VARIETIES OF CHEESE: DESCRIPTIONS AND ANALYSES 
59 
Analyses of cheese—Continued 
Pro- Milk 
ety : Number o! - teids, sugar, Total | Salt in 
Variety authority analyses be ater | Fat  laiids, Bae ash 
| etc. etc. 
Pont-l’ Evéque—- Per ct. Per ct.| Per ct.| Per ct. 
American_______- Arnold! = S405 Be ) AS SS eee ee 26. 02 [Diigalifee eee 
Bureau of Chemis-} 4, ta 46 SOL Pee sae 
RAS cae bhcleaae @ LRAUM kid Miner ore aa 46. 92 BS San | ee 
Rert dwS ub -| Balland. eto. | een Sater tate 2ietO |) do. 107} 81. 16.) '2.0% |, 4.00) |2 22282 
* 47. 51 1. 90 
Duclaux___.------ 2__------------- cs 02 1.56 
Lindebs. Vee be fe a EROS SEY 38. 10 2. 20 
Roleta Vs abhi. | ipetrasee te eres tS LE 46. 46 1.31 
Bureau of’ Chemis=|h 1.2. ioe SOL1O. | 25-97 QE V8 <p ee = DS OIF Fh = 
{Eye 
Potted— 
American Club | Weems_______.._-- | | Sang eve ee etna 38398" | -34:. Ob [P2EAS" | S2=- = 2) P4980 Fe 
House. 
Imiperials= 1 UF 1). ar do. 2 See: 1: Ds. ee ee eee SS 30. 63 | 33.10 | 26.88 |__---_-] 4.22 |_______ 
Royal Parayon___|_____ do} Ger ea S2185-sl oe (20 rane 2. ===) 4.43 |e ee 
Rabaeab! 05 20210 fb Hotfmann_____---- ae ae = 2. 42 
- : 40. 0 5. 80 
Rebpbidlaias 35-52. Cornalbasi- + = Pee Sa 45.36 1.22 
Reblochon__________- Eas (Oe Ma 23 ey TALE, ae pe eee 53. 20 1. 80 
Reindeer milk_____-- Werenskiold______ ee ee 21:40. | Ad-E LUZON: | 2:97: | = 2. 430 ae 
Ricotta. ily Sie Sastorit.- Boss 28 j Fie ee ee B8l47 be 22 ABD ho 8. OF: PB. G2 Alt | 
Romadour_-_________- LOTMA sme Bee 7 payee nies oe a fee. a Trier ayiiy 
Von Klenze______- Dee So ast 12 45221 | OG sO Oberon =| 6010) Meroe ee 
Limdeu ee ae: ates 60. 40 3. 90 
Patricks(?) 2! Lt Pe as Sosl 6, ima (Oa 726s Oaneee = 2 5a) eo 
WVietitt eid a Pe = es 44. 55 5. 80 
Roquefort]2 t=: {6-1 Bel +6. 2 Fk oe Et de iJ ae S2T20 ESAs oo. | eon ies 2 | 04588" |e ee 
Horniy.2ebse tt | Roepe mene Sher Oo ene 36393) [6315230120 gh Qul ee | e478 ee 
Jonnson Be.) 2) | ae eee ie ae 39. 28 5. 27 
: Von Klenze______-_ 1 Les piece Best a8g94 (St. 14 DEO? eee OO 1g 
isin det Me We: ie j eee eae 36. 90 5.10 
Average___--- SOHO S231 |Z obea Qh mee ne Geass ee 
Ourrie... Je ak une 7, Maximum ---}| 40.10 | 33.53 | 23.06 |_....__} 6.81 |______. 
Minimum - = -|)37..49: |-31.-50 719514) |< -=<ts 518) JOP 
43580-1-36246 >) S266) |) 10) 36°)" © 272) |e 
Sartori_ 2-3-2) * BES oe aes Se eva e yan (es Sy ee A eINIEZ) |) = 7 eee 
43.29: | -3l. 90 1712494 |) 10.75) 1.02: |22 22 
Saloio =. 65 2 2 Hotfmann_________ RRR AR Puen 76. 25 9. 49 
: 54. 37 ) 
Percira____..------ 2_-------------- is 81 3. 7 
Sapsage--i8— ee Arnold 1 9i2o 21 ta eS es ple Ee tee 15930) (5. O26 TS 7s 00g ssl aT le eee 
Benecke- _--__.._- | Cee ee eee 47. 02 75S 
Von Klenze_______ {RE SS Sees iad ARAN ayia [ACH Bt [os eee ECE | alas gle 
Bureau of Chemis- |b s222222222-- FIST" 2000) | ANGO) 2222 | 87 Pee as 
rer 
: 52. 40 Tia! 
SENET 5 SEE ae Sie eee Ballandie. 222-22 7 aS te 70 fe ee 
ba - AW CEAPC =e 48. 34 pee 
Schloss, Americ2n____ ge a of Chemis- fh aximum_-| 56.17 Ta 
: Minimym. _ -(p40.83 | 22.47). 16.084 =+ sly DBA 
Septmoncel__________ Balland sess Saat Uae See Se 28. 20 Se seees 
Average___-.- 43°°58> |) 20.169 "| /22202"| 2.69 | 4.00 |L2. 28 
Serra da Estrella_____ Bu LLNeR eet Le 5 Maxim --| 47.98 | 34.56 | 24.03 | 6.13 | 4.35 |__2__- 
Minimum __} 35. 22 | 19.70 | 20.40] 1.55] 3.51 |. ___ 
da Coyiucatpitus eee, | Lee ae Bai 31. 87 . 89 
Average_____- 39. 34 St5e 
Poreiras:= i 2% 12| Masia. --| 50. 07 5. 2 
Minimum. _-_-} 24.38 .94 
: Average__-_-- 53. 99 J. 86 
DOV 5 ee ACP as reer et hs Fes 144 Maximum_-__| 68. 84 3.13 
Minimum_-__| 42. 10 - 93 
SMaIGi EH 86s BenGCKO See <2 Sei Pita ee ot oe ee 28. 14 4. 46 
LOA GH A220 pete 10 fen ee] 2 GDr he eee 
Bidktone: 28 ee CATA Wa Yrs se Cee See ee ee oe nt 20 1-45; 800/226. 3808/2 22222|) (2°90 ee 
25. 00 ae 
Grimhiths 2s. ee pd se gee 31. 22 Siren 
HTASSA I eee ees ees ee er 31. 37 eee 
Wittens es eo Joke ee) ye 28. 60 75 
Patrick: (2) <b-<:3: | ee eee renee ee 32. 97 = inet 
Nall: 32. 18 39 
Voelcker-________- BE Bosrtotin é (en ee on 
BureamonG hemis- |i tee 22 ke ee 33. 57 ae 
try. 
1 From cows’ milk. ¢ Casein * From sheep’s milk. 
