Swedish and Norwegian Cheese. ^ 333 
The attention tliis enterprise has here called forth has given 
rise to proposals for the forming of several similar companies 
within different parts of this country, to which result perhaps 
also your very interesting description of the cheese factories in 
North America, translated by me into Swedish and lately pub- 
lished, has not a little conduced. 
XVII. — On a Peculiar Kind of Swedish Whey Cheese, and on 
Norioegian Goats -Milk Cheese. By Dr. Augustus Voelcker, 
F.R.S. 
The following is the composition of a kind of whey cheese 
made in Sweden, which was sent to me recently for examination 
by Mr. Jenkins : — 
AVater 24-21 
Fatty matters 20-80 
*Casein and albumen 9-06 
Milk-sugar, and extractive matters .. .. 41-01 
Mineral matter (ash) 4*92 
100-00 
* Containing nitrogen 1-45 
^ The composition of this peculiar kind of cheese differs mate- 
rially from that of ordinary skim-milk cheese, as will be seen by 
comparing the preceding figures with the subjoined analyses of 
2 samples of skim-milk cheese, which I published some years 
ago in my paper on the Composition of Cheese in this Journal, 
Composition of Two Samples of SMm-milh Cheese. 
No. 1. No_ 2. 
Water 43-87 .... 45-39 
Fatty matter (pure butter) 15-89 .... 9-97 
*Casein 28-93 .. .. 33-12 
Milk-sugar, lactic acid, and extractive matters .. 6-47 .... 6-39 
Mineral matter (ash) 4-84 .... 5-13 
100-00 100-00 
Containing nitrogen 4-63 .... ,5-34 
Ordinary skim-milk cheese, especially when made from milk 
which had been skimmed several times like that employed in 
making the second sample of skim-milk cheese, is poor in fatty 
matter (butter) and in milk-sugar. The latter constituent of 
milk for the greater part remains dissolved in the whey, from 
which the cheese is separated by straining and pressure. On 
the other hand, skim-milk cheese, although firm, contains a 
2 A 2 
