Composition of Cheese. 



15 



skimmed and added to the whole new morning's milk in 

 which case the cheese made is " half-coward " the produce, 

 whether single or double, is said to be whole-milk cheese. The 

 distinction of single and double Gloucester is one merely of size 

 and thickness, and has nothing to do with the quality. 



The following Table embodies the results of some analyses of 

 double and single Gloucester cheese : 



Double Gloucester. 



Single Gloucester. 



The differences in the proportion of water and butter here 

 are very large, though probably not greater than will be 

 found in other descriptions of cheese on examining a con- 

 siderable number of specimens. It is worthy of notice that 

 the poorer the cheese in butter the more water it usually 

 contains. Thus the first sample of double Gloucester, which 

 contained 32J per cent, of water, yielded 30 per cent, of butter 

 (pure fat), whilst the third sample, containing nearly 39 per cent, 

 of water, yielded 27 per cent., and the fifth sample, with nearly 

 41 per cent, of water, scarcely 23 per cent, of butter. 



