VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES 59 
Analyses oj cheese — Continued 
Variety 
Authority 
Number ol 
analysos 
Water 
Fat 
Pro- 
teids, 
amids, 
etc. 
Milk 
sugar, 
lactic 
acid, 
etc. 
Total 
ash 
Sait in 
ash 
Pont-1'Evfique — 
American 
1 
Per ct. 
26.02 
/37. 46 
\46. 92 
27.70 
(47. 51 
\48. 02 
38. 10 
46.46 
50. 10 
38.98 
30.63 
32.85 
16.45 
/46. 56 
\45. 36 
53. 20 
27.70 
68. 47 
/56. 60 
\51. 21 
43.21 
60.40 
55.16 
44.55 
32.26 
36.93 
39.28 
38.94 
36.90 
38.69 
40.10 
37.49 
(43. 80 
\l2. 48 
143. 29 
76.25 
f54. 37 
145. 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 
39. 34 
50.07 
24.38 
53. 99 
68.84 
42.10 
28.14 
(19. 40 
hi. 20 
(25. 00 
31.22 
31.37 
28.60 
32.97 
/32. 18 
\20. 27 
33.67 
Per ct. 
50.80 
32.68 
25.95 
:*5. 10 
25.9? 
24.00 
24.50 
20.31 
25.17 
34.01 
33. 10 
31.52 
37.36 
25.55 
30.56 
20.50 
43.11 
5.22 
17. 05 
9.10 
10.56 
11.90 
14.76 
16.16 
34.38 
31.23 
29.53 
34.14 
29.50 
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 
27.93 
37.93 
19. 30 
19.30 
32.20 
7.77 
33.69 
42.20 
45.80 
34.60 
37.24 
36.58 
30.70 
39.03 
37.36 
43.98 
31.19 
Perct. 
20.64 
25.90 
24.45 
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 
27.16 
25.79 
22.62 
21.92 
20.50 
2 21.39 
23.06 
19.14 
8.66 
13.61 
12.94 
11.37 
13.63 
15.16 
67.59 
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 
23.48 
32. 10 
17.83 
21.32 
32.37 
14.66 
30.78 
21.10 
26.30 
28.40 
24.28 
27.66 
35.60 
23.19 
24.31 
33.55 
28.96 
Perci. 
"~2."6i~ 
"2."93" 
"i" 97* 
3.97 
.81 
.02 
~T32" 
" 1.-77" 
"16.16" 
11.49 
10.75 
5.28 
2.96 
5.97 
9.38 
12.63 
"T99" 
2.69 
6.13 
1.55 
2.24 
3.93 
6.78 
.78 
2.63 
5.12 
.85 
2.55 
""§."40" 
"T68" 
""§."22" 
Per ct. 
2.54 
3.61 
2.83 
4.00 
4.00 
3.69 
5.30 
3.67 
2.91 
1.49 
1.22 
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 
4.88 
4.78 
6.80 
5.00 
7.00 
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 
5.79 
8.96 
3.23 
3.30 
4.81 
2.40 
7.38 
2.60 
2.90 
4.10 
3.86 
4.39 
4.02 
3.24 
3.93 
2.20 
3.00 
Perct. 
Bureau of Chemis- 
try. 
Balland . 
2_ 

Port uu Salut 
1 
Duclaux 
2 
1.90 
Lindet 
1 
1.56 
2.20 
Rollet ... 
1.31 
Bureau of Chemis- 
try. 
Weems ... 
1 
Potted- 
American Club 
1 
House. 
Imperial __ 
do 
do... 
Hoffmann 
t 
Royal Paragon... 
Rabacal 
1 
1 
2 42 
Rebbiola 
2 
5.80 
Reblochon 
Lindet. 
1.22 
1.80 
Reindeer milk 
Ricotta 
Werenskiold. 
l" '.'.'."'.'."".. 
Romadour 
2 
Von Klcnze 
l._. 
1 
3.90 
Patrick (2) 
Vieth .. 
1 
1 
5.80 
Roquefort 
Bell. . 
1 
Hornig 
1 
1 
5.27 
Von Klenzo 
Lindet 
1 
1 
5.10 
Currie__ 
[Average 
7< Maximum 
IMinimum 
6 3 
Saloio 
Hoffmann 
1 
""2." 49 
2.04 
Pereira 
2 
Sapsago 
Arnold 
1 
3.17 
Benecke 
1 
7.53 
Von Klenze 
Bureau of Chemis- 
try. 
Balland 
1 
1 
Savoy 
2 
Schloss, American 
Septmoncei 
Bureau of Chemis- 
try. 
Balland 
(Average 
4-^Maximum... 
(Minimum 
1 
"™ " 
Serra da Estrella 
Biittner 
(Average 
5< Maximum... 
(Minimum 
1 

Hoffmann 
""""."89 
2.67 
5.26 
.94 
1. se 
3.13 
.93 
4.46 
Poreira 
[Average 
12<Maximum.-. 
1 Minimum. .. 
[ Average 
14< Maximum 
(Minimum ... 
1 
Servian ._ 
Spalen 
Zega 
Stilton 
Chattaway 
Griffiths 
Hassall 
Muter 
3 
1 
1 „ 
1 
."75 
."89 
.29 
Patrick (2) 
Voelcker 
Bureau of Chemis- 
try. 
1 
2 
1 _ 
1 Fw»m cows' milk. 
'Casein. 
1 From sheep's milk. 
