293 



DA Hi Y 1X0. 



PERCENTAGE COMPOSITIOX OF CHEESE. (Komg.) 



Cream cheese 



Full cream cheese 

 Half-skim cheese., 



Skim cheese 



Sour-milk cheese., 

 Whey cheese 



3.10 

 4.97 



4-73 

 4.87 

 4.07 

 4.78 



VARIETIES AND ANALYSES OF CHEESE. 



(MCCONNELL.) 



British, pressed — 



Cheddar, 3 months 



6 " .... 

 " average 



Cheshire, new 



old 



Derby 



Dunlop 



Gloucester (single) 



(double).... 

 British, soft — 



Cream 



Stilton 



French, soft — 



Brie 



Camembert 



Gervais (cream) 



Neufchatel 



French, pressed — 



Gruyere 



Roquefort 



Dutch— 



Edam (round) 



Gouda (flat) 



German — 



Backstein 



Swiss — 



Backstein 



Bellelay(soft) 



Emmenthaler 



Italian — 



Gorgonzola 



Parmesan 



Various — 



American factory 



Foreign skim, average, 



German sour milk 



Whey cheese (cow) — 

 " (goat).... 

 Centrifugal skim-milkcheese 



