1 84 MILK AND DAIRY PRODUCTS PART 



into a water-soluble form, and by depth, the degree to which 

 the curd has been split up. If, therefore, the ripening process 

 in a certain sort of cheese has considerable extent but only 

 little depth, then that means that the greater part of the casein 

 has passed into the soluble form, but that further changes 

 have advanced only slightly. To make this clear attention is 

 called to certain ripe varieties of cheese the analyses of which 

 are due to Eckles and Rahn. 1 



Therefore the ripe Harz Mountain cheese, for example, 

 has the greatest extent of the four varieties, but the greatest 

 depth is possessed by the Ca.membert. I. Konig gives 

 the following average composition to the different kinds of 

 cheese. 



THE ANALYSIS OF CHEESE. 

 SAMPLING. 



Care should be observed when taking a sample of cheese for 

 analysis to see that it represents the bulk. It is not 

 1 Centralblattfiir BaU., Section 2, Vol. XIV, p. 676. 



