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öSMT. /0/5-n 'Ra-vfiu IS-w^-,^ 19'fc

FEDERAL AND STATE STANDARDS FOR

THE COMPOSITION OF MILK

PRODUCTS

h

Compiled by the

Bureau of Dairy Industry

Agricultural Research Administration

Ü. S. Department of Agriculture

Washington, D. C.

X.

Requests for information on legal standards for the composition of milk

and manufactured dairy products are received frequently in the Bureau

'-'i

-N-..

*^^f"-*«^

Industry,

simply

publication was prepared to answer such

mquu'ies possible. The information was obtained from

statements furnished by Federal, State, and Territorial officials who are

in charge of enforcing the laws and regulations pertaining to milk and

milk products.

The State and Territorial standards apply to products produced and

marketed within the State or Territory, whereas the Federal standards

apply to products entering into interstate commerce.

The standards given are those in force on January 1, 1953, but it should

be remembered that they may be changed from time to time by legislative

action. The Bureau of Dairy Industry is in no way responsible for the

establishment or enforcement of dairy legislation. Further information

about standards and definitions of dairy products and about laws and

regulations pertaining to adulteration of dairy products, sanitary measures

required in dairy plants, and sanitary standards for dairy products should

be obtained from the proper officials of the State or Territorial governments.

Standards for the common milk products, arranged alphabetically by

States, are eriven in tables 6. inclusive: each table has footnotes

for the less common items. Standards for natural cheeses, other than

Cheddar and Swiss, are given under the name of the cheese on pages 7

and 8.

AGRICULTURE HANDBOOK NO, 51 Washington, D. C. Issued January 1953

^WifcHT OF 4fí^^

L!Bf?APY

V

Ä'
Milk Cream Evaporated milk Sweetened condensed milk

Milk

fat

Nonfat

milk

solids

Total

milk

solids

Milk

fat

Milk

fat

Total

milk

solids

Milk

fat

Total

milk

solids

TTpfipral

Minimum

percent

Minimum

percent

Minimum

percent

Minimum

percent

118

18

18

18

18

2 20

18

m

18

20

18

18

4 18

18

4 18

4 5 18

16

4 5 18

18

18

18

18

7 16

4 18

4 5 20

18

4 18

20

18

4 6 22

18

16

18

8 18

18

20

*18

4 6 18

18

18

18

»18

18

18

4 18

4 18

4 18

10 18

18

11 18

4 18

4 18

4 18

Minimum

percent

7.9

7.8

7.9

7. 9

7.9

7.9

7.7

7.9

7.8

Minimum

percent

25.9

25. 5

25.9

25.9

25.5

25. 9

Minimum

percent

8.5

8

8.5

8.5

8

8. 5

7.7

8.5

8

Minimum

percent

28

Alabama 3.25

3.25

3.25

3.25

3.5

3.2

3.25

3. 5

3.5

3.25

3.25

3

3.2

3

3.25

3

3.25

3. 25

3.5

3.25

3.5

3.35

3

3. 25

3

3.25

3.25

3

3. 25

3.35

3

3.25

3

3.25

3.25

3

3.25

3.2

3.25

3

3. 25

3.8

3.25

3.5

3.25

3.2

3.25

3.25

3.25

3.5

3

3.25

8.5

8

8

8

8. 15

11. 75

11. 25

11.25

11. 25

28

A1 aska 28

Arizona -

28

Arkansas 28

r^fllifornia —-

28

28

Clnnnpoticut _ 8.5

8.5

11.75 25.9

25.5

28

"rïics-i-rif>+ nf Oolnmbia 11. 5

TTlorida 8.5

8.5

8.5

8

8.5

8

8.5

7.8

7.8

25.5

25.5

8

8

28

frforsria _ 11. 75 28

Iriahn 11

11.5

7.8

7.9

7.9

7.8

7.8

7.8

7.9

7.9

25.5

25.9

25.9

25.5

25.5

25.5

25.5

26.5

25.9

Illinois __- -

8.5

8.5

8

8

8

8

(«)

8.5

28

28

lows» -

11.5 28

TTo-t-iocia _^« 28

TCpnt.n fikv 8

8.5

8.5

28

Tjonisiana _- -

12

11.75

12

12

28

IVTaine 26.5

IVTiirvlanil - -

28

8.5

ivri-nripcintia - 7.9

7.8

7.9

7.8

25.9

25.5

25.9

25.5

8.5

8

8

8

28

MíSSíSSíDDí -- -- - 8.5

8

8

11. 75 28

IVTissonri 28

IVTontana ^ 11.25 28

Nevada _ - - 8.5 11.75

11.85

11.5

11.75

11.5

11.75

11.5

12

11. 25

11. 7

12

12

12

11.25

7.9

7.9

7.8

7.8

7.8

7.9

7.9

7.9

7.9

7.8

7.8

7.9

7.8

25.9

25.9

25.5

25.5

25.5

25. 7

25.9

25.9

25.9

25. 5

25.5

25.9

25.5

8.5

8.5

8

8

8

8.5

8.5

8.5

8.5

28

l^pxe TTflmnshire 28

IVPW .Tprsev _ -

28

TSTP'W Mexico - 8.5 28

IMPW Vork 28

North Carolina 8.5 28

North Dakota 28

Ohio - -

28

Okl ahoma , 8

8.5

28

Ppnnsvlvania _ 8

8.5

8

8

8

8

8

7.8

8

8

7.8

7.8

8

7.9

28

Pnprto Rico - - - 9 28

TihoHp Island 28

8

8.5

8.5

8

8.3

8.5

8. 5

8

8

8.25

8.25

28

Smith T)akota 7,8

7.8

7.8

7.8

7.8

7.8

7.8

7.8

7.9

7.9

25.5

25.5

25. 5

25.5

25. 5

25.5

25. 5

25.5

25. 9

25.9

28

Tennessee -_ -- '--

12 28

Tpvn<s - 28

Utah - -

11. 5

11.75

11.75

25

Vermont - -

28

Virginia -

28

VlTiishinffton 25.5

West Virginia -- 11.5 28

Wisf^onsin - - 28

W^vominor 11.5 25.9

1 Light, coffee, or table cream, not less than 18 percent

of milk fat, but less than 30 percent of milk fat; light

whipping cream, not less than 30 percent of milk fat, but

less than 36 percent of milk fat; heavy whipping cream,

not less than 36 percent of milk fat.

2 Pantry cream, not less than 30 percent of milk fat;

whipping cream, not less than 35 percent of milk fat.

3 Extra light cream, not less than 12 percent of milk

fat, but less than 16 percent of milk fat; light cream, not

less than 16 percent of milk fat, but less than 26 percent

of milk fat; medium cream, not less than 26 percent of

milk fat, but less than 36 percent of milk fat; heavy cream,

not less than 36 percent of milk fat.

4 Whipping cream, not less than 30 percent of milk fat.

s Heavy cream, not less than 36 percent of milk fat.

6 Milk fat, not less than 29.5 percent of solids.

7 Medium cream, not less than 25 percent of milk fat;

heavy cream, not less than 34 percent of milk fat; extra

heavy cream, not less than 38 percent of milk fat.

8 Medium cream, not less than 25 percent of milk fat;

heavy cream, not less than 36 percent of milk fat.

Ö Heavy cream, not less than 38 percent of milk fat.

10 Medium cream, not less than 25 percent of milk fat;

heavy cream, not less than 35 percent of milk fat.

11 Whipping cream, not less than 32 percent of milk fat,
Butter Skim

milk

Condensed

skim milk Dried milk Nonfat dry milk solids

Milk fat

Total

milk

solids

Total

milk

solids

Milk fat Water Milk fat Water

federal

Minimum

percent

80

180

80

80

80

80

180

80

Minimum

percent

Minimum

percent

Minimum

percent

Maximum

percent

Maximum

percent

1.5

Maximum

percent

5

Alaliama 8.5

8

20 26 5 5

AIARICí).

Arizona

Arkansas 8

8.5

20

Oalifornia 2 18 26 5 1. 5 5

r^oloT*fl.rlo

i^nnnpptimit

T)pla"waTe

T)i<^+.ri(*,f. of Oolnmbia 80

1 80

80

80

80

80

80

80

80

80

80

9

TTlorida 2 20 26 5 5

frPorefia 9.25

TToTxroii

Idaho 9.3

9.25

8.5

(3)

Illinois _ _- 2 20 27 5 1.5 5

Tnwfl 26 5 5

Transas * 20

TCpntn fïkv

8 (') 26

26

5

5

5

TVTaine

IVrPITviand 80

80

80

80

80

80

80

80

80

180

180

180

80

80

80

80

180

80

80

80

80

TVT n 55«! fl PTI n^ptts 9.3

TVTinnPSota 2 20

18

26 5 1. 5 5

8.5

IVfiaqonTl

8

9.25

5

T\if*"wr TTflnrnsViirp 8.5 5

TSTPW TVrPTCiP.n 26.5 5 5

8.5

TsToTtV» (Carolina

Nnrth Dakota 8.5 24 26

26

5

Ohio 5 5

OlrlfiViomfl

T^pnnsvl vfinia 4 20

Pnprto T?Jco 26 5 1.5 5

T?]IOHP Tcîlflnd

Srvn+Ti dAfolîtiîi 8

Smith Dflkota 80 9.25

80

80

80

180

80

80

80

80

80

Tpnnpsspp 2 20

24

26

26

26

5

5

5

5

TpVfl<5

Utah 8.5

8.5

8.5

8.8

9

8.5

8.25

1.5 5

VpTmont

W^fishinffton 4 18

4 20

18

26

26

26

26

5

5

5

5

5

\^pa+, ViTcinifl 5

"Wisconsin _

1.5

1.5

5

Wvomine 5

1 Not more than 16 percent of water.

2 Sweetened condensed skim milk, not less than 24 percent of total milk solids.

^ Less than 11.5 percent of milk solids, or less than 3

percent of milk fat.

* Sweetened condensed skim milk, not less than 28 percent of total milk solids.
Piain ice cream Fruit, nut, or chocolate ice cream

Milk fat

Total

milk

solids

Weight

per

gallon

Food

solids

per

gallon

Milk fat

Total

milk

solids

Weight

per

gallon

Food

solids

per

gallon

Federal

Minimum

percent

Minimum

percent

Minimum

pounds

Minimum

pounds

Minimum

percent

Minimum

percent

Minimum

pounds

Minimum

pounds

Alabama 10

10

10

10

10

12

10

12

8

10

10

12

12

12

10

12

10

10

10

11

12

10

12

12

10

8

10

12

14

14

10

12

10

10

12

10

10

12

10

18

18

1.6

1.6

1.6

1.6

1.6

8

8

8

8

8

10

8

2 10

8

8

8

10

10

10

8

10

10

6 10

8

29

8

8

10

10

8

8

9

10

12

12

28

10

8

8

10

8

10

10

8

18

14

1. 6

Alaska - -_ 1.6

Arizona 4. 5 4.5 1.6

Arkansas« _ 18 14 1. 6

California 1. 6

Colorado _

Connecticut (0 4.5 1.6 (^) 4.5 1. 6

Delaware

District of Columbia

Florida __ 18 1.6 14 1. 6

Georgia 4.5

4.5

4.25

4.25

4.5

4.5

4.5

4.25

4.25

4.5

Hawaii 18

18

_____

20

20

18

20

{')

20

18.5

(0

20

(«)

1.6

1.6

15

14

1.6

Idaho 1.6

Illinois _

Indiana 1.6

1.6

14

16

20

«18

16

(«)

15

16.5

Q)

16

1.6

Iowa - -

Kansas 0)

Kentuckv

Louisiana 4.5

4.5

4.5

4.5

4,5

4.5

4.5

1.6

1.6

1.6

1.6

1.6

1.6

1.6

4.5

4.5

4.5

4.5

4.5

4.5

4.5

1.4

Maine - 1. 6

Maryland 1. 6

Massachusetts__ _ 1. 6

Michigan _ 1. 6

Minnesota 1. 6

Mississippi- _ _- 1. 6

Missouri

Montana __ _ _ Ó)

Nebraska __ _ - ____ 20 4. 5 18

4.5

4.5

4.5

4.5

4.5

Nevada - ___

New Hampshire

New Jersey __ __

New Mexico 20

New York 18 1. 6

1.6

14

_____

21

18

1. 6

North Carolina 4.5

4.5

4.25

4.5

4.5

4. 75

4.5

4.5

4.25

4.5

4. 5

4.75

1. 6

North Dakota

Ohio 18

21

20

Oklahoma

Oregon- 1.6

1.8

1.6

Pennsylvania 1. 8

Puerto Rico -- _

Rhode Island 8

10

12

10

8

12

14

10

10

8

13

10

8

10

10

8

6

9

2 12

8

10

«8

11

10

South Carolina 18

Q)

18

4.25

4.5

1.6

1.6

1.6

18

C)

14

4. 25

4.5

1. 6

South Dakota 1. 6

Tennessee 1.6

TexasUtah « 1,6

1. 6

(10) 1. 6

Vermont 4.5

4.5

4.5

4.5

1. 6

Virginia

20

18

21

20

5 18

Washington

West Virginia» _ _

Wisconsin 3 4.5

Wvomins: __ 4.25 1.6 (") 4.25 1. 6

^ Not less than 36 percent of total solids.

2 Chocolate ice cream must meet the standards of plain

ice cream.

3 Not more than 100 percent overrun.

^ Not less than 33 percent of food solids.

0 Before addition of fruit, nuts, or chocolate.

6 Not less than 36 percent of food solids.

"^ Not less than 0.9 pound of milk solids per gallon.

^ Not less than 35 percent of total solids.

^ Not less than 28 percent of total solids.

10 Not less than 26 percent of total solids.

11 Not less than 37 percent of total solids.
Frozen custard

Milk

fat

Total

milk

solids

Weight

per

gallon

Egg yolks

per 90

pounds

Milk sherbet

Total

milk

solids

Acid Stabilizer

Weight

per

gallon

Federal

Alabama

Alaska

Arizona

Arkansas

California

Colorado

Connecticut

Delaware

District of ColumbiaFlorida

Georgia

Hawaii

Idaho

Illinois

Indiana

Iowa

Kansas

Kentucky

Louisiana

Maine

Maryland

Massachusetts

Michigan

Minnesota

Mississippi

Missouri

Montana

Nebraska

Nevada

New Hampshire

New Jersey

New Mexico

New York

North Carolina

North Dakota

Ohio

Oklahoma

Oregon

Pennsylvania

Puerto Rico

Rhode Island

South Carolina

South Dakota

Tennessee _.

Texas

Utah

Vermont

Virginia

Washington

West Virginia

Wisconsin

Wyoming

Minimum

percent

Minimum

percent

Minimum

pounds

Minimum

dozen

Minimum

percent

Minimum

percent

Minimum

percent

Minimum

pounds

10

8

10

10

10

US

4.5

{')

14 2.5

5

4 0.35

0.5

.6

78

12

8

10

(«) 4. 5

18

118

5

5

5

(5 10)

3.5

4

35

35

,35

12

10

18

118

« 5 11 2

4

,35

,35

10

.6

.5

.5 6

"5.5"

1210

8

6

" 12

10

12

12

8

12 18

18

(1 14)

120

18.5

(18)

120

116

4.5

4.5

4.5

4.5

4.5

4.5

(19)

(20)

5

13 10

(16 16)

113

4

{')

21 4

22 4

35

35

35

,35

.4

.35

6

5.5

10

12 20

14

10

4.5

(24)

(23)

(21 23)

4 35

35

10

8

1 18

1 16

10 18 4.25

5

"5'

5

4

54

4

35

35

,35

35

10 4.75 « 113

,35

,35

8

10

12

8

1 18

(118)

1 14

4.25

4.5

5

5

3

2. 5

3. 25

25 4

(21)

4

35

35

35

4. 75

4.25

4.5

4

(«) «

13

10 {''') 4.25

(26)

(20)

(27 28)

(5 28)

.35

.35 .5

1 Food solids, not less than 1.6 pounds per gallon.

2 Not more than 2.5 percent of milk fat.

8 Not less than 33 percent of total solids.

* Not less than 2.5 dozen egg yolks, or equivalent, per

46 pounds.

5 Not more than 3 percent of milk fat.

8 Not more than 4 percent of milk fat.

' Not more than 10 percent of milk fat.

8 Not less than 34 percent of total solids.

9 Not less than 1.4 percent of egg yolk solids.

i<» Not less than 24 percent of total solids.

11 Not more than 5 percent of milk solids.

12 Before addition of eggs.

" Not less than 2.5 percent of milk fat.

" Not less than 33 percent of food solids.

1* Not less than 24 percent of food solids.

16 Not less than 1 percent of milk fat.

17 When fruit, nuts, or chocolate is added, not less than

8 percent of milk fat, not less than 15 percent of milk

solids, and not less than 1 {Percent of egg solids.

18 Not less than 0.9 pound of milk solids per gallon.

18 Not less than 1.1 percent of egg yolk solids.

20 Not less than 5 egg yolks, or eq^uivalent, per gallon.

21 Not less than 2 percent of milk fat.

22 Not more than 6 percent of milk fat.

23 Not more than 8 percent of milk solids.

24 Not less than 2 percent of egg solids.

25 Not more than 6 percent of milk solids.

26 Not less than 1^ ounces of egg y-olk solids per gallon.

27 Not more than 3.5 percent of milk fat.

28 Not more than 10 percent of milk solids.

20 Not less than 37 percent of total solids.
Ice milk Cheddar cheese Swiss

cheese

Milk fat Total milk

solids Stabilizer Weight

per gallon

Milk fat

in solids Water Milk fat

in solids

P/iHArfll

Minimum

percent

Minimum

percent

Maximum

percent

Minimum

percent

Minimum

percent

50

Maximum

percent

39

39

Minimum

percent

M3

2 2.5

3

4

53

4

14

45

0.5

50

50

50

50

50

3 14 .5

.6

39

39 143

^

OonnpRtioilt ß 3.25 0 .5 39 45

T)i«friVf, c\f On]umhJfi —

TTl/^riHii 53 3 14 . 5 50

50 39 vreorgiii '.

83

4

3 14

3 14

4.5

.5

1050

50

50

50

50

50

50

50

50

50

50

50

50

50

50

50

Tllinnis 1039

39

10 11 45

TCprifiii fíkv 39

39

45

Louisiana _ _ 3.5

3.25

10

(3 12)

.5 6

4.5

45

Illegal

. 5

39

3.35

(13)

14 2

83

14 45

40

39

39

39

39

38

43

Minnesota ,- -,- 3 14

(3 15)

.5

.5

5

4.5

45

TVÍis^issinDÍ

Missouri __ 45

Montana

l^fV^rflslra 16 3

4

12 .5 43

45

Nf*w HarûDsliire -_ 39 (0

T^pw .Tersev

l^pw MPYICO 50

50

50

50

50

50

50

îSTPW York 39

39

39

39

39

North Carolina __ _

64 (3 6) .5 4. 5 45

North Dakota _ _ _ _ 45

Ohio

Olrliihnmfi

OrefiTon 173.2 14 4.5

T^pTTT» Rvl vfl."n1 a Illegal

Puprto Tí iCO 50

50

39

Rhoíie Island 3.25 .5 39

South Oarolina

Houth Dakota 50

50

50

50

50

50

50

50

50

50

39

39

39

39

39

45

Tpnupsspft 53 3 14 .5

Texas - -- 45

Utah 4

(3 18) .5 45

Vermont

Virdnia --

W^ashinffton 3.25 .6 39 45

Wpst Virsrinia

Wisconsin 1039

39

1945

Wyoming 20 3. 25 (12) .5 4.25 43

^ Not more than 41 percent of water.

2 Not more than 4 percent of milk fat.

* Not less than 1.3 pounds of food solids per gallon.

4 Not less than 30.5 percent of milk fat.

ß Not more than 10 percent of milk fat.

8 Not more than 6 percent of milk fat.

' Not less than 30 percent of total solids.

8 Not more than 5 percent of milk fat.

0 Not less than 30 percent of milk fat,

10 With tolerance of 1 percent.

11 Not more than 39 percent of water.

12 Not less than 30 percent of food solids,

13 Not more than 2.5 percent of milk fat.

1^ Not more than 12 percent of milk fat.

1^ Not less than 25 percent of total solids.

1« Not more than 8 percent of milk fat.

17 Not more than 11.9 percent of milk fat.

1^ Not less than 15 percent of total solids.

1® With tolerance of 2 percent.

20 Not more than 4.5 percent of milk fat.
CHEESE STANDARDS

Asiago Fresh Cheese-^-Federal: Milk fat, not

less than 50 percent of solids; water, not more than

45 percent.

Asiago Medium Cheese—Federal: Milk fat,

not less than 45 percent of solids; water, not more

than 35 percent.

Asiago Old Cheese—Federal: Milk fat, not

less than 42 percent of solids; water, not more than

32 percent.

Blue Cheese—Federal: Milk fat, not less than

50 percent of solids; water, not more than 46

percent.

Brick Cheese—Federal: Milk fat, not less than

50 percent ofsolids; water not more than44 percent.

Illinois, Iowa, North Dakota, Tennessee, Texas,

Utah, and Washington: Milk fat, not less than 50

percent of solids.

Caciocavallo Siciliano Cheese—Federal: Milk

fat, not less than 42 percent of solids; water, not

more than 40 percent.

Camembert Cheese—Federal: See Soft Ripened

Cheese.

Utah: Milk fat, not less than 45 percent of

solids.

Cheddar Cheese—See table, page 6. For

Cheddar types, see under specific name or under

Skim-Milk Cheeses, page 7.

Colby Cheese—Federal: Milk fat, not less than

50 percent of solids; water, not more than 40

percent. Same for Indiana, Minnesota, North

Dakota, Oklahoma, and Utah.

Cooked (or Cook) Cheese—Federal: Water, not

more than 80 percent.

Cottage Cheese—Federal: Water, not more

than 80 percent. Same for California, Indiana,

Michigan, Minnesota, New Hampshire, Oklahoma,

and Wisconsin.

Cream Cheese—Federal: Milk fat, not less

than 33 percent; water, not more than 55 percent.

Same for California, Indiana, Minnesota, New

Hampshire, and Oklahoma.

Alabama, Iowa, Mississippi, North Dakota,

Tennessee, Texas, Utah, and Washington: Milk

fat, not less than 65 percent of solids.

Massachusetts: Milk fat, not less than 70 percent of solids; water, not more than 56 percent.

Creamed Cottage Cheese—Federal: Milk fat,

not less than 4 percent; water, not more than 80

percent. Same for California, Indiana, Michigan,

Minnesota, Nevada, New Hampshire, Oklahoma,

and Wisconsin.

Arizona, Ohio, Washington, and Wyoming:

Milk fat, not less than 4 percent.

Edam Cheese—Federal: Milk fat, not less than

40 percent of solids; water, not more than 45

percent.

Gammelost Cheese—^Federal: Water, not more

than 52 percent.

Gorgonzola Cheese—Federal: Milk fat, not

less than 50 percent of solids; water, not more

than 42 percent.

Gouda Cheese—Federal: Milk fat, not less

than 46 percent of solids; water, not more than

45 percent.

Iowa, North Dakota, Utah, and Washington:

Milk fat, not less than 45 percent of solids.

Granular Cheese—^Federal: Milk fat, not less

than 50 percent of solids; water, not more than 39

percent.

California: Milk fat, not less than 50 percent

of solids; water, not more than 42 percent.

Gruyere Cheese—Federal: Milk fat, not less

than 45 percent of solids; water, not more than

39 percent.

Hard Cheese—Federal: Milk fat, not less than

50 percent of solids; water, not more than 39

percent.

Hard Grating Cheese—Federal: Milk fat, not

less than 32 percent of solids; water, not more

than 34 percent.

High-Moisture Jack Cheese—Federal: Milk fat,

not less than 50 percent of solids; water, more

than 44 percent but not more than 50 percent.

Same for California.

Limburger Cheese—Federal: Milk fat, not less

than 50 percent of solids; water, not more than

50 percent.

Alabama, North Dakota, Texas, Utah, and

Washington: Milk fat, not less than 50 percent of

solids.

Monterey Cheese—Federal: Milk fat, not less

than 50 percent of solids; water, not more than

44 percent. Same for California and Utah.

Munster Cheese—Federal: Milk fat, not less

than 50 percent of solids; water, not more than

46 percent.

Neufchatel Cheese—Federal: Milk fat, not less

than 20 percent but not more than 33 percent;

water, not more than 65 percent. Same for Indiana, Minnesota, and Oklahoma.

Mississippi, North Dakota, Texas, Utah, and

Washington: Milk fat, not less than 50 percent

of solids.

Parmesan Cheese—Federal: Milk fat, not less

than 32 percent of solids; water, not more than

32 percent.

Provolone Cheese—Federal: Milk fat, not less

than 45 percent of solids; water, not more than

45 percent.

Romano Cheese—Federal: Milk fat, not less

than 38 percent of solids; water, not more than

34 percent.

Roquefort Cheese—Federal: Milk fat, not less

than 50 percent of solids; water, not more than

45 percent.

Runesten Cheese—Wyoming: Milk fat, not less

than 40 percent of solids; water, not more than

41 percent.

Sap Sago Cheese—Federal: Water, not more

than 38 percent.

Semisoft Cheese—Federal: Milk fat, not less

than 50 percent of solids; water, more than 39

percent but not more than 50 percent.
Skim-milk Cheeses

COTTAGE CHEESE—See p. 7.

HALF-SKIM CHEDDAR CHEESE—Oregon and

Washington: Milk fat, not less than 25 percent

of solids nor more than 50 percent of solids.

MEDIUM SKIM-MILK CHEESE—New York: Milk

fat, not less than 13 percent.

PART-SKIM CHEDDAR CHEESE—California: Milk

fat, not less than 30 percent of solids nor more

than 50 percent of solids.

No. 1 PART-SKIM CHEESE—^Arizona: Milk fat,

not less than 30 percent but less than 50 percent.

No. 2 PART-SKIM CHEESE—^Arizona: Milk fat,

not less than 16.5 percent but less than 30 percent.

PART-SKIM SPICED CHEESE—Federal: Milk fat,

not less than 20 percent of solids, but less than

50 percent of solids.

QUARTER-SKIM CHEDDAR CHEESE—Oregon and

Washington: Milk fat, not less than 12 percent

of solids but less than 25 percent of solids.

SEMISOFT PART-SKIM CHEESE—Federal: Milk

fat, not less than 45 percent of solids, but less

than 50 percent of solids; water, not more than

50 percent.

SKIM-MILK CHEESE—^Arizona: Milk fat, less

than 16.5 percent.

SPECIAL SKIM-MILK CHEESE—New York: Milk

fat, not less than 18 percent.

Soft Ripened Cheese—Federal: Milk fat, not

less than 50 percent of solids.

Spiced Cheese—Federal: Milk fat, not less than

50 percent of solids.

Swiss Cheese—See table, p. 6.

Washed-curd Cheese—Federal: Milk fat, not

less than 50 percent of solids; water, not more

than 42 percent. Same for Indiana, Minnesota,

North Dakota, Ohio, Oklahoma, and Wyoming.