Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/226

 containing not less than 3.25 percent of butter fat. According to the definition fixed by the Congress of the United States the term cheese is applied not only to this product but also to one containing a larger percentage of fat than this. The term cheese applies both to cheese made from milk and cheese made partially from milk and partially from cream. The term "full cream cheese" is also often used in the trade but is likely to be misleading and deceptive. The real significance of the term full cream cheese is that it is made of whole milk or milk unskimmed which contains its full complement of cream. The term "cream cheese" is also often used to indicate a cheese made partially of milk and cream. It is evident that the term cream cheese in this sense is misleading, since it can be properly applied only to a cheese made from cream alone. Such cheeses are made but, inasmuch as cream must have not less than 18 percent of fat in order to be called cream according to the United States standard, the cheeses made from such a source are too oily and fatty for ordinary consumption.

Cheese Made from Goat's Milk.—Goat's milk is also frequently used in making cheese. It is extensively employed in France and Switzerland for cheese making and also in other parts of Europe, and to a limited extent in this country. Some of the varieties of cheese which are most highly prized are made from goat's milk, such as Roquefort.

Adulteration and Misbranding of Cheese.—The most common form of adulteration or sophistication of cheese is the misbranding thereof in respect of the country where made or in respect of character. This is a form of deception which has long been established in the trade and one which cannot be condoned or excused. There are certain varieties of cheese whose names should be respected and in fact, in the case of all varieties that have an established character and reputation, their name should not be applied to other articles made in imitation thereof. In this country there is a national law which prohibits the marking of a food or dairy product falsely as to the state or territory where made. For instance, a cheese made in Ohio cannot be marked New York cheese and peaches grown in Delaware cannot be marked California peaches, maple sirup made in Indiana cannot be labeled Vermont maple sirup, etc. The ethical principle underlying this law is one which will meet the approbation of every well meaning man and therefore the extending of this principle to other forms of misbranding is an easy step. If it is a violation of the law to mark a cheese made in Ohio as made in New York it is certainly a violation of the ethical principle underlying that law to name a cheese made in Connecticut Cammerbert. Unhappily, however, there are cheeses made in the United States to which foreign names are given, the universal excuse being that they are cheeses of the same type. In many cases this excuse is not a valid one and in no case is it an accepted one. To name a cheese made from cow's milk the same as that made from ewe's milk