2^8 Report of the Chemical Department of the 



Table VI. — (^Continued.) 



Lot of 

 cheese. 



Temp. 



of 

 curing 

 room. 



Date 



of 

 analysis. 



Water 



in 

 cheese. 



Nitrogen, expressed as percentage of nitrogen 

 in cheese, in form of — 



Paraca- 



sein- 



mono- 



lactate. 



5813 

 57-05 

 50.23 

 46.36 



43 43 

 37-36 

 36.69 



39-24 

 50.00 



44.98 

 35-83 

 3469 

 3«-46 

 28.51 



35 59 

 3341 

 30.44 

 33.78 

 26.78 

 42.85 

 48.19 

 43.78 

 42.96 



35.04 

 47.73 

 26.73 



3898 



45,42 

 37-18 

 35.49 

 3248 



33 II 



40 62 



37-09 

 35.71 

 33.33 

 3095 

 39-15 

 4905 

 41.30 

 27.96 

 5025 

 37.98 

 3580 

 48.17 

 33- 18 

 34.65 



