COWS '-MILK ROQUEFORT CHEESE. 3 
ditions, together with the ventilation, are favorable to mold growth 
and to the ripening of Roquefort cheese. At Grove City, Pa., insu- 
lated curing rooms have been constructed which are provided with 
certain conditioning apparatus and refrigeration which make it 
possible to approximate the conditions found in the caves of Roque- 
fort. As the ideal conditions for making this cheese have been 
approached, many of the discouraging aspects of the problem have 
been eliminated. Prevention of desiccation, oversalting and under- 
salting, proper growth of interior and exterior molds, proper flavor 
and texture, all appear to be more or less dependent upon supplying 
and regulating the proper curing conditions. By the use of such 
equipment considerable cows'-milk Roquefort cheese of good quality 
has been made and successfully marketed. 
COMPOSITION AND CHARACTERISTICS OF ROQUEFORT. 
The literature shows a great variation in the composition of 
Roquefort cheese. The composition as given by Duelaux is in accord 
with that of Dox, formerly of the Dairy Division. 
Table 1. — Total composition of an excellent Roquefort cheese, according to Duclaux.* 
Substance. 
Quantity. 
Casein 
Fat 
Salt (NaCl) 
Other mineral salts . 
Water 
Per cent. 
20.00 
35.18 
4.21 
1.77 
38.84 
1 Maturation des fromages a basse temperature, 1901. 
Table 2. — Average composition of ripe Roquefort, with respect to fat, water, and salt. 
Substance. 
Quantity. 
Fat 
Per cent. 
20 to 36 
38.5 to 41. 
3.5 to 4.5. 
Water . . . 
Salt (NaCl).... 
Several samples of Roquefort cheese of the highest quality were 
selected and analyzed by Dox. 4 The composition was as follows : 
Table 3. — Composition of highest quality Roquefort cheese. 
Water. 
Fat. 
Protein. 
Ash. 
Salt 
(NaCl). 
Average 
Per cent. 
38.69 
37.49 
40.10 
Per cent. 
32.21 
31.50 
33.53 
Per cent. 
21.39 
19.14 
23.06 
Per cent. 
6.14 
5.18 
6.81 
Per cent. 
4.14 
Minimum 
Maximum 
3.64 
4.88 
* Dox, A. W., Die Zusammensetzung des ochten Roquefort-Kases. 
Nahr. u. Genussmtl., v. 22, no. 4, pp. 239-242. 1911. 
In Ztschr. f. Untersuchuug. 
