330 



DAIRYIXG. 



VARIETIES AND ANALYSES OF CHEESE. 



(McCONNELL.) 



British, pressed — 



Cheddar, 3 months 



6 " 



" average 



Cheshire, new.. 



old 



Derby . 



Dunlop 



Gloucester (single) 



•' (double) 



British, sf)ft — 



Cream 



Stilton 



French, soft — 



Brie 



Camembert 



Gervais (cream) 



Neufchatel. . . 



French, pressed — 



Gruyere 



Roquefort 



Dutch— 



Edam (round) 



Gouda (fiat) 



German — 



Backstein . 



Swiss — 



Backstein 



Bellelay (soft) 



Emmeiithaler 



Italian — 



Gorgonzola 



Parmesan 



Various^ 



American factory 



Foreign skim, average 



German sour milk 



Whey cheese (cow) 



(goat) 



Centrifugal skini-milkcheese 



Water. 1 Casein. Fat. Sugar. 



Per ct. 



36 17 

 31 .17 

 34 38 

 36 .■96 



32-59 

 31.68 

 38.46 

 32.50 

 35-96 



30.65 

 30-35 



50-35 

 50. 16 

 52 -94 

 44-47 



34-87 

 31.20 



36.28 

 21 .90 



Per ct. 



24-93 

 26.31 

 26.38 

 24.08 



32-51 

 24.50 



25-87 

 28.51 

 21.74 



4 94 

 28.85 



17.18 

 21-S5 

 11.80 

 14 .60 



25-87 

 27.63 



24.06 

 46.95 



73.10 , 19.80 



35.80 

 37-59 

 35-14 



44.04 

 .^'•34 



25-93 

 46.08 

 6^63 

 24.21 

 25.29 

 50-5 



24-44 

 28.88 

 30.86 



28.06 

 41.99 



38 12 



33 37 



25.27 



9.06 



9.10 



43-» 



Per ct. 



31-83 

 33.68 



32.71 

 29-34 

 26.06 

 35-20 

 31-86 

 28.23 

 26.83 



62.99 

 35-39 



25.12 

 21 .13 I 

 20.75 

 33-70 



28. 91 

 33-i6 



30.26 

 24.81 



2.80 



37 40 

 30 05 

 31.00 



29.84 

 19.22 



31-55 

 10.54 



4-85 

 20.80 

 20.98 



1.2 



Per ct. 

 3.21 

 4.91 



5-17 

 4-53 

 4.38 



2.58 



6.12 



41.01 

 29.21 



Ash. 



Per ct 



3.86 

 3-9;-! 



3-58 



4-45 

 4-31 

 4.24 

 3.81 

 4.66 

 4.07 



1.^5 

 3.82 



41 

 ,89 



93 



,99 



3.84 

 6.01 



.^.90 

 6.3a 



2.36 

 348 

 4.00 



3.87 

 6.25 



4 38 

 3 8i 

 3 67 



4-02 



3.88 



5 2 



DISTRIBUTION OF INGREDIENTS IN CHEESE- 

 MAKING. (CooKE.) 



