1 Ocr., 1901.] QUEENSLAND AGRICULTURAL JOURNAL. 425 
the cheese and butter given below will be a valuable addition to such work, 
_ principally as various methods were tried, and as the analyses show how closely 
_ the results obtained from our pure products agree with the home standards :— 
CHEDDAR CHEESE. 
Manufactured from whole milk, at the Agricultural College, 5th May, 1901. 
ANALYSED— 
10th September. 
Four 
4th July. 
Two 
Months old. Months old. 
| Per cent. Per cent. 
 Water— 
Stutzer’s sand mixture 31°66 27-71 
_ Richmond’s method (81°64 and 31° 54) 31:59 27°63 
Fat— 
Short’s method with CuSO, ether extr. = BO? 37°53 
From sand mixture after water deter. ... 35°48 37°49 
With Gerber’s acido-butyrometer lee Bol ar ay 37:2 
Ash— 
Stutzer’s method ai Se OS es 
Richmond’s method (4°11, 4° 13) i el 404 
The ash contained— 
Per cent. 
Soluble in wate» 1:495 
Insoluble in water 2547 
Total ash 4-072 
Phosphoric acid... 1:217 
Lime 1410 
Magnesia 0-112 
Potash tes .. 0184 
Salt, sodium chloride... ze LAD, 
Nitrogen determinations— 
Total nitrogen, Kjeldahl’s method— 
With ordinary sulphuric acid (3°87-3'89) ... 3°88 4194: 
With sulphuric acid P.O. (8:93-3:96) 3°95 4°202 
Nitrogen as ammonia (8 determin.) . 0:026 0:049 
Do. amides - 0310 0-749 
Do. albumose (2 determin. ) 0'875 0°742 
* Do. peptone. ... 0-011 0°294. 
Do. proteids (by difference) .. 2°723 2°368 
Ricumonn’s Mrruop or ANAtysis. 
Cheese— 
2 Months old. 4 Months old, 
Per cent, Per cent. 
Water 31°59 27°63 
Fat (average) 35°25 37°51 
Ash x 4°12 4:04 
Primary products of ripening ba 5:29 6°40 
Secondary products of ripening 2°35 5:94 
Proteids (by difference) 21:40 18:48 
