VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES 57 
Analyses of cheese — Continued 
Variety 
Authority 
Number ol 
analyses 
Water 
Fat 
Pro- 
teids, 
amids, 
etc. 
Milk 
sugar, 
lactic 
acid, 
etc. 
Total 
ash 
Salt in 
ash 
Gouda — American 
Haecker 
31 
6 
9 
1 
2 
1 
1 . 
2. 
2 
Perct. 
[46. 03 
U6. 52 
146. 59 
38.11 
42.31 
31.04 
29.99 
33.10 
27. 50 
40.61 
/28.20 
\35. 70 
36.00 
35.70 
J34. 57 
\35. 74 
J40. 00 
132. 05 
55.79 
[50. 19 
«2. 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 
f 8.59 
110. 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 
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 
40.60 
Perct. 
31.13 
29.04 
28.29 
24.50 
30.72 
15.05 
28.19 
33.40 
23.10 
26. 59 
28.60 
31.80 
29.29 
28.00 
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 
65.79 
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 
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 
31.00 
Per ct. 
18.01 
19.25 
19.64 
29.58 
35.32 
26.41 
33.03 
37.80 
29.54 
26.18 
31.30 
28.70 
30.84 
28.90 
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 
28.63 
35.05 
23.58 
23.00 
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 
22.20 
Perct. 
3.04 
3.18 
3.40 
"T82~ 
7.40 
1.50 
1.94 
"i.~5o" 
»i4.~80~ 
218. 00 
221. 40 
7.71 
2.85 
7.71 
"i'oi" 
3.20 
.42 
2.50 
1.40 
2.84 
"l.~93~ 
.81 
6.15 
5.21 
5.54 
4.42 
1.00 
""."38" 
"Tos" 
"or 
6.88 
9.75 
Perct. 
2.55 
2.88 
3.12 
6.07 
7.83 
5.51 
3.96 
4.70 
3.50 
4.68 
4.70 
3.70 
3.87 
3.50 
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 
4.68 
3.97 
4.83 
2.71 
4.60 
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 
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 
4,63 
Perct. 
Gruyere 
Bureau of Chemis- 
try. 
Balland 
Averago 
Maximum... 
Minimum 
Average 
Maximum... 
Minimum 
::::::: 
"~2."I6 
Chattaway 
Duclaux 
757 
Lindet 
.40 
Lindt 
Payen 
Harz 
Vieth 
Vieth 
Balland 
1.. 
""Ti6 
Herv6 
3 
1-. 
"Tl2 
4.08 
Ilha 
1 
1.66 
Incanestrato 
Pcreira .. 
Spica 
H 
9 • 
10 
2.. 
Average 
Maximum... 
Minimum 
Averago 
Maximum 
Minimum 
Averago 
Maximum. .. 
Minimum 
1.50 
5.04 
8.12 
Isigny 
Bureau of Chemis- 
try. 
.78 
Kajmak 
""3."07 
7.36 
Kascaval 
Maior 
Zega 
1.10 
Katschkawalj . ._ 
"3.95 
Koppen 
Krutt— 
Bureau of Chemis- 
try. 
Leutnor 
2.. 
Average 
Maximum 
Minimum 
"T6l 
Laguiole 
Balland 
Griffiths 
1. 
1 
13.34 
Leicester 
Voelcker 
2.. 
1.03 
Leyden 
Mayor 
Bureau of Chemis- 
try. 
do 
Arnold 
1 
1.21 
1.40 
Liederkranz 
Limburg— A mori can . 
[Average 
5 -{Maximum 
[Minimum 
[Average. 
4 <Maximum 
[Minimum 
[Avorage 
Johnson 
1 
1 
Minimum 
3.51 
Imported 
Livarot 
Bureau of Chemis- 
try. 
Balland 
•1 
1 
Averago. 
Maximum... 
Minimum 
Mainz Hand 
Lindet.. 
Von Klenze. 
Lindet. 
Payen 
Fascetti 
1-. 
1 

2.90 
Maroilles— 
1 
3.30 
Mascarpono 
1. 
2.. 
Mont-d'Or 
Balland.. 
Lindet 
Bureau of Chemis- 
try 
1- 
1 
1 
1.90 
/2 
Lindet 
u 
American 
1 
3.78 
Do-. 
Bureau of Chemis- 
try. 
1 
I Green cheese. 
1 Caraway seed. 
