VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES 55 
Analyses of cheese — Continued 
Variety 
Authority 
Number of 
analyses 
Water 
Fat 
Pro- 
teids, 
amids, 
etc. 
Milk 
sugar, 
lactic 
acid, 
etc. 
Totai 
ash 
Salt in 
ash 
Cheddar— Contd. 
Partly skimmed— 
Continued. 
English 
(Average 
13< Maximum. .. 
(Minimum 
1 
Per ct. 
35.16 
39.43 
30.32 
35.22 
J31. 62 
127. 67 
24.69 
22.60 
44.59 
52.60 
36.10 
/37. 80 
131. 60 
27.55 
31.10 
J30. 39 
\35. 92 
/36. 96 
\32. 59 
31.74 
34.55 
25.37 
38.20 
/38. 28 
138. 23 
69.82 
72.98 
63.46 
50.40 
/53. 00 
\57. 89 
/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 
38.46 
/29. 23 
\29. 56 
/37. 90 
\38. 50 
51.66 
60.38 
41.70 
(32. 57 
«3.62 
[42. 85 
30.10 
41.88 
42.60 
33.20 
32.80 
f 36. 10 
141. 41 
Perct. 
30.45 
41.58 
23.21 
27.91 
35.17 
37.35 
37.08 
39. 50 
21.55 
30.67 
9.85 
31.30 
35.30 
36.00 
32.30 
25.48 
26.34 
29.34 
32. 51 
35.78 
40.88 
32.23 
30.25 
30.89 
29.12 
1.03 
1.94 
.87 
20.45 
21.50 
25.00 
39.30 
68.10 
67.32 
59.88 
56.08 
68.80 
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 
27.64 
26.06 
Per ct. 
27.80 
32.37 
23.28 
33.47 
24.59 
26.24 
33. 36 
27.16 
29. 25 
32.95 
24.44 
25.70 
26.50 
31.00 
30.90 
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 
Per ct. 
3.16 
6.80 
.22 
~~6.~80' 
"ill" 
"Y.W 
5.17 
4.53 
"JUSl" 
3.70 
2.76 
~T80" 
"6.~77" 
1.27 
2.50 
.22 
8.28 
Perct. 
3.42 
4.31 
2.06 
3.40 
4.09 
4.04 
4.85 
3.94 
4.61 
5.00 
3.90 
4.20 
4.40 
3.24 
3.70 
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 
Per ct. 
.70 
1.55 
Von Klenze 
.09 
Queensland. 
Cheshire 
2 
1.44 
Arnold... 
Balland- 
Blades 
1 
1 
[Average 
6 ^Maximum. .. 
[Minimum 
2 

Chattaway. 
Griffiths 
1 
1 
1.30 
Payen 
2 
Voelcker 
2 
"Tin 
Club 
/Bureau of Chemis- 
l try. 
Griffiths 
[Aver ago 
24< Maximum 
[Minimum 
1. 
1.59 
Cotherstono 
Voelcker 
2 
.79 
Cottage 
/Bureau of Chemis- 
l try. 
Balland 
[Average 
5< Maximum... 
IMinimum . . . 
1 
2.55 
Coulommiers 
Lindet . 
2 
4.80 
Croam— 
English 
Chattaway. 
Hassall 
2 
3.60 
1_ 
1... 
Vieth 
[Average 
8^ Maximum... 
[Minimum 
1 
Cream— Fronch De- 
mi-sel 
Balland 
1 
2.40 
Bureau of Chemis- 
try. 
Currie «, 
(Average. 
23 (Maximum... 
[Minimum 
[Average 
4< Maximum... 
[Minimum 
1 
Crescenza 
"5." 16" 
5.90 
2.65 
4.38 
4.24 
"i'oi" 
9.07 
"1." 35" 
6.34 
5.15 
""2."60" 
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 
1.34 
Danish Export 
Storch 
[Average 
9< Maximum... 
[Minimum . . . 
1 
1.86 
2.55 
Derbyshire 
1.11 
Dorset 
/Griffiths 
1. 
\Vieth 
1 _ 
2. 93 
Dunlop 
Jones 
1. 
Edam 
Arnold 
2 
Balland 
2 

Cribb. 
[Average 
4-j Maximum... 
IMinimum... 
3 
Dam. 
Hassall 
Von Klenze 
3. 2€ 
3.38 
Patrick (2) 
Payen 
2 
_„ 
— .... 
