ANALYSES OF CHEESE. 37S> 



TABLE C. — Analyses of Cheese {Stutzer). 



Table (J. gives the results of the analysis of three varieties 

 of cheese to illustrate the results of Stutzer's investigation. 

 The nitrogen in the proteins multiplied by 6-38 will give, with 

 fair accuracy, the amount of the proteins ; the nitrogen of the 

 albumoses and peptone multiplied by 6-38 will approximate 

 nearly to the amount of primary products of ripening. The 

 author has calculated from the nitrogen given in Stutzer's analysis 

 the proteins, primary and secondary products of ripening, m 



