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 31.50% 



Fat 3700% 



Proteins ' 26.25% 



Ash, sugar, etc 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 i in Gorgonzola, 1.67 to i 

 in skim-milk cheese, and 1.75 to i in Edam cheese. 

 The largest quantities of calcium and phosphoric 

 oxid were found in sheep's-milk cheese and in 



