CHEMICAL COMPOSITION AND ANALYSIS OF CHEESES. 275 



Ziger. Mysost. 



Water, 68'5 23'6 



Fat 3-1 16-3 



Nitrogenous matter, .. 22'1 8 '9 



Milk-sugar, 3'2 37'3 



Lactic acid, 0'8 I'l 



Remaining constituents, ... ... 8'1 



Ash, 2'3 47 



100-0 100-0 



A study of the history of the manufacture of cheese, as carried 

 out in different countries, shows that in three countries, viz., in Swit- 

 zerland, in Holland, and in England, special kinds of preparation 

 methods for the manufacture of hard cheeses have been in use from 

 a very early period. 



In South German hill districts, in Austro- Hungary, and over 

 Italy, the Swiss method has been followed; in Schleswig-Holstein, 

 in the Rhine Province, and over the whole of North Germany, the 

 Dutch method has been adopted; and in the United States of 

 America the English method has been preferred. France produces 

 the finest and the most popular of soft table cheeses, Switzerland 

 the best of hard cheeses, and Upper Italy the highly-prized Reib 

 cheese. In Switzerland the manufacture of cheese is much more 

 extensive than the manufacture of butter; the contrary is the 

 case throughout Scandinavia, that is, in Denmark, Sweden, and 

 Norway, as well as in Finland, in the Russian East Sea Provinces, 

 in the whole of North Germany, and in a large part of France. 

 The manufacture of butter, as well as of cheese, is carried on in 

 North America, Great Britain, Holland, a part of France, South 

 Germany, and over Italy. In Austro-Hungary, the manufacture 

 of cheese, indeed the whole business of dairying, has up till the 

 present time not received the amount of attention which has been 

 devoted to it in most other countries. 



