COMPOSITION OF CHEESE. 



369 



TABLE XCVI.— Skim Milk Cheeses. 



Besides these cheeses, which are all made from cow's milk, 

 the famous Roquefort cheese, made from sheep's milk, must be 

 mentioned. Its composition is — 



TABLE XC\1L 



Authority. 



Konig (average), 

 Pearmain & Moor, 

 Left'mann & Beam, 

 Muter, 



Per cent. 

 36-85 

 29 6 



21-56 



Per cent. 



30 61 

 30 

 32 3 

 35-96 



Protein. 



Per cent. 

 ■25-2o 

 28-3 

 32-9 

 •24-52 



Laotie 

 Acid, iVc. 



Per cent. 

 1-90 



0-72 



Perc 



5 



6 



4 



10 



ent. 

 39 



In the above analyses the figures under the term " proteins " 

 include true proteins and theii- products of ripening, and, fre- 

 quently, also such products as lactic acid. 



Proteins in Cheese.— Besides the analyses given on pp. 367 

 to 369, the following, in which an attempt has been made to 

 distmguish between the various constituents, may be noticed. 



l4 



