CURD AND WHEY. 



347 



Steiben gives the following figures for Roquefort cheese : 

 TABLE CXIIL 



It is seen that comparatively few analyses are available, and 

 that they are insufficient to allow any definite conclusions to be 

 drawn as to the connection between chemical composition and 

 degree of ripeness. 



Heavy Metals in Cheese. The presence of copper has been 

 noted in cheese by Besana ; it is derived from the use of copper 

 vessels. 



Stoddart has found metallic lead in Canadian cheese ; its 

 presence appeared to be accidental. 



Allen and Cox have drawn attention to the use of sulphate of 

 zinc in cheese manufacture ; this is called " cheese spice," and is 

 used to prevent the formation of gas in the cheese by fermentation. 



Composition of Curd and Whey. The following table 

 will show the distribution of the various constituents of the 

 milk when made into whey and curd : 



TABLE CXIV. 



The following is the composition of whey according to various 

 authorities : 



TABLE CXV. 



