VARIETIES OF CHEESE: DESCRIPTIONS AXD ANALYSES. 65 
Analyzes of cheese — Continued. 
Variety. 
Authority. 
Number of 
analyses. 
Water. 
Fat, 
Pro- 
teids, 
amids, 
etc. 
Milk 
sugar, 
lactic 
acid, 
etc. 
Total 
ash. 
Salt in 
ash. 
2 
Perct. 
/30.39 
\35. 92 
/36. 96 
\32. 59 
31.74 
34.55 
25.37 
38.20 
/38. 28 
\38. 23 
69.82 
72.98 
63.46 
50.40 
J53. 00 
\57. 80 
/57.60 
\14.00 
30.34 
9.48 
36.49 
47.94 
27.69 
52.10 
49.60 
42.74 
57.33 
34.15 
36.91 
44.00 
30.00 
56. 75 
45.99 
49.88 
38.78 
31.60 
41.44 
41.55 
3S.46 
/29.23 
\29. 56 
/37. 90 
\3S. 50 
51.66 
60.38 
41.70 
(32. 57 
m.Q2 
(42. 85 
30.10 
41.88 
42.60 
33.20 
32.80 
/36. 10 
\41. 41 
(48. 69 
444.44 
(46. 80 
47. 55 
55.34 
41.25 
38.07 
47.27 
28.87 
37.77 
47.54 
30.49 
33.53 
35.18 
33.00 
37.44 
24.17 
47.30 
Perct. 
25.48 
26.34 
2,9.34 
32.51 
35.78 
40.88 
32.23 
30.25 
30.89 
29.12 
1.03 
1.94 
0.87 
20.45 
21.50 
25.00 
39.30 
68.10 
67.32 
59.88 
56.08 
66.80 
43.76 
25.20 
34.00 
39.88 
48.65 
28.40 
44.19 
48.00 
38.60 
21.34 
13.41 
23.70 
9.34 
35.20 
27.56 
8.76 
31.86 
28.71 
27.43 
25.90 
24.29 
11.85 
24.40 
3.83 
32.19 
33.99 
26.73 
27.57 
24.05 
20.00 
28.00 
29.58 
27. 54 
25.06 
23.21 
25. 37 
23.30 
24.42 
31.75 
19.73 
22.65 
31.85 
7.67 
23.92 
34.70 
5. 75 
30.29 
27.99 
30.50 
33.37 
28.54 
11.40 
Perct: 
34.75 
25.99 
24.08 
26. 06 
26. 62 
28.33 
24.17 
23.82 
23.93 
24.38 
23.26 
32.47 
20.16 
17.41 
16.90 
13.00 
19.00 
20.10 
2.02 
18.40 
5.28 
8.77 
2.00 
13.49 
11.80 
14.49 
18.31 
10.08 
14.60 
16.02 
12.73 
18.91 
30.01 
34.00 
27.69 
24.50 
22.25 
44.09 
25.87 
33.89 
32.31 
27.32 
25. 34 
26.82 
31.92 
24.00 
23.98 
23.48 
19.39 
32.81 
29.47 
23.90 
29.60 
28.41 
29.43 
25.63 
21.49 
22.69 
24.24 
22.18 
24.70 
18.95 
30.89 
40.64 
24.75 
30.97 
37.65 
25.51 
29.99 
32.23 
30.44 
37.51 
30.34 
36. 34 
Perct. 
7.59 
5.17 
4.53 
3.8i" 
3.70 
2.76 
' "4." 80* 
"5." 77* 
1.27 
2.50 
.22 
8.28 
Perct. 
4.78 
4.16 
4.45 
4.31 
4.00 
4.57 
3.29 
3.92 
3.20 
5.51 
1.91 
2.49 
1.56 
6.94 
5.70 
4.10 
3.40 
1.20 
.32 
6.47 
.82 
1.48 
•44 
.93 
3.00 
1.88 
4.75 
.99 
Perct 
2 
"T91' 
Club 
/Bureau of Chemis- 
t try. 
Griffiths 
[Average 
24^ Maximum.... 
[Minimum 
1 
1.59 
2 
.79 
Cottage 
/Bureau of Chemis- 
t try. 
Balland 
[Average 
b\ Maximum.... 
[Minimum 
1 
2.55 
2 
4.80 
Cream- 
Chattaway 
2 
3.60 
1 
1 
Vieth 
[Average 
s\ Maximum 
(Minimum 
1 
Cream— 
1 
2.^0 
Bureau of Chemis- 
try. 
[Average 
23{ Maximum 
(Minimum 
[Average 
4 ■{ Maximum 
(Minimum 
1 
Crescenza 
"5."i6" 
5.90 
2.65 
4.38 
4.24 
**4."68' 
9.07 
""6."35* 
6.34 
5.15 
' "2."60" 
"3.83" 
3.79 
2.92 
"".dl 
2.90 
3.63 
4.17 
3.33 
4.24 
4.51 
5.60 
3.81 
8.14 
8.49 
4.80 
2.80 
6.04 
7.33 
5.54 
4.67 
2.42 
5.62 
6.84 
4.60 
5.50 
6.60 
5. 55 
6.93 
6.21 
3.02 
2.59 
3.68 
2 5 80 
9.46 
2.51 
6.19 
8.59 
3.81 
6.85 
11.09 
4.60 
5.88 
4.60 
4.17 
4.95 
3.38 
4.96 
1.34 
Danish Export 
Storch 
[Average 
9-! Maximum 
(Minimum 
1 
1.86 
2.55 
Derbyshire 
Sheldon 
1.11 
Dorset 
/Griffiths 
1 
\Yieth 
1 
2.93 
Dunlop 
1 
Edam 
2 
Balland 
2 
Cribb 
(Average 
4^ Maximum 
(Minimum 
3 
Dahl 
1 
Von Klenze 
1 
1 
3.20 
1 
3.30 
Patrick (2) 
1 
2 
Edam-American 
3 1 
Emmental 
Van Slyke 
Bureau of Chemis- 
try. 
(Average 
18 l \ Maximum. . 
(Minimum... 
(Average 
53< Maximum.... 
(Minimum 
[Average 
7^ Maximum.... 
(Minimum 
1 
" V 3." 80 
7.59 
1.19 
Von Klenze 
1 
[Average 
54 Maximum 
[Minimum 
1 
Engandine 
13113°— V 
do 
1 Green cheese. 
5— Bull. -60S 
5 
2 Sugar, ash, etc. 
