54 
BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE 
Analyses of cheese — Continued 
Pro- 
Milk 
Variety 
Authority 
Number of 
analyses 
Water 
Fat 
teids, 
amids, 
etc. 
sugar, 
lactic 
acid, 
etc. 
Total 
ash 
Salt In 
ash 
Per ct. 
Perct. 
Perct. 
Perct 
Perct. 
Perct 
Camember t — Im- 
Arnold 
1. 
50.41 
20.55 
25.49 
3.52 
ported 
1__ 
49.00 
45.24 
21.65 
30.31 
18.72 
19.75 
5.95 
4.68 
4.70 
Duclaux 
1_. 
3.69 
Lindet 
1. 
53.80 
22.00 
17.10 
4.40 
3.20 
Macoir . 
1.. 
49.87 
25.54 
18.76 
5.83 
4.01 
Muter__ 
1 
48.78 
21.35 
21.07 
3.46 
1 
51.94 
52.98 
50.90 
21.05 
23.71 
27.30 
18.90 
19.12 
18.66 
4.40 
4.71 
4.19 
3.14 
Rollet 
1_- 
3.21 
Stutzer 
1 
2.21 
[Average 
47.88 
26.32 
22.21 
4.11 
Bureau of Chemis- 
49< Maximum... 
61.14 
39.76 
30.43 
5.55 
try, 
[Minimum 
24.74 
13.94 
14.86 
2.66 
Dox and Edmond. 
12 Average 
47.91 
[28.50 
27.33 
34.10 
19.66 
28.38 
4.46 
4.56 
Balland. 
3 
{35. 10 
[39. 00 
28.30 
26.90 
24.98 
24.22 
7.22 
5.93 
4.40 
3.95 
[Average 
43.48 
25.70 
22.55 
6.47 
2,05 
Duclaux 
4< Maximum 
[Minimum 
44.80 
40. ?0 
31.10 
22.50 
24.10 
21.50 
7.50 
4.30 
3.10 
.80 
1 
40.90 
39.92 
29.30 
28.14 
20.50 
28.84 
4.80 
4.50 
2.60 
Patrick (2) 
1 
Cheddar; 
[Average. 
34.04 
35.56 
26.87 
3.40 
American . 
Caldwell 
S^Maximum 
[Minimum 
38.50 
28. 11 
41.03 
31.19 
28.15 
25.57 
4.05 
2.71 
Average 
24.93 
(35. 38 
32.62 
32.50 
38.01 
23.91 

4.42 
3.73 

Cooke 
3.. 
^37. 56 
[34. 62 
27.70 
37.52 
25.58 
20.19 
3.96 
3.71 
lAverago 
33.09 
38.78 
21.93 
1.99 
4.09 
Patrick (1) 
15M Maximum 
38.36 
49.56 
31.76 
2.34 
4.73 
[Minimum... 
26.48 
24.77 
15.38 
1.65 
2.43 
1 SO^Average 
37.14 
34.65 
23.64 
'4.57 
(Average 
36.84 
33.83 
23. 72 
3 5. 61 
156 4 -! Maximum.. 
[Minimum.. 
43.89 
36.79 
26.11 
7.02 
32.69 
30.00 
20.80 
3.12 
Van Siyke 
lAverago ... 
36.06 
34.43 
24.45 
.61 
3.61 
* 9H Maximum.. 
41.15 
45.36 
28.72 
.76 
5.29 
[Minimum.. 
32.23 
23.27 
18.45 
.51 
1.81 
[Average 
34.01 
36.81 
25.69 
» 3. 50 
6 i < Maximum.. 
38.10 
44.33 
30.09 
4.59 
[Minimum.. 
29.85 
27.22 
21.53 
2.72 
(Average 
36.42 
36.95 
21.15 
1.36 
3.81 
Wallace 
15 7 ^Maximum._. 
[Minimum... 
41.65 
30.25 
46.80 
21.77 
32.09 
14.11 
2.68 
.41 
4.61 
2.55 
Skim- 
lAverago 
57.04 
4.88 
32.09 
3.76 
Bureau of Chem- 
l21<Maximum._ 
67.25 
6.08 
36.81 
4.71 
istry. 
[Minimum.. 
50.39 
2.67 
22.65 
2.03 
Partly skimmed— 
[Average 
38.91 
18.16 
35.38 
3.74 
Bureau oi Chem- 
27 < Maximum... 
55.93 
26.04 
36.37 
4.31 
istry. 
[Minimum 
33.67 
7.73 
22.14 
2.88 
Canadian 
Chattaway 
1 
33.30 
30.60 
27.60 
3.60 
[Average 
34.07 
22.54 
40.02 
3.45 
Clark 
1H Maximum... 
[Minimum 
36. 58 
32. 28 
25.67 
20.13 
43.52 
33.82 

3.93 
3.14 
5[ Average 
34. 60 
35.51 
23.18 
3 6. 70 
Shuttelworth 
0] 8 Average 
32.63 
36.06 
23.94 
«7.4S 
135| 9 Average 
36.54 
33.81 
23.96 
'5.60 
135 ['Average 
33.51 
32.97 
24.94 

3 8. 58 
English 
Blyth.. 
2 Average 
28.10 
22.50 
45.60 
4.10 
[Average 
35.00 
29.02 
27.72 
3.12 
Chattaway. „ 
4 < Maximum ... 
37.70 
30.50 
29.00 
4.30 
[Minimum . 
33.00 
25. 00 
26. 70 
3.00 
Griffiths. 
1 
36.34 
30.10 
34. 36 
36.54 
22.98 
30.15 
2.10 
4.22 
3.21 
Hassall 
1. 
Jones.. 
1. 
36.04 
30.40 
28.98 
4.58 
[Average 
35.52 
30.33 
30.04 
4.05 
Lloyd. 
31<Maximum... 
[Minimum 
37.73 
32.85 
34.65 
24. 00 
35.10 
22.77 
4.60 
3.40 

1 The 1 5 analyses ore each the average of 5 monthly analyses. The green cheese was analyzed by Wallace. 
• Green cheese made at New York State Agricultural Experiment Station, 1892. 
'Sugar, ash, etc. 
4 Green cheese made ar numerous factories in Now York, 1892 and 1893. 
' Age of cheese, 7 weeks. 
• Age of cheese, 5 months. 
7 Green cheese. 
• Age of cheese, 1 month. 
' Cured cheeso. 
