56 
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 
Haecker 
3 i 
Perct. 
[48. 69 
-U4.44 
[46. 80 
47.55 
55.34 
41.25 
38.07 
47.27 
28.87 
Perct. 
23.21 
25.37 
23. 30 
24.42 
31.75 
19.73 
22.65 
31.85 
7.67 
Per ct. 
21.49 
22.69 
24.24 
22.18 
24.70 
18.95 
30.89 
40.64 
24.75 
Per ct. 
3.83 
3.79 
2.92 
Per ct. 
3.02 
2.59 
3.68 
2 5. 80 
9.46 
2.51 
6.19 
8.59 
3.81 
Perct. 
Emmenthaler .... 
VanSlyke 
Bureau of Chemis- 
try. 
[Average 
18 H Maximum.. 
[Minimum.. 
[Average 
53« Maximum 
[Minimum 
-.::::: 
Hornig 
1. 
33.53 
35.18 
33.00 
37.44 
24.17 
47.30 
/61. 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 
{32. 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 
30.29 
27.99 
30.50 
33.37 
28.54 
11.40 
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 
29.99 
32.23 
30.44 
37.51 
30.34 
36.34 
16.37 
35.80 
19.43 
24.82 
15. 63 
42.12 
49.14 
50.91 
44.08 
11.30 
19.64 
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 
.31 
~T85~ 
"V. 29" 
7.09 
2.13 
2.58 
5.51 
.34 
5.88 
4.60 
4.17 
4.95 
3.38 
4.96 
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 
Von Klenze 
Lindt 
1. 
[Average 
5< Maximum... 
[Minimum 
1 
Engadine 
Formaggini di Lecco. 
Friihstiick 
do. 
Cornalba 
— 
2 
1.90 
Bureau of Chemis- 
try. 
Voelcker 
[Average 
10< Maximum ... 
[Minimum 
1 
3.00 

Gorvais 
Bureau of Chemis- 
try. 
Balland 
[Average. 
4 < Maximum 
[Minimum 
[Average. 
4 < Maximum- - . 
[Minimum. .. 
1 _. 
-.::: 
Konig.. 

Richmond 
Stutzer 
1 
1 
.76 
Bureau of Chemis- 
try. 
Balland. 
1 - 
Gex. 
2 
Gislev. 
Boggiid 
1 
Gloucester 
Bell. 
1 _ 
.31 
"T98~ 
~T§7~ 
7.44 
1.22 
15.30 
" 46.11 " 
58.07 
39.04 
1.35 
------ 
"I."62~ 
2.00 
.91 
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 
3 6. 77 
8 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 
Blyth. 
1 . 
Chattaway 
Griffiths 
2 
1 
Hassall 
1 _ 
1 
[Average 
13<Maximum... 
[Minimum 
1 
1.34 
2.04 
Goats'-milk — French. 
Balland 
.85 
Lindet 
1 
4.90 
Patrick (2) 
Werenskiold 
Bell. 
1 
Goats'-milk — Nor- 
wegian. 
Gorgonzola 
[Average 
8 < Maximum... 
[Minimum 
1 
"iii 
Chattaway 
Duclaux... 
2 
2 
"~2.~21 
2.64 
Hornig 
1 
Von Klenze 
Lindet. 
1 
1 
2.60 
Maggiora 
3 
1.33 
.99 
Musso 
Soxhlet 
(Average. 
7 < Maximum.. . 
[Minimum 
1 
.92 
Bureau of Chemis- 
try. 
Arnold 
f _ 
Gouda ..— — 
(.(German) 
1.. 

Cribb. 
[Average 
IK Maximum... 
[Minimum.. . 
1 
Mayer 
"~~2."80 
Patrick (2) 
Vieth 
1 
1 
3.68 
1 Green cheeso. % Sugar, ash, etc. 
■ Abnormally high ash content was due to a gypsum preparation with which the cheese was eoatod 
