----------------+----------+----------+-----------+---------+--------- | | | Caseine | | | | | or | | Free Variety. | Water. | Fat. |Nitrogenous| Milk | Acid, as | | | Matter. | Sugar. | Lactic. ----------------+----------+----------+-----------+---------+--------- |per cent. |per cent. | per cent. |per cent.|per cent. American (pale) | 31·55 | 35·93 | 28·83 | .. | 0·27 American (red) | 28·63 | 38·24 | 29·64 | .. | .. Cheddar | 35·60 | 31·57 | 28·16 | .. | 0·45 Stilton | 23·57 | 39·13 | 32·55 | .. | 1·24 Gloucester | 35·75 | 28·35 | 31·10 | .. | 0·31 Dutch | 41·30 | 22·78 | 28·25 | .. | 0·57 Roquefort | 32·26 | 34·38 | 27·16 | .. | 1·32 Brie | 51·87 | 24·83 | 19·00 | .. | .. Cheshire | 37·11 | 30·68 | 26·93 | .. | 0·86 Gruyère | 33·66 | 30·69 | 30·67 | .. | 0·27 Gorgonzola | 31·85 | 34·34 | 27·88 | .. | 1·35 Neufchatel | 37·87 | 41·30 | 17·43 | | | | | | \ / Camembert | 51·30 | .. | 19·00 | 3·50 | | | | / \ Parmesan | 27·56 | 15·95 | 44·08 | 6·69 ----------------+----------+----------+-----------+------------------- ----------------+---------+--------------------- | | Composition of Fat. | +----------+---------- Variety. | Ash. | Soluble | Insoluble | | Acids. | Acids. ----------------+---------+----------+---------- |per cent.|per cent. | per cent. American (pale) | 3·42 | 4·81 | 88·49 American (red) | 3·49 | 4·26 | 89·06 Cheddar | 4·22 | 4·55 | 88·75 Stilton | 3·51 | 4·42 | 88·76 Gloucester | 4·49 | 6·68 | 86·89 Dutch | 7·10 | 5·84 | 87·58 Roquefort | 4·88 | 4·91 | 88·70 Roquefort | 5·00 | .. | .. Brie | 4·42 | 5·55 | 87·76 Cheshire | 4·71 | 4·41 | 88·97 Gruyère | 4·58 | 4·40 | 89·18 Gorgonzola | 3·40 | .. | .. Neufchatel | | | Camembert | 4·70 | .. | .. | | | Parmesan | 5·72 | .. | .. ----------------+---------+----------+---------- Dr. Muter has published the following analyses of cheese:--[47]