CHAPTEK XXIII. 



THE COMPOSITION OF CHEESE AND FERMENTED PRODUCTS. 



Composition of Cheese. But little is known of the composi- 

 tion of cheese. Most of the analyses made have included only 

 water, fat, ash, and total nitrogenous substances either by differ- 

 ence or by estimation of the nitrogen and multiplication of this 

 by a factor. In very few cases has the separation of the nitro- 

 genous matters been attempted, and it is doubtful whether, 

 where this has been done, much real information as to the 



TABLE CVIL CEEAM CHEESES. 



341 



