174 REPORT OF THE CHEMIST OF THE 
COMPARISON OF THE CHEESES STUDIED WITH 
THOSE FOUND ON THE MARKET. 
The general nature of this type of cheese was ascertained by 














securing results of analysis by other workers and also by exam- 
ining the cheeses as found upon the market. 
The composition of camembert cheese as found by some in- 
vestigators is given in the first section of the following table, 
which is taken from Richmond’s Dairy Chemistry; while: the 
composition of cheeses analyzed by the author is shown in the 
second section. 
TABLE I.— GENERAL COMPOSITION OF CAMEMBERT CHEESE AS FOUND BY 
DIFFERENT INVESTIGATORS. 
Authority. Water. Fat. Proteids. Ash. Laan 
Per ct. Per ct Per ct Per ct. Per ct 
Gelato SO Lt aoe ee 45.24 30.31 19.75 4. TON AR See 
OGICBOR cela ice, Cae teees ce ae 50.90 2130 18.66 3. 145i) Se eee 
Cameron’ és Aikman cy. fie). 51.30 DnsO 19.00 4.70) (Ss Cee eee 
Wetiman cc) beam. outa ode te 51.90 21.00 18.90 4.10 | 72 eee 
Rearmainés Moors 3 cei). 8 45.65 Pcl PRE 23.10 4.25 |e. eee 
IN Reiss Re ie Pe RD OC ed Oe 48.78 A les 5 19.71 9.80 0.36 
The author 
OheesevA Kinet. vasa caste: 46.36 30.19 20 .32 2. OF -by cies 2 ee 
Cheese BD itornde. theta 45.87 le Ae 17.90 3.33 | 2a 
x A—Cheese 3 days old. 
+ B—Cheese when ready to eat. 
The nature of the nitrogenous compounds present in ripe 
camembert cheese is shown in the following table. 
TABLE IJ.— Forms or NITROGENOUS COMPOUNDS IN CAMEMBERT CHEESE. 
= == 22H === eet 
Per- 
Per- Per- 
Per- ee aa centage | centage 
Water- | centage ¢ of of 
Total Sohiabie of total | water- tated ELBE ra A 
Analyst, and source of cheese nitro- Bid nitro- | soluble soluble 1 ble 
analyzed. gen in weds gen in | nitrogen| >: acrectes 
cheese. gen in water- precipi- nitrogen nitrogen 
cheese. soluble | tated by present | present 
: as as am- 
form. Sa amids. | monia. 
Per ct. Per ct. Per ct. Per ct. Per ct. Per ct. 
Analysis DY otilozeress . wane eles "2590 2.79 96.03 46.03 40.11 13.86 
Analysis by author: 
Cheese made in America..... are x tat bat 91.74 66.24 yy as | LV 25 
Uhéése made an Germain secile Oe eae. tian eh hie lee eee 60537 S2eOe (a whl 
Cheese made in France....... oy ls 2 ho 94.89 49.83 29.97 20.20 
Cheese made by author...... PN 524 2.25 89.29 tag ia! 44.89 20.00 
Cheese ‘made'by aitthor Ho..2 eal eee i Se oe eee 52.07 Sori 14.79 

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