60 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE 
Analyses of cheese — Continued 
Variety 
Authority 
Number ot 
analyses 
Water 
Fat 
Pro- 
teids, 
amids, 
etc. 
Milk 
sugar, 
lactic 
acid, 
etc. 
Total 
ash 
Salt in 
ash 
S wiss — A mer ican 
Johnson 
1 
Perct. 
33.79 
[34.28 
m. 77 
133. 77 
33.91 
34.54 
33.43 
32.74 
35.44 
29.80 
[29. 34 
\3S. 64 
136. 02 
54.40 
30.14 
72.44 
60.27 
45.90 
58.70 
54.02 
45.87 
48.69 
56.33 
29.63 
28.50 
42.99 
56.85 
32.92 
/56. 61 
\50. 58 
31. 97 
m. 61 
(33. 53 
28.30 
37.23 
36.34 
[34. 44 
&9. 22 
40. 07 
J52. 61 
\43. 19 
68. 51 
{74.74 
(68. 47 
31.00 
Per ct. 
33.25 
32.60 
34.05 
31.67 
30.61 
31.86 
28.20 
32.26 
37.20 
28.97 
36.44 
29.13 
32.05 
18.30 
15.00 
6.22 
7.33 
26.10 
18.60 
23.74 
27.21 
20.90 
30.61 
10.80 
30.93 
17.02 
31.99 
2.82 
4.48 
4.56 
29.08 
30.04 
30.89 
33.30 
27.82 
28.00 
28.71 
19.26 
25.55 
26.64 
33.90 
3.15 
4.33 
5.22 
3.48 
Per ct. 
26.12 
27.55 
28.67 
26.19 
29.22 
30.42 
28.20 
24.85 
28.81 
20.57 
23.20 
23.21 
24.76 
20.10 
18.12 
16.91 
24.84 
23.30 
14.60 
18.98 
25.29 
27.97 
45.52 
17.74 
34.19 
31.19 
40.11 
25.65 
36.42 
42.37 
27.43 
29.70 
28.19 
27.20 
26.52 
31.12 
29.00 
34.22 
26.81 
16.59 
18.44 
22.13 
14.99 
18.72 
64.62 
Perct. 
1.77 
"4.~43" 
6.90 
.57 
6.11 
4.36 
4.59 
1.40 
3.64 
"2."6r 
~~3.~79~ 
7.21 
1.81 
~~7.~16~ 
1.95 
2.84 
"s'ss 
"3.~66" 
2.28 
2.24 
~~3."97" 
3.93 
3.97 
Per ct. 
5.07 
4.16 
4.21 
4.06 
4.16 
4.91 
3.88 
5.78 
7.44 
4.36 
4.78 
4.39 
2.39 
5.80 
6.10 
1.36 
4.02 
4.00 
4.80 
3.08 
1.63 
4.43 
5.58 
3.10 
6.38 
4.94 
6.89 
3.79 
2.49 
2.49 
4.36 
5.60 
4.55 
3.70 
4.55 
4.41 
4.25 
5.02 
5.33 
2.12 
1.90 
2.31 
2.02 
3.62 
.90 
Perct. 
1.86 
Bureau of Chemis- 
try. 
do 
Kalantarow 
Dahl 
Mayer 
Blin 
} 3 
Imported.- 
Swiss- -Russian 
Swiss — Swodish 
Tessel 
J 
[Average 
Q< Maximum 
(.Minimum 
[Average 
5< Maximum 
[Minimum 
3 
"~2.~67 
4.78 
1.45 
""§."46 
Thenay 
180 
Topfen 
Konig 
Rubner 
Adametz 
Lindet 
3.70 
Vacherin 
1.77 
Lindt 
Fallot 
[Average 
6< Maximum 
(Minimum 
1 
""2. 79 
3.68 
Viterbo 
Sartori 
2.08 
5.03 
Vorarlberg 
Eugling 
[Average 
9< Maximum 
(Minimum 
2 
Von Klonze.. 
Voolcker 
Chattaway 
Griffiths 
Warwickshire 
Wensleydale 
3___ 
1- 
1 
"—72 
2.78 
1.12 
Wiltshire 
Yogurt— American . . . 
Jones 
Voelcker 
Bureau of Chemis- 
try. 
Eugling 
1 
3- 
} 2 
"T63 
.60 
1.41 
Ziger 
/ 
3 
Von Klenze 
!____ 

SOURCES OF ANALYTICAL DATA 1 
1. Adametz, L. 
1892. Ueber die Herstellung und Zusammensetzung des bosnischen 
Trappistenkases. In Milch Ztg., Jahrg. 21, no. 19, p. 310-313. 
2 Arnold, L. B. 
1879. Cheese and cheese making. American Dairymen's Association, 
14th Ann. Rpt., for the year ending Jan. 15, 1879, p. 145. 
1879. Translated abstract. In Milch Ztg., Jahrg. 8, no. 32, p. 468-470, 
Aug. 6; no. 33, p. 484, Aug. 13; no. 34, p. 500-502, Aug. 20. 
See p. 502. 
3. Ashton, John. 
1912. Cooperative creameries in Holland. In Breeder's Gazette, v. 61, 
no. 2, p. 72, 73. 
4. Ballard, A. 
1907. Les aliments, v. 2, p. 237-248. Paris. 
6. Bell, James. 
1881. The analysis and adulteration of foods. 2 parts. Illus. 20 cm. 
London. See also citations 16, 53, 60, 61. 
8. Benecke, P., and Schulze, E. 
1887. Untersuchungen liber den Emmenthaler Kase und iiber einige 
andere schweizerische Kasesorten. In Landw. Jahrb., v. 16, 
p. 317-400. See p. 338, 373. 
1 References inclosed in brackets have not been consulted in the original. 
