66 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. 
Formaggini di Lecco. 
Fruhstiicks Kaschen . 
2 
Perct. 
J61. 00 
\16. 66 
49.93 
59.95 
39.40 
42.44 
45.34 
46. 25 
43.50 
51.58 
58.00 
44.70 
52.94 
33.80 
44.84 
35.22 
/31. 50 
\32. 10 
49.22 
35.75 
21.40 
/33. 10 
\37. 40 
34.10 
32.52 
35.81 
34.80 
40.88 
28.10 
20.80 
64.80 
17.73 
20.90 
26.53 
15.53 
31.85 
/40. 30 
\33. 90 
/42.80 
\38. 69 
36.72 
26.81 
41.50 
[34. 41 
m. 43 
(37. 63 
37.30 
47.10 
29.82 
43.56 
33.72 
38.96 
21.90 
54.79 
60.17 
50.46 
38.80 
35.23 
42.58 
[46. 03 
{46. 52 
(46.59 
38.11 
42.31 
31.04 
29.99 
33.10 
27.50 
40.61 
/28. 20 
\35. 70 
36.00 
35.70 
Perct. 
19.20 
41.50 
25.93 
33.88 
16.96 
3.36 
4.20 
8.07 
2.31 
31.98 
40.47 
26.85 
29.75 
57.79 
36.73 
51.21 
28.85 
32/20 
2.96 
28.35 
25.40 
23.50 
28.10 
37.92 
29.94 
21.97 
28.02 
33.68 
22.70 
25.90 
9.20 
46.64 
19.86 
32.68 
10.98 
27.88 
26.10 
26.70 
29.70 
34.07 
33.69 
35.29 
29.00 
37.52 
34.08 
36.19 
34.67 
39.32 
29.00 
27.95 
33.60 
30.76 
24.81 
9.02 
18.37 
1.64 
31.20 
29.40 
16.18 
31.13 
29.04 
28.29 
24.50 
30.72 
15.05 
28.19 
33.40 
23.10 
26.59 
28.60 
31.80 
29.29 
28.00 
Perct. 
10.37 
35.80 
19.43 
24.82 
15.63 
42.12 
49.14 
50.91 
44.08 
11.30 
19.94 
7.20 
11.80 
7.90 
15.48 
11.93 
29.96 
29.86 
41.53 
31.10 
48.10 
31.80 
28.30 
21.68 
31.70 
37.96 
27.96 
31.75 
24.50 
33.60 
17.10 
27.90 
7.62 
10.63 
4.43 
34.34 
27.70 
25.80 
23.14 
22.78 
25.67 
33.80 
19.70 
26.75 
25.94 
26.94 
25.16 
28.51 
20.33 
24.17 
28.39 
26.22 
46.95 
25.94 
34.22 
22.05 
24.40 
27.01 
37.43 
18.01 
19.25 
19.64 
29.58 
35.32 
26.41 
33.03 
37.80 
29.54 
26.18 
31.30 
28.70 
30.84 
28.90 
Perct. 
"9.'85" 
" "4*29" 
7.09 
2.13 
2.58 
5.51 
.34 
Perct. 
3.43 
6.10 
4.62 
6.47 
3.31 
2.22 
1.49 
1.76 
1.18 
.60 
1.42 
.25 
2.93 
.50 
2.95 
2.21 
4.18 
5.50 
Perct. 
1.90 
Bureau of Chemis- 
try. 
[Average 
ICk Maximum 
| Minimum — 
1 
3.00 
Bureau of Chemis- 
try. 
Balland 
(Average 
4^ Maximum — 
(Minimum 
[Average 
4.1 Maximum 
(Minimum 
1 
Konig 
Richmond 
1 
1 
.76 
Bureau of Chemis- 
try. 
Balland 
1 
Gex 
2 
Boggild 
1 
Bell 
1 
.31 
"i.'98" 
"I'.W 
7.44 
1.22 
15.30 
'46." 8i' 
58.07 
39.04 
1.35 
----- 
"i*62 
2.00 
.91 
"3." 04* 
3.18 
3.40 
"4." 82" 
7.40 
1.50 
1.94 
4.49 
4.10 
5.00 
4.60 
4.32 
5.84 
4.25 
4.53 
5.70 
3.56 
4.40 
5.80 
4.74 
6.06 
6.57 
5.14 
4.58 
5.30 
4.60 
4.36 
4.46 
3.71 
4.10 
4.80 
4.08 
1 6.77 
1 10. 46 
3.82 
4.63 
3.13 
4.32 
3.52 
3.84 
6.32 
5.52 
7.30 
4.26 
5.60 
5.41 
3.81 
2.55 
2.88 
3.12 
6.07 
7.83 
5.51 
3.96 
4.70 
3.50 
4.68 
4.70 
3.70 
3.87 
3.50 
Blyth 
1 
Chattaway 
Griffiths..". 
2 
1 
1 
Jones 
1 
[Average 
13< Maximum 
(Minimum — 
1 
1.34 
2.04 
G oats '-milk — French . 
Balland 
.85 
Lindet 
1 
4.90 
Patrick (2) 
Werenskiold 
Bell 
1 
Goats '-milk — Nor- 
wegian. 
Gorgonzola 
[Average 
Si Maximum 
(Minimum 
1 
*2.ii 
Chattaway 
2 
2 
"*2.'2i 
Hornig 
1 
2.64 
Von Klenze 
Lindet 
1 
1 
2.60 
3 
1.33 
.99 
[Average 
7<Maximum 
(Minimum 
1 
.92 
Soxhlet 
Bureau of Chemis- 
try. 
Arnold 
1 1 
Gouda 
\( German) 
1 
Cribb 
[Average 
lKMaximum 
(Minimum 
1 
Maver 
2.80 
Patrick (2) 
Vieth 
1 
1 
3.68 
Gouda— American 
Haecker 
3 2 
Gruyere 
Bureau of Chemis- 
try. 
Balland 
[Average 
6< Maximum 
(Minimum 
[Average 
^Maximum 
| Minimum 
1 
Benecke 
2.10 
Chattaway 
Duclaux 
2 
1 
57 
Lindet 
1 
.40 
1 Abnormally high ash content was due to a gypsum preparation with which the cheese was coated. 
2 Green chepse. 
