VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES. 
Analyses of cheese — Continued. 
67 
Variety. 
Authority. 
Number of 
analyses. 
Water. 
Fat. 
Pro- 
teids, 
amids, 
etc. 
Milk 
sugar, 
lactic 
acid, 
etc. 
Total 
ash. 
Salt in 
ash. 
Lindt 
2 
Per ct. 
/34. 57 
\35. 74 
/40. 00 
\32. 05 
55.79 
(50. 19 
{52.49 
(52. 75 
37.50 
28.39 
36.89 
29.07 
32.48 
26.02 
52.04 
60.90 
27.47 
31.55 
36.03 
23.97 
/50. 50 
\39. 10 
35.25 
55.16 
55.79 
54.67 
/ 8.59 
\10. 14 
34.50 
34.77 
/35. 21 
\32. 89 
46.90 
40.58 
43.30 
35.35 
55.12 
56.74 
54.10 
35.64 
48.60 
23.26 
42.12 
46.35 
49.41 
41.12 
54.79 
58.48 
49.86 
33.80 
52.20 
53.74 
40.30 
40.07 
/45. 88 
\43. 38 
43.20 
58.70 
41.26 
(45. 40 
\37.50 
52.40 
J33.63 
\36.83 
40.60 
23.57 
26.49 
18.58 
24.21 
29.43 
38.01 
24.37 
14.41 
26.56 
10.05 
Perct. 
29.12 
30.64 
24.00 
28.40 
1.34 
1.64 
1.83 
1.11 
23.93 
32.00 
27.15 
24.74 
37.48 
15.88 
23.41 
37.48 
14.22 
55.79 
63.82 
50.16 
14.10 
25.50 
31.24 
24.47 
24.64 
24.38 
1.31 
1.45 
25.20 
28.00 
27.28 
29.28 
11.00 
13.48 
14.50 
11.20 
24.45 
25.50 
23.60 
29.82 
34.98 
21.29 
29.40 
28.26 
30.33 
27.72 
19.61 
21.95 
16.25 
21.95 
15.00 
5.55 
33.50 
28.73 
45.30 
49.50 
23.97 
9.70 
33.05 
25.90 
29.83 
24.40 
31.60 
33.80 
31.00 
16.26 
20.98 
9.63 
20.80 
4.08 
10.54 
.07 
25.70 
34.51 
18.22 
Perct. 
32.51 
29.95 
31.50 
33.75 
37.01 
27.72 
22.43 
19.38 
20.86 
30.62 
24.30 
30.09 
38.66 
25.16 
20.59 
30.50 
16.21 
6.25 
8.73 
4.94 
28.10 
28.00 
.24.25 
16.96 
17.42 
16.14 
78.68 
69.74 
28.70 
27.86 
27.93 
29.06 
35.90 
37.77 
39.30 
34.90 
16.78 
18.25 
15.76 
28.53 
35.05 
23.58 
23.00 
21.62 
23.99 
20.17 
21.27 
23.61 
19.58 
31.76 
25.90 
37.33 
20.20 
23.31 
8.14 
7.62 
20.10 
25.30 
21.12 
16.86 
18.17 
15.50 
28.65 
24.63 
22.20 
8.88 
10.78 
6.79 
9.06 
7.66 
9.19 
6.34 
10.91 
13.97 
9.06 
Perct. 
"i'.ho 
nl'.m 
1 18. 00 
121.40 
7.71 
2.85 
7.71 
"i'oi" 
3.20 
.42 
2.50 
1.40 
2.84 
"i.'9§" 
.81 
6.15 
5.21 
5.54 
4.42 
1.00 
""."38* 
"8." 05* 
"8.'84" 
6.88 
9.75 
*44." 84" 
53.03 
30.75 
41.01 
53.24 
61.38 
46.00 
Perct. 
3.80 
3.67 
3.00 
4.79 
5.86 
5.65 
5.25 
5.36 
10.00 
6.14 
3.95 
9.46 
12.70 
4.58 
3.97 
4.83 
2.71 
4.50 
8.38 
2.61 
4.80 
6.00 
6.42 
3.56 
3.84 
2.98 
9.46 
17.84 
5.45 
4.16 
4.04 
4.35 
5.20 
5.22 
5.96 
4.26 
3.89 
4.35 
3.56 
5.98 
6.69 
4.82 
5.10 
3.95 
5.03 
3.03 
5.17 
5.50 
4.39 
4.44. 
4.40 
3.38 
4.50 
5.93 
.68 
.50 
3.89 
4.30 
2.32 
4.96 
4.75 
5.00 
8.62 
3.88 
4.63 
4.76 
6.09 
3.28 
4.92 
5.75 
6.38 
5.06 
5.34 
6.23 
4.56 
Per ct. 
2 
Vieth 
1 
4 16 
Vieth 
3 
4 12 
Herve . 
Balland 
1 
4.08 
Ilha. . : . . . 
Hoffmann 
1 
1 66 
1 
1 50 
Spica 
[Average 
14^ Maximum 
(Minimum 
[Average 
9-^ Maximum 
(Minimum 
[Average 
1(« Maximum.... 
[Minimum 
2 
5.04 
8 12 
Bureau of Chemis- 
try. 
.78 
"""3." 07 
7 36 
1.10 
Katschkawalj 
Koppen 
Zega 
16 Average 
[Average 
4^ Maximum — 
(Minimum 
2 
3 95 
Bureau of Chemis- 
try. 
Leutner 
Krutt 
"s.oi 
Balland 
1 
13.34 
Griffiths 
1 
2 
1.03 
1 
1.21 
1 40 
Liederkranz 
Lira burg— American . 
Bureau of Chemis- 
try. 
do 
[Average 
5< Maximum 
(Minimum 
[Average 
4-J Maximum 
(Minimum 
[Average 
4-J Maximum 
iMinimum 
1. 
3 51 
Imported 
Livarot 
Bureau of Chemis- 
try. 
do 
Balland 
(Average 
6^ Maximum.... 
(Minimum 
(Average 
5< Maximum 
(Minimum 
1 
1. 
2.90 
Mainz Hand 
Von Klenze 
1 .. 
1 
3.30 
1 
Fascetti 
2 
Mont-d'Or 
Balland 
1. 
Lindet 
1 
1.90 
Bureau of Chemis- 
try. 
Balland 
1 
r 2 
u 
l... 
3.70 
Bureau of Chemis- 
try. 
do 
Dahl 
2 
1 
(Average 
6 1 Maximum 
(Minimum 
1 /... 
[Average 
22< Maximum 
(Minimum 
[Average 
o< Maximum 
(Minimum 
Voelcker 
Werenskiold 
Bureau of Chemis- 
try. 
Caraway seed. 
