1366 



INDUSTRIES DEPENDING ON ANIMAL PRODUCTS 



Table I. — Composition of ordinary Cheese and of " Kaschkawal " . 



Constituents 



Watei 



Proteins 



Decomposition Products of 

 proteins 



Fattj' substance 



Total ash 



Sodium chloride 



Lactose, lactic acid, etc., b}^ 

 difference 



Ordinary cheese Kaschkawal » fresh, j « Kaschkawal » old, 



so samples 10 samples , 17 samples 



42.37 to 64.06% 3S.90 to 44.90% 



14.08 » 27.51 



2.20 » 5.88 



9.75 » 25.10 



3.45 » 4.94 



1. 10 » 3.12 



ji 0.27 )' 6.05 



21.84 *' 27.40 



2.12 » 3.62 



22.88 )> 28.12 



2.90 » 4.38 



0.20 » 1.68 



24.91 to 33-92% 

 19.06 » 27.46 



8.08 » 1 1. 14 

 27.05 » 34.03 



4-99 '' 7-75 

 2.02 » 4.20 



Table II. — Modifications of the proteins in " Kaschka'ual " in course 



of ripening. 



its consistency is very firm ; there are few holes or " eyes " in the body of 

 the cheese (their diameter being 0.5 to i cm.). 



The chemical composition of " Kaschkawal" was studied b\' the writ- 

 er in the Laboratory of applied chemistry of the University of Sofia. Ta- 

 ble I sums up the results of 27 analyses and shows that the composition of 

 " Kaschkawal " generally resembles that of Dutch cheese. 



The chemical composition of " Kaschkawal " was more thorottghly stu- 

 died by determining the unconverted proteins and those which had become 

 soluble in water, in reference to the different periods of ripening. These 

 analyses (re])roduced in Table II) were made in the uplands, where " Kasch 



