CHEESE COMPOSITION AND QUALITY 



245 



between the composition of cheese and its commei- 

 cial value. In each of these monthly scorings, it is 

 significant that the cheese scoring highest contained 

 the largest amount of fat relative to proteins, while 

 the cheese scoring lowest in every case contained the 

 lowest amount of fat relative to proteins, as shov/n 

 by the following data : 



Cheese scoring highest 



Cheese scoring lowest 



Per cent 

 of fat 



Per cent 



of 

 proteins 



Ratio of 



fat to 

 proteins 



Per cent 

 of fat 



Per cent 



of 

 proteins 



Ratio of 



fat to 

 proteins 



April 

 May.. 

 June. 

 July. 



Fat; 

 1: 

 1: 

 1; 

 1; 



prot'ns 

 0.91 

 0.83 

 0.86 

 0.86 



The most striking difference is shown by the 

 April results, the least by those of July. In study- 

 ing all the available data, the only apparent cause 

 that accounts for these differences is the difference 

 in composition. In the case of some of the cheeses 

 that were scored second and third below the high- 

 est, as compared with others that were scored second 

 and third from the lowest, the general relation of 

 quality and composition was shown but not equally 

 in every case. While these results do not in them- 

 selves absolutely prove the relation between composi- 

 tion and commercial quality, their special value is that 

 they confirm, in a different way, the results of other 

 work. 



It cannot fail to be of value in the discussion of 

 this subject to present the views of some of those 



