434 Investigations into Camembert Cheese, [oct., 



raw even by infants. Dr. Ostertag, in the article above- 

 mentioned, goes on to discuss some of the dangers which, in 

 his opinion, may arise from the unrestricted sale of pasteurised 

 milk. 



The law relating to the manufacture and sale of margarine in 



Denmark has recently been amended by a supplementary Act, 



dated the 23rd June, 1905, providing for 



Danish ^ e "ear-marking" of Danish margarine by 



Margarine Law. , . . * . . ? 



the addition 01 some indicative substance. 



Article 1 provides that margarine and margarine cheese shall 

 contain a substance which is easily distinguished by chemical 

 means, and which does not affect the nature or colour of the 

 margarine or margarine cheese. It is forbidden to manufacture, 

 import, export, convey in transit, or deal in margarine or mar- 

 garine cheese which does not fulfil the conditions of this law. 



Regulations have since been issued by the Ministry of 

 Agriculture prescribing the measures to be taken to carry out 

 the law. It is ordered that margarine and margarine cheese 

 are to contain sesame oil to such an amount that the fat in 

 margarine and margarine cheese will react in the manner 

 described in the second section of the Regulations. This 

 amount corresponds to about 10 per cent, of sesame oil in 

 margarine, and about 5 per cent, in margarine cheese. 



The law comes into force on the 1st January, 1906. 



The primary difference between the hard and soft cheeses is 



due to different methods of manipulation of the curdled milk. 



In the hard cheeses (Cheddar, Edam, &c.) 



. Investigations the milk is curdled rather rapidly and the 

 into Camembert „ , , ' . 



Cheese. curdled mass subsequently cut into small 



pieces to allow much of the whey to 



separate from the curd. After this the curd is placed in shapes 



and subjected to a high pressure that forces out more of the 



whey, leaving a very hard mass of tolerably dry curd. Such 



a curd ripens slowly, and is not ready for market for some 



