New York Agricultural Experiment Station. 271 



Table VII. — Giving Details of Analysis of Individual 

 Cheeses — (Continued) . 



Cheese 42-C. 2^ lbs salt for 1,000 lbs. milk. 



Age of 

 cheese 

 when 

 ana- 

 lyzed. 



Salt in 

 cheese. 



Water 



in 

 cheese. 



Nitro- 

 gen in 

 cheese. 



Nitrogen, expressed as percentage of hitrogen in cheese, 

 in form of — 



Para- 

 casein 

 mono- 

 lactate. 



Total 



water 

 soluble 



nitro- 

 gen 



com- 

 pounds. 



Para- 



nuclein. 



Caseo- 



ses. 



Pep- 

 tones. 



Amides 



by 

 tannic 

 acid. 



Am- 

 monia. 



Per ct. 

 I. II 



1.86 

 398 

 6.49 



7.19 

 9.88 



Cheese 39-B. lyi lbs. salt for 1,000 lbs. milk. 



Cheese 39-C. 2^ lbs. salt for 1,000 lbs. milk. 



