4 BULLETIN 1171, U. S. DEPARTMENT OF AGRICULTURE. 
These figures show clearly that it is possible to standardize the 
milk at about 3.6 per cent of fat by removing fat in excess of that 
percentage and still maintain a ratio of fat to protein as high as 
that found in the imported cheese. 
Domestic Camembert at present runs somewhat higher in moisture 
than the average of Table 1, which is probably because it is marketed 
at an earlier date than it is possible for the imported cheese to be 
placed on our markets. The chief factors which influence the keep- 
ing quality of Camembert are the water content and to a less extent 
the salt content. Table 2 shows the composition in respect to water 
and salt of eight samples of domestic cheese, as recently determined 
in the Dairy Division laboratories. The samples were selected at 
random on the market, without reference to their quality. Probably 
the average cheese runs somewhat higher in moisture content now 
than 10 years ago. These samples of domestic Camembert represent 
cheese only partially ripened. A high percentage of domestic cheese 
reaches the consumer only partially ripened, whereas the imported 
cheese usually is completely ripened. Probably the bulk of domestic 
cheese is marketed before it is half ripened. The nature of the wrap- 
ping, whether tin foil or paper, and the age of the cheese, are factors 
influencing slightly the water content of the cheese. 
Table 2.— Water 
and salt 
in 8 samples of domestic Camembert cheese. 
Sample No. 
Water. 
Salt. 
Sample No. 
Water. 
Salt. 
1 
Per cent. 
54. 44 
53. 65 
52.18 
50.37 
54. 88 
Per cent. 
3.05 
P) 
2.95 
2.85 
3.00 
6 
Per cent. 
48.24 
50.12 
54.84 
Per cent. 
3.48 
?, 
7 
3.63 
3 
8 
2.53 
1 
5 
52.34 
3.07 
1 Not determined. 
The salt in Camembert cheese is used not only because of its effect 
on taste, but also because it performs a function in the ripening of 
the cheese itself. Under normal conditions salt, more than any 
other factor in the curing process, acts as a restraining agent 
against Oidium lactis. A small percentage of moisture is re- 
moved from the cheese and drains away as a result of the salting. * 
Part of the salt is absorbed by the cheese, and part passes off in the 
whey. The action of the salt results in a slight crust, which likely 
contains a higher salt content than the interior of the cheese. Grad- 
ually the salt diffuses throughout the cheese until a salt equilibrium 
is established. A high temperature, with a salting period too long 
postponed, may result in such a development of Oidium lactis that 
the cheese will fail. to absorb the salt properly and the oidium will 
prove injurious to the cheese. Under normal conditions, however, 
the salt tends to check the development of this destructive organism 
and maintains a healthy surface for the subsequent development of 
the Camembert mold and the normal reddish slime. 
In order to determine the percentage of salt found in imported 
cheese six samples were carefully selected and were analyzed for 
water and salt. Table 3 shows the result of these analyses. 2 
2 Charles Thorn. J. N. Carrie, and K. J. Matheson. 1914. Studies Relating- to the 
Roquefort and Caniembert Type of Cheese. Bulletin 79, Storrs Agricultural Experiment 
Station, Storrs, Conn. 
