342 THE COMPOSITION OF CHEESE AND FERMENTED PRODUCTS, 



character of the products has been obtained. The chemical 

 knowledge of cheese must be pronounced to be in a much 

 less satisfactory condition than that of other milk products. 



Tables CVII. to CXI. will give the proximate composition 

 of various cheeses ; they will be useful as showing the 

 most striking differences. Thus soft cheeses contain large 

 amounts of water, and small percentages of fat and protein; 

 cheeses made from whole milk contain an amount of fat at least 

 equal to the protein, while skim milk cheeses contain usually 

 less fat than protein ; in cream cheeses the fat greatly exceeds 

 the protein. 



TABLE C VIII. SOFT CHEESES. 



