60 
Variety 
Swiss—A merican_____ 
hm POLOGE === 
Swiss—Russian_-_-_-_- 
AD aYeya vs Iyy/c ie Bae eat eee 
open: 2. es. ieee 
IDrRap DIStE eee Foes 
IEROV CSE oe eS ee 
Viacherine=s2 20-2 aeine 
Viend Ome ses same 
Witte DOE Lat eae 
Analyses of cheese 
Authority 
JONSON ee he 
Bureau of Chemis- 
try 
Mia Gre aie wine ae 
Blin 
Lindet 
Foe mel pee 
Moelcker 2s. a0.0) a0 
Chattawayecs aaa 
Griffiths 
Bureau of Chemis- 
try 
Eugling 
Von Klenze 
1. Apametz, L. 
-Continued 
Number o! fees 
analyses Water | Fat 
Per ct.\ Per ct. 
Tats Ns ea ESR SA 33. 79 | 33. 25 
34. 28 | 32. 60 
\3 Le ihe alahintie. 34.77 | 34.05 
Bee i olaod 
Average_._.--- 33.91 | 30.61 
of Masini 34. 54 | 31.86 
Minimum -_-__} 38.438 | 28. 20 
ie verage.) 22. 32. 74 | 32. 26 
54 Maximum_-_-_-_} 35. 44 | 37. 20 
|Minimum____| 29.80 | 28.97 
lee 34 | 36. 44 
See  W VE BEY GEL 8) 7183 
[36. 02 | 32. 05 
TAREE AU) IL TO 54. 40 | 18. 30 
Piagetian 30. 14 | 15.00 
1] bas oe deli aM: 72.44 | 6.22 
[The SU RaR Re Nive aE 60.27 | 7.33 
V6 2 le ais pre toe 45. 90 | 26. 10 
1 SI el 58. 70 | 18. 60 
Yall the cates aU 54. 02 | 23.7 
Ye A ae Ua ES 45. 87 | 27.21 
Average______- 48.69 | 20. 90 
64 Maximum_-___] 56.33 | 30.61 
Minimum __-__} 29. 63 | 10.80 
ea os ash ON es 28. 50 | 30. 93 
AWeragen 2228 42.99 | 17.02 
9, Maximum--_-_-} 56.85 | 31.99 
Minimum. -___| 32. 92 2. 82 
‘ es 61 | 4.48 
Tae MRC ana Re 50.58 | 4. 56 
31. 97 | 29. 08 
ae oe) ag 33. 61 | 30. 04 
33. 53 | 30.89 
Web oe eee ee Ne eae 28. 30 | 33. 30 
Lee eee ale Di eh NE: Oilaconlee ise 
Nyaa Loe Lea a acu 36. 34 | 28. 00 
ipa 44 | 28.71 
Pay pA NLA TG A 39. 22 | 19. 26 
[40.07 | 25. 55 
ho ve 61 | 26. 54 
Manas Sen 43.19 | 33.90 
{8. 51 Sh lis) 
Ta aT Are RU YE 74.74 | 4.33 
les: ANA Nay BE) 
Pb Mia ite nL Sethe ee 31.00] 3.48 
Milk 
Ere: | cuca 
-.” | lactic 
amids, ; 
ote. | acid, 
ete. 
Per ct.| Per ct. 
26. 12 ibe 200/ 
Pore lays) >| 
28aG0s oles 83 
ZO LOR Ree i 
PAO PP Ae | atsiae! s 
BO e 7) ae Ue 
Paes Ox OYE ORs ee 
24, 85 4, 43 
28. 81 6. 90 
20. 57 .57 
23. 20 6. 11 
23. 21 4, 36 
24. 76 4. 59 
20. 10 1. 40 
TRENDS |e et ges 
16. 91 3. 07 
24, 84 3. 54 
DR AAD) hea 
JANGOR| shee lee 
18.98 | 2.04 
ARPS EE 
BR | es 
LNG Pa eee 
LTA Se 
Bae MOTs cove 
31.19 3. 79 
40. 11 el 
25. 65 1.8] 
BONS Deh hes 
AD Sai ere oe 
27. 43 7. 16 
29. 70 1. 95 
28.19 | 2.84 
Qe20F EL wees 
26.52 | 3.88 
SLANE ee 
29.00 | 3.60 
34, 22 2. 28 
26. 81 2. 24 
TIGERS ORE E cocky: 
PBPEA MOE se 
22.13 3. 97 
14.99 | 3.93 
18.72 | 3.97 
G46 2h eso se. 
SOURCES OF ANALYTICAL DATA: 
BULLETIN 608, U. S. DEPARTMENT OF AGRICULTURE 
Total | Salt in 
ash 
Per ct. 
5. O07 
SO ROIN NSU Ou Re 00 He CoE BS RO/C0) > rR So C9) Cou He 0) eH Ba 2 OT NOES Ov OS 
i 
ash 
Per ct. 
1. 85 
1892. Ueber die Herstellung und Zusammensetzung des bosnischen 
2. ARNOLD, L. B. 
1879. Cheese and cheese making. 
1879. Translated abstract. 
Trappistenkises. 
In Milch Ztg., Jahrg. 21, no. 19, p. 310-313. 
American Dairymen’s Association, 
14th Ann. Rpt., for the year ending Jan. 15, 1879, p. 145. 
In Milch Ztg., Jahrg. 8, no. 32, p. 468-470, 
Aug. 6; no. 33, p. 484, Aug. 18; no. 34, p. 500-502, Aug. 20. 
See p. 502. 
3. ASHTON, JOHN. 
1912. Cooperative creameries in Holland. 
no. 2, p. 72, 73. 
+. BaLLARD, A. 
1907. Les aliments, v. 2, p. 237-248. 
5. BELL, JAMES 
1881. The analysis and adulteration of foods. 
See also citations 16, 53, 60, 61. 
London. 
6. Benecke, P., and Scuuuze, E. 
1887. Untersuchungen itiber den Emmenthaler Kise und tber einige 
In Landw. Jahrb., v. 16, 
andere schweizerische Kiasesorten. 
p. 317-400. See p. 3388, 373. 
Paris. 
2 parts. 
' References inclosed in brackets have not been consulted in the original. 
in Breeder’s Gazette, v. 61, 
Ilius. 20 em. 
