CHEESE 99 
phosphates, along with any salt that has been 
added. Traces of nitrates have been found. 
Skimmed milk is not infrequently used for the 
production of cheese. Partially-skimmed milk is 
used in the preparation of certain Dutch cheeses. 
Foreign fats, such as are used in the manufacture 
of oleomargarin, are sometimes incorporated, the 
article being known as ‘‘filled cheese.’’ 
The common American cheese is known as 
Cheddar. According to Van Slyke, this has, 
when ripe, the following average composition: 
Water ycsrinkvs sin eed sane ile a eas 31.50% 
Rabies 23 Bb ve wie Saiakiane a tee bas Geabaieee aes 37.00% 
ProteltSs sass aie wrod egal oie anes ata Mae ae 26.25% 
Ash, sugar, €t0...........c cc cece ne enone 5.25% 
The ash of cheese consists largely of calcium 
phosphate and salt. Mariani & Tasselli de- 
termined the total ash, chlorin, calcium, and 
phosphoric acid in 15 samples of cheese. The 
amounts of salts (calculated from the chlorin) 
depend on the mode of salting. The proportion 
of phosphoric oxid was always greater than that 
necessary to form tricalcium phosphate, ranging 
from 1.07 and 1.08 equivalents of phosphoric 
anhydrid to calcium oxid in cheese made from 
sour milk to 1.56 to 1 in Gorgonzola, 1.67 to 1 
in skim-milk cheese, and 1.75 to 1 in Edam cheese. 
The largest quantities of calcium and phosphoric 
oxid were found in sheep’s-milk cheese and in 
