ProvoloneMontasioLimburgerCheddar

GoudaEmmental (Swiss, Gruyere)ColbyRomanoEdam

The labelling requirements for standardized versus un­standardized varieties will differ according to the followingrules:

- the names of all standardized varieties will be followedimmediately by the word "cheese", e.g., "CheddarCheese". The names of all unstandardized varieties willbe followed by a short formal description of the variety,and then the word "cheese", e.g., "Mycelia, a Semi-soft,Whole-Milk, Blue-veined Cheese".

- unstandardized cheese varieties included in the "Part­Skim" group must be labelled with a statement of percent fat on a dry basis, to the next lowest 5%. Forexample, if the % F.D.B. were 47, the label would read"45% F.D.B.".all standardized cheese varieties, and those unstandard­ized varieties not included in the Part-Skim group maybear a description and % F.D.B. on the label, but thisis optional.

- a standardized cheese variety may have included in itsstandard, alternate names for use with that variety, e.g.,Swiss Cheese (alternate names - Emmental Cheese,Gruyere Cheese).

- Pasta Filata types of cheese will be considered WholeMilk cheeses, even though they contain less than 50%F.D.B., because of unavoidable fat loss during manufac­ture. The raw material used in their manufacture is,nonetheless, whole milk.

Conclusions:It is hoped that this system of cheese classificaiton will

fulfill the requirements for which it was developed. Although nosingle scheme could be expected to be perfect, it is believed thatthe present one has great merit, and will prove to be of consider­able value both to the cheese industry and to the consumer.

Second Wodd Food CongressRecently a joint meeting was held at the AIC luncheon ~

di~cuss the results of the Second World Food Congress held'August 1970 at the Magul. Participants are from left to righMr. Tom Willis, Agricultural Institute of Canada, Miss RuMoyle, Canada Department of Agriculture, Dr. Norman TapeC.I.F.T., Dr. H. L. Trueman, Canadian Hunger FoundatiolljMrs. A. C. McCalla, Canadian Home Economics Association;Dr. Guy Consineau, Canadian Veterinary Medical Association. '

Western Hemisphere Nutrition Congress III, (A.M.A. Coun~

cil on Foods and Nutrition, American Institute of Nutrition), BalHarbour, Florida, August 30 - September 2, 1971. InformationlCouncil on Foods and Nutrition, American Medical Association;535 North Dearborn Street, Chigaco, Illinois 60610.

C.I.F.T. ANNUAL CONFERENCE

WINNIPEG 1971

The 14th Annual Conference of the Canadian Institute of FoodTechnology will be held at the Winnipeg Inn, Winnipeg, Manitoba on June15 to 18, 1971.

The 'Winnipeg Inn is a fine new hotel located at Portage and Main,right in the heart of the city, within easy access to Winnipeg's new CentennialCultural Center, theaters and other entrtainment.

The technical program will include both symposium-type meetings andconcurrent technical sessions, in which current research in various areas offood science and technology will be presented. Included among the subjectsto be discussed is "Food and the Environment."

An attractive social program, including a ladies program, is beingdeveloped.

More details will be given in the next issue. Plan now to attend the14th Annual Conference.

Conference Chairman is Lyle R. Johnson.Program Chairman is Grant McLeod.

A8 Can. lnst. Food Techno!. J. Vo!. 4, No. I, 1971