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, et cetera, 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) percent 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) percent 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) percent of milk fat.
g. MISCELLANEOUS MILK PRODUCTS.
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 milk.
II. VEGETABLE PRODUCTS.
A. Grain Products.
a. GRAINS AND MEALS.
1. Grain is the fully matured, clean, sound, air-dry seed of wheat, maize, rice, oats, rye, buckwheat, barley, sorghum, millet, or spelt.
2. Meal is the clean, sound product made by grinding grain.
3. Flour is the fine, clean, sound product made by bolting wheat meal and contains not more than thirteen and one-half (13.5) percent of moisture, not less than one and twenty-five hundredths (1.25) percent of nitrogen, not more than one (1) percent of ash, and not more than fifty hundredths (0.50) percent of fiber.
4. Graham flour is unbolted wheat meal.
5. Gluten flour is the clean, sound product made from flour by the removal of starch and contains not less than five and six-tenths (5.6) percent of nitrogen and not more than ten (10) percent of moisture.
6. Maize meal, corn meal, Indian corn meal, is meal made from sound maize grain and contains not more than fourteen (14) percent of moisture, not less than one and twelve-hundredths (1.12) percent of nitrogen, and not more than one and six-tenths (1.6) percent of ash.
7. Rice is the hulled, or hulled and polished grain of Oryza sativa.
8. Oatmeal is meal made from hulled oats and contains not more than twelve (12) percent of moisture, not more than one and five-tenths (1.5) percent of crude fiber, not less than two and twenty-four hundredths (2.24) percent of nitrogen, and not more than two and two-tenths (2.2) percent of ash.
9. Rye flour is the fine, clean, sound product made by bolting rye meal and contains not more than thirteen and one-half (13.5) percent of moisture, not less than one and thirty-six hundredths (1.36) percent of nitrogen, and not more than one and twenty-five hundredths (1.25) percent of ash.
10. Buckwheat flour is bolted buckwheat meal and contains not more than twelve (12) percent of moisture, not less than one and twenty-eight hundredths (1.28) percent of nitrogen, and not more than one and seventy-five hundredths (1.75) percent of ash.
