64 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE. 
Analyses of cheese — Continued. 
Variety. 
Authority. 
Number of 
analyses. 
Water. 
Fat. 
Pro- 
teids, 
amids, 
etc. 
Milk 
sugar, 
lactic 
acid, 
etc. 
Total 
ash. 
Salt in 
ash. 
Cheddar— Continued. 
American 
Goessmann 
Patrick (1) ; 
[Average 
6-j Maximum . . 
| Minimum 
[Average 
15^ Maximum. . 
(Minimum... 
5 Average 
' 50 2 Average 
[Average 
156^ Maximum.. 
| Minimum . . 
[Average 
9' <i Maximum, . 
1 Minimum . . 
[Average 
6s } Maximum.. 
(Minimum.. 
4 Average 
[Average 
15 7 -} Maximum. . 
(Minimum. . 
3 
Perct. 
40.32 
45.41 
35.83 
33.09 
38.36 
26.48 
32.71 
37. 14 
36.84 
43.89 
32.69 
36.06 
41.15 
32.2-3 
34.01 
38.10 
29.85 
32.39 
36.42 
41.65 
30.25 
[30. 53 
^31.70 
43. 82 
57.04 
67.25 
50.39 
38.91 
55.93 
33.67 
33.30 
34.07 
36.58 
32.28 
34.60 
32.53 
36.54 
33.51 
28.10 
35.00 
37.70 
33.00 
36.34 
30.10 
36.04 
35. 52 
37.73 
32.85 
35.16 
39.43 
30.32 
35.22 
J31.62 
\27. 67 
24.69 
22.60 
44.59 
52.60 
36.10 
/37. 80 
\31.60 
27.55 
31.10 
Per ct. 
26.05 
37.32 
15.77 
38.78 
49.56 
24.77 
35.25 
34.65 
33.83 
36.79 
30.00 
34.43 
45.36 
23. 27 
36.81 
44.33 
27.22 
31.44 
36.95 
46.80 
21.77 
41.58 
36.18 
5.98 
4.88 
6.08 
2.67 
18.16 
26.04 
7.73 
30.60 
22.54 
25.67 
20.13 
35. 51 
36.06 
33. 81 
32.97 
22.50 
29.02 
30.50 
25.00 
34.36 
36.54 
30.40 
30.33 
34.65 
24.00 
30.45 
41.58 
23. 21 
27.91 
35.17 
37.35 
37.08 
39.50 
21.55 
30.67 
9.85 
31.30 
35.30 
36.00 
32.30 
Perct. 
29.89 
34.94 
22.13 
21.93 
31.76 
15.38 
26.81 
23.64 
23. 72 
26.11 
20.80 
24.45 
28.72 
18.45 
25.69 
30.09 
21.53 
26.57 
21.15 
32.09 
14.11 
23.38 
27.19 
45.04 
32.09 
36.81 
22.65 
35.38 
36.37 
22.14 
27.60 
40.02 
43.52 
33.82 
23.18 
23. 94 
23.96 
24.94 
45.60 
27.72 
29.00 
26.70 
22.98 
30.15 
28.98 
30.04 
35.10 
22.77 
27.80 
32.37 
23.28 
33.47 
24.59 
26.24 
33.36 
27.16 
29.25 
32.95 
24.44 
25.70 
26.50 
31.00 
30.90 
Perct. 
" £.99* 
2.34 
1.65 
Per ct. 
3.74 
5.14 
2.35 
4.09 
4.73 
2.43 
Perct. 
Van Slyke 
Voelcker 
"■\"6i" 
.76 
.51 
"5." 02* 
1.36 
2.68 
.41 
2.45 
1.95 
3.12 
"i'io* 
"3.*i6" 
6. SO 
.22 
"'6*80* 
"2.21' 
34.57 
35.61 
7.02 
3.12 
3.61 
5.29 
1.81 
33.50 
4.59 
2.72 
4.57 
3.81 
4.61 
2.55 
2.06 
2.98 
2.06 
3.76 
4.71 
2.03 
3.74 
4.31 
2.88 
3.60 
3.45 
3.93 
3.14 
3 6.70 
37.48 
35. 60 
38.58 
4.10 
3.12 
4.30 
3.00 
4.22 
3.21 
4.58 
4.05 
4.60 
3.40 
3.42 
4.31 
2.06 
3.40 
4.09 
4.04 
4.85 
3.94 
4.61 
5.00 
3 90 
4.20 
4.40 
3.24 
3.70 
"'i.'49 
"Wallace 
Wilson 
Skimmed— 
Partly skimmed — 
Cheddar- 
Canadian 
Bureau of Chemis- 
try. 
Bureau of Chemis- 
try. 
Chattaway 
Clark 
[Average 
121 J Maximum. . 
| Minimum . . . 
•[Average 
27<^ Maximum . . 
(Minimum... 
1 
[Average 
11^ Maximum.. . 
1 Minimum 
5 [ 7 Average 
6J S Average 
135] 9 Average 
135 ^Average' 
2 Average 
[Average 
4 ^Maximum. . 
J Minimum 
1 
Cheddar- 
English 
Shuttelworth 
Blvth 
Chattaway 
Griffiths 
Hassall 
1 
Jones 
1 
Llovd 
[Average 
31-1 Maximum. . 
| Minimum... 
[Average 
13^ Maximum. . 
(Minimum... 
1 

Voelcker 
"""."70 
1.55 
VonKlenze 
Brnnnich . . . 
.09 
Cheddar- 
Queensland 
2 
1.44 
Cheshire. , . 
1 .. 
Balland 
1 
Blades 
[Average 
6^ Maximum.. . 
(Minimum 
2 
Chattaway 
Griffiths 
1 
Lindet 
1 
1.30 
1 The 15 analyses are each the average of 5 monthlv analvses. The green cheese was analyzed by 
Wallace, 
a Green cheese made at New York State Agricultural Experiment Station, 1892. 
a Sugar, ash, etc. 
« Green cheese made at numerous factories in New York, 1892 and 1893. 
t Age of cheese, seven weeks. 
« Age of cheese, five months. 
» < ireen cheese. 
s Age of cheese. 1 month. 
> Cured cheese. 
