434 
Journal of Agricultural Research 
Vol. II, No. 6 
CONCLUSIONS 
The differences between the fat of typical imported Roquefort cheese 
and the fat of cow's milk are not great enough to warrant the exclusive 
use of sheep's milk in the manufacture of this type of cheese. However, 
it is evident that an imported cheese, made wholly or chiefly from 
sheep's milk, will have more of the peppery taste than a cheese of the 
same ripeness made from cow's milk. 
LITERATURE CITED 
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Currie, J. N. 
1914. Flavor of Roquefort cheese. In Jour. Agr. Research, v. 2, no. 1, p. 1-14. 
Eckees/C. H., and Shaw, R. H. 
1913. The influence of breed and individuality on the composition and properties 
of milk. U. S. Dept. Agr. Bur. Anim. Indus. Bui. 156, 27 p. 
Fodor, Koeoman von. 
1912. Studien ueber die Zusammensetzung des Liptauer Kaesefettes. In Ztschr. 
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Lewkowitsch, J. I. 
1909. Chemical Technology and Analysis of Oils, Fats, and Waxes, ed. 4, v. 2, 
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MarrE, E. 
1906. Le Roquefort. 2oop.,illus. Rodez. 
Martin, M. 
1914. La composition des beurres de brebis. In Indus. Lait. [Paris], ann. 39, 
no. 3, p. 55-56. 
Pizzi, Augusto. 
1894. Comunicazioni varie sulla composizione chimica del ’atte di diversi animali. 
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