74 MILK ANALYSIS 



ANALYSES OF VARIOUS CHEESES 

 (Reports by W. A. ChaUaway, T. M. Pcarniain, and C. G. Moor) 



Reicheet-Meissl 

 Name. Water. Ash Fat. Number. N. 



Cheddar, 33.0 4.3 29.5 24.2 4.31 



Gorgonzola, 40.3 5.3 26.1 22.1 4.36 



Dutch, 41-8 6.3 10.6 27.0 5.11 



Gruyere, 28.2 4.7 28.6 30.0 4.93 



Stillon 19.4 2.6 42.2 29.0 4.73 



Cheshire, 37.8 4.2 31.3 31.6 4.03 



Glouceslcr, 33.1 S-o 23.5 31.4 4.99 



Camembert, 47.9 4.7 41.9 31.0 3.83 



Parmesan, 32.5 6.2 17.1 2S.0 6.86 



Roquefort, 29.6 6.7 30.3 36.8 4.45 



Double Cream, 57.6 3.4 39.3 31.2 3.14 



Filled (United States), 30.6 3.6 27.7 3.0 4.S4 



The common American cheese is known as Clicddar. Ac- 

 cording to Van Slylvc, this has, wlien ripe, about the following 

 average composition: 



Water, 3i-5o per cent. 



Fat, 37.00 " 



Proteids, 26.25 " 



Ash, sugar, etc., 5.25 " 



FERMENTED MILK PRODUCTS 



The usual fermentation of milk is the conversion of the 

 lactose into lactic acid, but by special methods other changes 

 may be substituted. These modified fermentations are of 

 rather ancient origin, and being produced by mixture of organ- 

 isms, the products arc complex and irregular. The proteids 

 are more or less changed into proteoses and peptones. 



Kumiss is milk which has undergone alcoholic fermentation. 

 The inhabitants of the steppes of Russia prepare it from mares' 

 milk. When cows' milk is used, cane-sugar must be added. 

 It is often made by adding cane-sugar and yeast to skim-milk. 



P. Vieth gives the following analysis of kumiss at successive - 

 stages of fermentation: 



