VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES. 69 
Analyses of cheese — Continued. 
Variety. 
Authority. 
Number of 
analyses. 
Water. 
Fat. 
Pro- 
teids, 
amids, 
etc. 
Milk 
sugar, 
lactic 
acid, 
etc. 
Total 
ash. 
Saltia 
ash. 
Port du Salut 
1 
Perct. 
27.70 
/47. 51 
\48. 02 
38.10 
46.46 
50. 10 
38.98 
30.63 
32.85 
16.45 
/46. 56 
\45. 38 
53.20 
27.70 
68.47 
/56. 60 
151. 21 
43.21 
60.40 
55.16 
44.55 
(28. 35 
{28.87 
|22.47 
28.90 
32.26 
29.60 
36. 93 
39.28 
38.94 
36.90 
21.56 
34.37 
/26. 53 
\34. 55 
J23. 54 
\36. 93 
35.97 
1 45. 01 
26.43 
35.40 
41.27 
32.22 
38.69 
40.10 
37.49 
(43. 80 
{42.48 
[43.29 
76.25 
/54. 37 
\45.81 
13.30 
47.02 
38.17 
47.75 
/52. 40 
\49. 70 
48.34 
56.17 
40.83 
28.20 
43.58 
47.98 
35.22 
31.87 
Perct. 
35.10 
25.93 
24.00 
24.50 
26.31 
25.17 
34.01 
33.10 
31.52 
37.36 
25.55 
30.56 
20.50 
43.11 
5.22 
17.05 
9.16 
10.56 
11.90 
14.76 
16.16 
29.98 
33.70 
34.02 
38.30 
34.38 
30.30 
31.23 
29.53 
34.14 
29.50 
35.96 
34.54 
32.31 
30.14 
40.13 
31.23 
34.32 
39.61 
26.85 
34.78 
40.37 
31.32 
32.31 
33.53 
31.50 
36.46 
31.64 
31.90 
1.78 
25.84 
27.80 
15.52 
6.60 
12.27 
2.00 
5.90 
6.45 
26.35 
30.07 
22.47 
31.25 
27.69 
34.56 
19.70 
40.05 
Perct. 
31.16 
22.56 
24.29 
24.80 
23.66 
21.18 
21.13 
26.88 
27.74 
35.00 
19.99 
20.21 
19.30 
23.79 
18.72 
18.76 
33.60 
30.18 
19.60 
26.05 
32.72 
32.84 
28.82 
34.99 
25.16 
27.16 
28.30 
25.79 
22.62 
21.92 
20.50 
32.24 
24.40 
31.69 
26.52 
27.00 
25.79 
23.06 
29.10 
19.93 
21.11 
22.97 
18.36 
2 21.39 
23.06 
19.14 
8.66 
13.61 
12.94 
11.37 
13.63 
15.16 
57.59 
37.06 
45.73 
41.66 
28.84 
27.32 
21.31 
24.44 
16.08 
32.06 
22.02 
24.03 
20.40 
22.18 
Perct. 
2.04 
' "2." 93* 
" "2. 97* 
3.97 
.81 
.02 
"3*60" 
1.32 
'"i.'77" 
"3." 72' 
"i6."36~ 
11.49 
10.75 
5.28 
2.96 
5.97 
9.38 
12.53 
"'3."99* 
2.69 
6.13 
1.55 
2.24 
Per ct. 
4.00 
4.00 
3.69 
5.30 
3.67 
2.91 
1.49 
4.22 
4.13 
8.26 
7.90 
3.73 
3.70 
2.43 
3.62 
6.78 
6.01 
6.10 
5.60 
5.47 
6.57 
8.82 
8.66 
8.24 
4.64 
4.88 
6.70 
4.78 
6.80 
5.00 
7.00 
10.24 
6.16 
4.45 
5.07 
6.27 
4.78 
6.33 
8.22 
5.05 
6.53 
8.22 
4.29 
6.14 
6.81 
5.18 
.72 
.78 
1.02 
5.32 
3.20 
5.26 
13.57 
10.10 
3.83 
11.87 
3.48 
4.00 
3.79 
4.62 
2.84 
4.50 
4.00 
4.35 
3.51 
3.66 
Perct. 
Duclaux 
2 
1.90 
Lindet 
1 
1.56 
2.20 
Rollet 
1 
1 31 
Bureau of Chemis- 
try. 
1 
Potted— 
1 
House. 
Imperial 
do 
do 
Hoffmann 
1 
1 
Rabacal 
1 
2.42 
2 
5.80 
Reblochon 
1.22 
1 80 
Werenskiold 
Sartori 
1 
Ricotta 
13 f 
Romadour 
Hornig 
2 
Von Klenze 
Lindet 
1 
1 
3 90 
Patrick (2) 
Vieth 
1: . 
1 
Roquefort 
Arnold 
Balland 
Bell 
Chattaway 
3 
1 
1 
1 
1 
Johnson 
1 
5 27 
Von Klenze 
Lindet 
1 
1 
5 10 
Muter 
1 
Patrick (2) 
Payen 
Sieber 
Bureau of Chemis- 
try. 
Bureau of Chemis- 
try. 
1 
2 
2 
German 
(Average 
12{ Maximum.. . 
[Minimum 
[Average 
5< Maximum. . . 
(Minimum 
(Average 
7{ Maximum. . . 
1 Minimum — 
3« 
Saloio 
Hoffmann 
1 
2. 49 
2 
2.04 
Sapsago 
Arnold 
1 
3.17 
1 
7.53 
Von Klenze 
Bureau of Chemis- 
try. 
1 
1 
Savoy 
2.... 
Schloss, American 
/Bureau of Chemis- 
\ try. 
(Average 
4{ Maximum.. . 
(Minimum 
1 
(Average 
5< Maximum.. . 
(Minimum 
1 
Hoffmann 
"".'89 
1 Packed in jars. The highest water content was 39.21 per cent. 
2 Casein. 
3 From cows' milk. 
* From sheep's milk. 
