54 BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE 
Variety 
Camembert—Im- 
ported. 
Gantalt 2222263 20s 
Cheddar: 
American--_.---- 
Skim— 
Partly skimmed— 
Canadian 2s" 
Bnehish of 225-0 3 
Analyses of cheese—Continued 
Authority 
Bureau of Chemis- | 
ry. 
Dox and Edmond_ 
Ballandeiee ess 
Van Slyke________ 
W allacos tue ice 8 
Bureau of Chem- 
istry. 
Burcau of Chem- 
istry. 
Chattaway____-__- 
Griffiths:s2- se 
Number of : i 5°.’ | Total | Salt in 
analyses Water | Fat ids ash ash 
Per ct. |. Per ct. t, . | Per ct. | Per ct. 
bis esr reads 50. 41 | 20.5 Bee Pla? Gees 
1 RURAL SIG eee 19.00 | 21 A. 68:.\|2 oe 
j PRT AEN So GS 1 Bee be 45. 24 | 30 4.70 3. 69 
felt Fh ster rs 53. 80 | 22 4. 40 3. 20 
Lhe. Ped boy 49.87 | 25 5. 83 4.01 
| OAS i sae Ss SY 48. 7 21 pe 4 ae wed 
het ie Neo 51.94 | 21 cI hi bet pee Le 
bs it ge EG ee ee 52.98 } 2 4,19 3.21 
RES OPER ARG 50. 90 | 27 3. 14 2. 21 
Average______ 7.88 | 26 A511 ee eae 
Maximum_-__} 61.14 | 39 OP Don | a eee 
Minimum___| 24.74 | 13 2806 |e eee 
12 Average-___-__- ATS OW VA 27183 195 GG | ae Sak Ee eee 
28. 50 | 34 A» 56y|2 S-2- 
DL iat ke een eee 35.10 | 28 4 AQ ae 
39.00 | 26 3: Ont een ee 
Average____._-| 48.48 | 25.70 | 22.55 | 6.47 |_-_.__- 2.05 
44 Maximum__-_-_| 44.80 | 31.10 |} 24.10} 7.50 |_-_____ 3.10 
Minima 2240s e022) 50) a2 S504 oO eee . 80 
1 pte nA SL Sa aL 40.90 | 29. 4,80 2. 60 
eS Siete wees 39. 92 | 28. AS50724 
Average__-_.--- 34. 04 | 35. 56 3240))_ ee 
84 Maximum__-__]| 38.50 | 41. 47 05)| 20a 
Minimum, ___} 28.11 } 31. y May fe | ose as 
Average.______| 24.93 | 32. 62 4. 4D jae leeegd 
35. 38 | 32. a ay ee ce 
SUN be. aa ae fe 56 | 27. 3:96) 25 eee 
34. 62 | 37. S00) |B ores 
Average. ____ 33. 09 | 38. 4): 090) nes 
1514 Maximum ___| 38.36 | 49. d- 735 eee 
Minimum ___} 26.48 | 24. 7 al eh fs ease He 
502A verage____- 37.14 | 34. 5.4: Dy 7ayeere eae 
Average____| 36. 84 | 33. FOG Ly | See 
155M 43.89 | 36. Cheyh Dey foe at 
Minimum__} 32. 69 | 30. Bd Wiad bebe chee 3 
eee 36. 96 | 34. 361 eee es 
954 Maximum__| 41.15 | 46. 9229) | 5 aee 
|Minimum__| 32. 23 | 23. (soe 
Average____| 34.01 | 36. S52 DU ee 
oe] Maxim 38.10 | 44. 459) [tay 
Minimum__| 29.85 | 27. Tes eee 
Average_____ 36. 42 | 36. B Biol We eee 
15°< Maximum___} 41.65 | 46. 46 |e 
Minimum___] 30. 25 | 21. AA) ee Po 
Average____| 57.04 | 4.88 3.66) [ee eee 
121} Maxima 67.25 | 6.08 4((1 es ease 
Minimum __} 50.39 | 2.67 PARIS i blll Se 
Average___... 38. 91 | 18. Ba i meee ree 
27, Maximum __-_) 55. 93 | 26. 4 3) ieee 
Minimum____| 33. 67 (A 2 S8i{ea eae 
1 RE EAN aan IE NN 3. 30 ! 30. 3.60) 
Average_____- 34. 07 | 22.4 nie jel SS 
114 Maximum ___} 36.58 | 28. Ooo Nees 
Minimum ___} 32. 28 | 20. Be cs Yall ape 
5(7Average____| 34.60 | 38. 16°70) 
6}SA verage____} 32.53 | 36. 06 Dy (Bir oy ae 
135)*A verage____| 36. 54 | 33. Sh. 60h eee eee 
135|A verage____| 33.51 | 32. 38.58 gestae 
2 Average_____- 28.10 | 22. 4s L0)".| Be seerere 
Average_____- 35. 00 | 29. SN el eT 
4 <Maximum__-_| 37.70 | 30. 4304 See 
Minimum _ | 33.00 |} 25. S200. :b. @heee 
fl) ert cal ee Mee S, 36. 34 | 34. Toc peeecess 
| SRT 30.10 | 36. Si 214) sous 
Pe? a ay 36. 04 |} 30. 4. 58 | ee es 
| Average___._- 35. 52 | 30. 3: 4. 05 |-~----- 
314, Maximum_-_-} 37.73 | 34. 4°60.) =a 
(Minimum _...| 32.85 | 24. 00 3.40 [aus 
'The 15 anulyses ure each the average of 5 monthly analyses. The green cheese was analyzed by Wallace. 
? Green chéese made at New York State Agricultural Experiment Station, 1892. 
‘ Sugar, ash, ete. 
‘ Green cheese made at numerous factories in New York, 1892 and 1893. 
5 Age of cheese, 7 weeks. 
8 Age of cheese, 5 months 
7 Green cheese. 
8 Age of cheese, 1 month. 
’Cured cheese. 
