CHEESE IN THE HOUSEHOLD 363 



source of fat, protein or both, according to the variety 

 under examination. It is low in carbohydrates, and 

 aside from salt (sodium chloride) -compares favorably 

 with other substances in mineral constituents. The 

 following discussion with an amplified table is taken from 

 Langworthy and Hunt : 1 



" In order, however, that the question of the use of 

 cheese in the diet may be adequately discussed, knowl- 

 edge of its composition in comparison with other foods 

 is desirable, and there is an abundance of data available 

 on this subject, since the composition of cheese and other 

 foods has often been investigated at the Department of 

 Agriculture, in experiment station laboratories and in 

 many other places where nutrition problems are studied. 

 An extended summary of analyses of cheese of different 

 sorts is included in an earlier publication of this depart- 

 ment. 2 



" Data regarding the composition of cheese and a few 

 other common foods are summarized in the following table. 



" It will be seen from the table (Table XXX) that cheese 

 has nearly twice as much protein, weight for weight, as beef 

 of average composition as purchased and that its fuel value 

 is more than twice as great. It contains over 25 per cent 

 more protein than the same weight of porterhouse steak 

 as purchased, and nearly twice as much fat. 



" As shown by the figures in the following table, cheese 

 contains 3.8 per cent ash. Of this a considerable part 

 may be salt added in cheese-making. Like the milk 

 from which it is made, cheese ash is characterized chiefly 



1 Langworthy, C. F., and C. L. Hunt, Cheese and its eco- 

 nomical uses in the diet, U. S. Dept. Agr. Farmers' Bui. 487, 1912. 



2 See also, Reich, R., Cheese as a food and its judgment from 

 standpoint of the food chemist, Arch. f. Hyg. 80 (1913), no. 1/6, 

 pages 169-195. 



