Apr. is, 1914 
Flavor of Roquefort Cheese 
5 
Table: II .—Data for the quantitative estimation of the soluble acids in Roquefort cheese — 
Continued. 
Fraction IV . 1 
Item. 
10 c. c. 
20 C. C. 
30 c. c. 
40 c. c. 
50 C. C. 
60 c. c. 
70 c. C. 
80 c. c. 
90 c. c. 
IOO c. c. 
A.... 
3 - 56 
3 * 07 
2. 67 
2.32 
O 
H 
1. 79 
i- 59 
1.43 
I-31 
I. 20 
B.... 
3 - 5 <> 
6. 63 
9- 30 
II. 62 
i 3 - 7 2 
i 5 - 5 1 
17.10 
18. 53 
19.84 
21. 04 
C.... 
l6. 92 
31-51 
44. 20 
55 - 2 3 
65. 21 
73-71 
81.46 
88. 07 
94.29 
IOO. 00 
D.... 
I( 5 . 75 
31-43 
44 - 5 2 
55-88 
65.67 
74 . 24 
81.38 
88.15 
94. 21 
100. 00 
1 ropartsof caproic, 66 parts of butyric, and 24 parts of acetic acid; 2.10 c. c. of caproic, 13.89 c. c. of butyric, 
and 5.05 c. c. of acetic add. 
Calculated for no c. c.: 2.10 c. c. of caproic, 14.25 c. c. of butyric, and 6.31 c. c. of acetic add. 
Totals for 150 grams of cheese: 20.01 c. c. of caproic, 28.58 c. c. of butyric, and 6.90 c. c. of acetic add. 
Calculated for 100 grams of cheese: 13.34 c - c. of caproic, 19.05 c. c. of butyric, and 4.60 c. c. of acetic add. 
Complete analyses were not made of all the cheeses investigated, and 
for uniformity all results have been calculated to ioo grams of cheese. 
Roquefort cheese is very uniform in composition, and the significance of 
the results would in nowise be altered by calculating to dry matter. 
Dox (5, p. 239) made careful analyses of eight brands of Roquefort 
cheese. His results are summarized in Table III. 
Table III .—Summary of the analyses of eight brands of Roquefort cheese . 
Degree. 
Water. 
Fat. 
Protein. 
Ash. 
Salt. 
Maximum. 
Per cent. 
40. IO 
37-49 
Per cent. 
33 - 53 
3 i* So 
Per cent. 
2 3 * 2 5 
19. 94 
Per cent. 
6 . 81 
5-48 
Percent . 
4. 50 
3-64 
Minimum. 
Average. 
38. 61 
32. 24 
21. 62 
6.19 
4. 18 
It is to be noted that the sum of the acids recovered by distillation is 
only 55.49 c. c., or 1.71 c. c. less than the original acidity. A loss of 
about this magnitude was always experienced. Part of this loss may be 
due to carbon dioxid in the original distillate which is not completely 
redissolved in the process of repeated distillation; another part of it is 
probably due to decomposition by heat, as observed by Browne (3, p. 
819). There is also a slight loss of acid during evaporation, for the salts 
of the weak organic acids are appreciably hydrolyzed, and an odor of 
the acids can be readily detected above a hot solution neutral to phe- 
nolphthalein. 
Inspection of these data indicates that there was probably a small 
quantity of caprylic acid in the first fractions and a small amount of 
formic add in the last fraction. These acids, if present at all, were in too 
small quantities to be determined accurately by this method and were 
not entered in the calculations. 
