Legal Standards for Dairy Products 367 
sixteen (16) per cent of water and at least eighty-two and five-tenths 
(82.5) per cent of milk fat. 
é@. 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 substance, 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. Skim milk cheese is the sound, solid, and ripened product, made 
from skim milk by coagulating the casein thereof with rennet or lactic 
acid, with or without the addition of ripening ferments and seasoning. 
83. Goat's milk cheese, ewe’s milk cheese, et cetera, 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. 
f. 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. Frutt 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. , 
8. Nut ice cream is a frozen product made from cream, sugar and 
sound, nonrancid nuts, and contains not less than twelve (12) per cent 
of milk fat. 
g. MISCELLANEOUS MILK PRODUCTS 
1. Whey is the product remaining after the removal of fat and casein 
from milk in the process of cheese-making. 
2. Kumiss is the product made by the alcoholic fermentation of 
mare’s or cow’s milk. 
STATE STANDARDS FOR MILK AND CREAM 
The following states and territories, viz., Alabama, Arizona, Ark- 
ansas, Delaware, Maryland, Mississippi, New Mexico, South Caro- 
