256 Testing Milk and Its Products. 



e. 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, ap- 

 proved 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. 



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. 



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. 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. 



g. MISCELLANEOUS MILK PEODUCTS. 



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 mUk. 



