving a gummy mass, instead of melting smoothly as a full 

 cream cheese will do. 



CREAM. 



Cream is frequently preserved artificially. This is illegal in most 

 of the States, but some which prohibit artificial preservatives in milk 

 permit them in cream. How this position is justified does not appear. 

 During recent years preparations known as "thickeners" have been 

 sold to permit dealers to sophisticate their wares. These thickeners 



U. S. Dept. of Agr., Bureau of Chemistry, Bui. 69 Revised, Part I, p. 28. 

 23468 No. 10006 4 



