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84
been called upon to analyse, and I have myself analysed cheese containing
50 per cent. of water. Dutch cheese, as understood by the
trade, is made from partially skimmed milk, and I have found the
fat in such cheese in past years to approximate to 20 per cent.; but
during the past two years I have found samples of this cheese to
contain as little as 10 per cent. or even less, of fat. Cheese is a
much-used and highly nutritious article of diet, of which the poorer
classes consume considerable quantities, and it seems desirable in the
public interest that, when sold as cheese, it should be made to conform
to a fair standard composition, more especially in respect to the fat
it contains. Such low grade cheeses enter into unfair competition
with the genuine article, and whereas it would be unnecessary to
prevent the sale of cheeselike material made from separated milk and
containing but little fat, its sale under the name of "cheese" should
be disallowed.