334 
Swedish and Norwegian Cheese. 
great deal of water, and the solid matter of which it is composed 
consists principally of curd or casein. 
The Swedish whey cheese analysed by me was soft, and had 
a sweetish, though anything but a savoury taste. Its sweet taste 
evidently is due to the large proportion of milk-sugar which 
the analysis revealed. The amount of fatty matter (butter) in 
this cheese is nearly as high as in the poorer qualities of 
Gloucester cheese. Of the prevailing constituent of ordinary 
skim-milk cheese, that is curd (casein), I find so little that it 
occurred to me a mistake probably may have been made in 
the determination of this substance. A second determination, 
however, gave a result closely agreeing with the first, and con- 
firmed the correctness of the preceding analysis, which shows 
only 9 per cent, of curd. 
The Swedish dairy product analysed by me can thus hardly 
be called with propriety skim-milk cheese. It is prepared, I 
am informed, by evaporating the whey, which is obtained in the 
manufacture of common cheese. This whey, however, must 
have been much richer in butter than it is ordinarily in well 
conducted English dairies. 
In my paper on the Composition of Cheese, to which reference 
has been made, a number of whey analyses will be found, all of 
which show that when cheese is carefully made, the resulting 
whey is poor in butter and cheesy matter. Thus, taking for 
illustration the first sample of the 15, the analyses of which are 
given in my paper, we have in 100 parts of whey : — 
Water 92-95 
Fatty matter (butter) "65 
*Casein and albumen (curd) 1"20 
Milk-sugar, and lactic acid 4'55 
Mineral matter (ash) -65 
100-00 
* Containing nitrogen "IS 
Supposing this whey had been evaporated so far that a solid 
mass containing 24'21 per cent, of water — that is, the same amount 
of water present in the Swedish cheese — had remained bchind,[the 
composition of this evaporated whey would be as follows : — 
Water 24-21 
Fatty matter (butter) G-98 
Casein and albumen (cunl) 12-92 
Milk-sugar, and lactic acid 48-91 
Mineral matter (ash) 6-98 
100-00 
Had there been more butter in the whey than is actually con- 
tained, the evaporated cheesy product of course would be much 
